Traditional Chinese Roasted hot: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Roasted hot. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1198 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Roasted Hot and Sour SoybeansRaw material formula 250g soybeans, 50g onions, 100g tomato paste, 50g hot and sour sauce, 10g mustard, 75g molasses, garlic slices, a little saltPreparation method 1. Wash the soybeans and put them in a pot, soak them in light salt water overnight (water should cover the beans), replace with clean water the next day (add more), bring to a boil, then move to low heat and simmer for 3 t …

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