Low Temperature Baked Green Soybeans Bulk Dried Soybeans for Fresh Soy Milk

Low Temperature Baked Green Soybeans, known in Chinese as Qing Dou (青豆), from Glycine max, are dried, gently baked soybean kernels. In TCM theory, soybeans are considered sweet and neutral, traditionally associated with the spleen and stomach. This bulk product is intended as a food ingredient, commonly used to make fresh soy milk, soups, and congee. It is not a finished tea or medicine.

Key Selling Points

• Product identity: dried green soybeans (青豆) from Glycine max
• Low temperature baking process for a lightly toasted character
• Bulk 5-jin packaging suitable for frequent preparation
• High whole-kernel rate of at least 95 percent
• Sourced from Northeast China and graded as grade 1

Quality & Sensory

These baked green soybeans typically have a pale green to light tan color, a firm and dry texture, and a mild toasted aroma. When cooked or blended into soy milk, they yield a smooth, neutral, slightly nutty taste. Color and aroma may vary slightly between batches.

Technical Specifications

Usage Scenarios

• Homemade fresh soy milk
• Soybean soup
• Congee
• Culinary use in cooked dishes
• Seasonal food preparation

Traditional Uses

In traditional Chinese food practice, green soybeans are cooked in soups, congee, and soy milk. They are often combined with rice, millet, or other beans for daily meals. In TCM theory, soybeans are traditionally associated with the spleen and stomach and are used as a gentle food ingredient rather than a medicine.

FAQ Q&A