Instructions: Blanch soy cotyledons for 10 minutes by dropping them directly into 500 ml boiling water containing 0.05% sodium bicarbonate (0.25 g NaHCO3).

Drain the blanch water and spread cotyledons on paper towel to remove excess water.

Shallow fry blanched cotyledons in small quantities until brown and crispy.

Sprinkle powdered salt to taste.

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