Oh, what is it with that spicy food in China? It is everywhere, even in apple sauce… and dry fruits? And I mean ‘spicy’ big time. It is worst than in Mexico!
So today, I am testing my oven with a big roast beef (recipe here), and my ever trustable crock pot that I now own 4 of them, stored all in a different place on this planet.
I did the Spicy baked soya bean in the crock pot and the beef in the oven.
Here is the recipe for the beans :
The night before, put 2 cups of dry soya bean in a big bowl, cover the beans with plain water and add a good 1” above. Cover the bowl and leave it overnight on the counter top. The day after, drain the water and rinse well the beans. Put the bean in a crock pot. Add fresh water to the top of the bean and turn the heat at max.
8 sliced of fat bacon, cut up
1/2 cup of oyster sauce or brown sugar or something else sweet, like maple syrup
1/4 cup balsamic vinegar
2 tbsp of Dijon mustard
Steak spice to the taste, about 1 to 2 tsps. Use the steak spice as it has as a main ingredient red chili…
Mix the sauce together, taste it and adjust if needed. Drop the bacon, and the sauce in the crock pot, mix with the beans and put the lid on to bake. It should be done when you can crush one bean easily with the back of a spoon, about 3 hours after the cooking.
When the beans are done, remove about one cup of bean. Put in a blender with some liquid from the bean pot and pulse into a thick paste. Put it back in the crock pot and mix it all together. Turn the heat off, and serve.
For the apple sauce, cut up 2 apples, peel and remove the core. Cook with a bit of the same liquid that you did with the beans, about 1/4 of a cup, until the apples are done. Wash them into a sauce, adjust the taste and add about 2 tbsp of white sugar to the sauce. Serve warm.