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Saving Money Secrets! Cooking Soy beans 2 - Preparing Soy Beans

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DesteniChineseTD: Saving Money Secrets - Marinade Soy Beans 2 (Preparation) Ok here we have- about nine cups of beans let me show you- guys here Not this cup! this is one cup is equal to four cup(s) ok? girls, boys little- kids, be careful ask your mom Don't put- nine cup of this ok? So we have nine 'cups' of- soy beans and then you can see here I put a- aluminum foil, so that you can see the water level it's about the two times of the height of "what you have" See here I would recommend suggest, at least and then we're going to soak it for, four hours because if probably like four to five hours, four hours- should be ok If you soak it for too long that the so called let's say the "nutrients" will be leaving out from the beans into the water too much if you didn't soak it- "enough", then the so called some 'chemicals', that can cause you know 'gases' or prevent, what I found is prevent me from eating more will be- still inside the beans so- so we're going to stay- stick it, like this for four hours and soak into the water, and- and the beans will expand it depends on the bean's size- "type" these are from- china so they will not expand too much but, I have tried others like from- canada(or usa) that they expand quite, probably like 2 to 2.5 times of the original size these are just, maybe 1.5 or something like that ok so we're going to let it stay here, not stay here but you know, stay this way for "four hours" and then we'll come back Ok here about- 5, no I'm sorry about 4.5 to 5 hours "later" I I got something to take care of so, I was- a little bit late Ok so here- here are the strainers that we're going to use, to strain to make it dry so let's look at the beans, see they "expanded", almost to the size of the double and the water just barely get it so we're going to- take them out into the strainers and, dry it Ok this is how- I'm going to put it this way you know right at the side of my garage so that, it can dry up basically it's just, you know- having two strainers and the whole drying process will take like probably three to four days, depends on the weather it's raining, so I put it side here so as you can see here is- go to the backyard and- our garage, and- to the front so, it's- it's windy here so that is a, that's a nice place to dry up Ok so we'll see, it's finish for first day Ok, second day it's raining, so we move them into the garage check, you know especially after the first day check at the bottom area to see whether for example like this pan, is there any water, drip and drained on- on the pan so you need to, 'drain it out' and- when you are free when you have nothing to do you just come and check you know, mix it up, 'nice and tight'- generally you know and, especially when in- in the summer time, you need to check it you know, grab a little bit and smell it to see whether it 'begins to (smell) bad' you know when you when it's- begins to smell something that's going to get bad you need to cook it right away, I mean or else it will be rotten ok so this is second day, this is what it is like, it's- it's already a little bit dried ok? Ok so I'm going to show you guys how to cook eleven 'mugs' of rice also because I don't any my- any rice "left" (in fridge) so we're going- this is our rice, eleven 'mugs' and, we put some oil to preserve it better because we're going to store in the fridge, and make the- 'nutrients' inside the rice 'less evapourated' while it's cooking this is a little bit of salt, if you like to add we- we do not just put water in we use, the boiling water in because the electricity 'the electric coil' of the, of the electric kettle is 'Here' at the bottom which is directly in contact with the water, it- it boils faster it saves energy it's quicker so, we use boiling water if- if one kettle is not enough we just keep on boiling, ok so we'll put everything in ok so you can see everything's here, with oil with water it's not "enough" so I'm just- I'm I'm reboiling and- we'll have some more water but what's this for? (ladle) because, there are too- not too much but 'many rice' here the water cannot get to the bottom of the- of the, rice cooker so we're- what you'll need to do, is you need to "stir it" you know keep on stirring it so that the water can go, from top to the bottom or else, the bottom layer will not be 'cooked' (too dry) so this is the- a little technique that you need to, 'use' or employ, ok? Ok, the third day, what is this? it's basically the airport area where I live, in the vancouver area ok let's go back to the beans you can see it's pretty dried up, you know, mix it once in a while because it's raining so, it's not drying very- very well but you know, just like what I said, periodically smell it to see whether it- it has gone bad Ok, third day Ok, so we have- all the rice here we're going to, put in the refrigerator I can take like maybe two weeks, and these are the vegetables I cooked them 'all together' you know, this is a whole- taiwan-ese originated from korean cabbages, but- it's big I mean if you look (it) at the market, so I cooked it all together, the tomatoes and carrots, and then after that I put like for this (soup)spoon of 'oil', for three- probably three spoon of oil to cover the surface of the 'water' which is the, 'sauce' you know you can see it, about here so that the- germs, not germs, but you know the bacterias won't, manifest mani- yah manifest- too much and you should be able to store for a- certain period 'ok' inside the- refrigerator Fourth day, 7:30 in the morning ~ no alarm clock, just wake up couple of hours, per night sleep Ok so here's our beans- as you can see, it's pretty much 'dried', much drier than yesterday, but because- it was raining for the past couple of days so probably we're going to let it dry for one more day and then we might 'cook it', it depends I'll see how it goes tomorrow but, like I said at the same time, put them in a in a place where it's windy, you know, so that it will be, dried easier ok, fourth day ok, fifth day as you can see, it is getting drier and drier but you know, to save gas and electricity we're going to- I think I will, let it dry for one day? two day? one or two more day, so ~ it's getting drier, but- not, because of the rain you know ok so this is, fifth day Ok- this is our backyard, see we have some vegetables here and, some at the corner, and compose in the summer time we plant, beans but not soy beans you know, so Ok so as you can see, it's- let me move here we got the beans, it's- "acceptable" I'd say it can be drier but because of the "rain", so we're going to cook it, and the sauce if you can see it ~ here that- this is all mixed up now, so ok so I'm going to show you how, we're going to cook it Notes, Vegetables when store in Fridge 1. Don't have to close the lid tight leave a tiny gap opened 2. Drain the liquid/sauce each day. Store sauce in a jar in fridge use for reheat/cooking food Continue in Part Three CC English for Desteni Productions ©

Video Details

Duration: 9 minutes and 36 seconds
Country: South Africa
Language: English
Producer: DesteniChineseTD
Views: 90
Posted by: desteniteam1 on Nov 27, 2009


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