How to wash soya beans properly

I had a large amount of fava beans. I was searching for a good way to cook them, and came across a recipe from a TV cooking show called Hanamaru Market.I added the sake to take away the green-raw flavor. It's possible that cooking the beans for two minutes might just be a little too much. They'll still continue to cook because of the residual heat, so you might not even need to boil them for the full two minutes. Recipe by Kyouchan

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi

I used to buy soy milk in the US. Now I make myself minus any chemicals/ stabilizers. Tastes so much better when made fresh 🥰

I want to eat fresh hot hard-boiled eggs every day but making them every day would use up quite a bit of gas... So this recipe saves on gas.After turning on the heat, adjust the strength so that the eggs don't break! Recipe by Myko

I saw this tip on TV and thought it was interesting, so immediately tried it out. I adjusted the amount of water and method to suit my style.I use the hot water from an electric kettle set to 50℃. That way, I don't have to take the temperature of the water.To make nice and plump Manila clams, enjoy them cooked with Chinese chives and salt. For 1 bag. Recipe by AZberry

I wanted to know why boiled eggs can be peeled easily sometimes and then they're impossible to peel other times. I did some research and this was the result. With this method, I have no more problems peeling boiled eggs! This method works so perfectly that I want to pass it down to my child (who's still a baby, though) and grandchildren (even thoughdon't have any yet) and to future generations!Through my research, I concluded that if the egg whites coagulate as quickly as possible, they separate from the thin inner skin of the egg, making it easy to peel.So starting with cold eggs and cold water doesn't work!!! Recipe by Kikoutou

It’s a rare thing for us not to have bacon in our green beans or any kind of beans. #GlobalApron 2024

I thought it'll be cool to be able to use the delicious clams more easily. It turned out to be very convenient when I tried freezing the clams that I received in abundance one time. This time, I bought 2.5 kg of clams at 400 yen at an all-you-can-stuff sale. It turned out to be 5 medium-sized Ziploc bags worth of clams. I can enjoy these for a while with dishes such as wine-steamed clams and pasta.If you have the well cleansed, sand-removed clams stored in your freezer, you can use them for cooking right away. It may be better to put the dirt/salt-removed calms into the fridge a while after cleaning if your room temperature is high. Please submerge the clams in salt water as soon as you bring them home from the store (or as soon as you receive them as a gift). Make sure to implement the sand removing process at least for an hour even if you buy the ones that are labeled as "sand-removed". Recipe by Bunbun

My grandmother's recipe with my little twist on it.

1. Soak the beans thoroughly in water.2. Use steaming.3. Add sugar once the beans are soft enough.These are the three key points!The origin of this recipe: I've been cooking this way ever since my mother taught me.

This method of washing the clams in hot water to remove the sand was shown on TV a while back, then I came up with my own way to do it.It seems that soaking them in hot water forces the clams to spit out the sand. I decided to try washing them at 50℃. The temperature can be changed.Regarding the temperature of the water... the clams should soak in water at a temperature at about which the meat will poke out a bit (45-50℃).If it's too hot the clams will open up and you'll lose the juices, so be careful. Recipe by ano mama