Instructions: 1. Use scissors to cut 0ff both ends of each pod to make it easier for salt to penetrate. Wash pods to remove any loose fuzz. 2. Bring a large pot 0f water to boil. Add pods and keep the pot boiling over high heat. Boil pods 10 to 15 minutes for crunchy beans; 30 to 40 minutes for creamy beans. (Try different times until you get the tenderness you like. The beans will become creamy if you 000k them long enough, but the pods and the beans inside will turn yellow, which we in China believe that means the vitamins and the chloroplast have largely been destroyed.) Add salt during the last 2 to 3 minutes of cooking.

This is the easiest, tastiest, and most authentic soybean dish. If all you have is a pot and no other seasonings except salt, you will be able to use this recipe. and you dont need to feel sorry for yourself at all. These are best enjoyed with your fingers as a snack, like potato chips. But dont eat the pods. They are only kept on to prevent the flavor from getting lost during cooking.

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