2. Stir-fry until many black spots appear on the surface of the beans. You can stir-fry those who like burnt taste for a while, and stir-fry those who don't like it.

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3. Pour it into a basin filled with cold water and soak it for half an hour. If you like soft, you can soak more. If you like to chew, 20 minutes is enough. Remove and drain 5 minutes before frying.

4. Fire, put oil, saute garlic cloves and chopped Jiang Mo, stir-fry with Chili sauce for a few times, stir-fry soybeans until fragrant, evenly coat beans with spices, add salt, soy sauce and soy sauce, stir-fry, add half a bowl of water, cover the pot and stew.

5. When the water is dry, add fresh garlic and stir fry.

Soybean (plant name) generally refers to soybean. Soybean (scientific name: Glycine max? (Linn。 ) Merr) commonly known as soybean. Leguminosae is panicum miliaceum, 30-90cm high. Stems stout, erect, densely covered with brown bristles.

Soybean is a millet plant and the most important bean in the world. Soybean originated in China, and most domestic scholars believe that its origin is in Yunnan-Guizhou Plateau. Many botanists also believe that it originated from Ussuri soybean in China. The cultivated soybeans planted now are made from wild soybeans through long-term directional selection, improvement and domestication.

Soybean is rich in nutrition and content. The content of protein is twice that of pork and 2.5 times that of eggs. The content of protein is not only high, but also of good quality. The amino acid composition of soybean protein is similar to that of animal protein, in which the proportion of amino acids is close to the needs of human body and easy to digest and absorb. If soybean is eaten with meat and eggs, its nutrition can be comparable to that of eggs and milk, even more than that of eggs and milk.

Soybean fat also has high nutritional value, contains a lot of unsaturated fatty acids, and is easily digested and absorbed by human body. Moreover, soybean fat can prevent the absorption of cholesterol, so soybean is an ideal nutrient for patients with arteriosclerosis.

Extended data:

Edible efficacy

1, enhancing human immune function: Soybean is rich in protein and contains many essential amino acids, which can improve human immunity.

2. Preventing vascular sclerosis: Lecithin in soybean can remove cholesterol attached to the blood vessel wall, prevent vascular sclerosis, prevent cardiovascular diseases and protect the heart. Lecithin in soybean can also prevent the accumulation of excessive fat in the liver, thus effectively preventing fatty liver caused by obesity.

3, laxative: soluble fiber contained in soybeans can not only laxative, but also reduce cholesterol content.

4, hypoglycemic, lipid-lowering: Soybean contains a substance that inhibits pancreatic enzyme and has a therapeutic effect on diabetes. Saponins contained in soybean have obvious hypolipidemic effect, and at the same time, can inhibit weight gain.

5. Soybean isoflavone is a phytoestrogen with estrogenic activity, and its structure is similar to estrogen. Can relieve symptoms of female climacteric syndrome, delay female cell aging, maintain skin elasticity, protect skin, reduce bone loss, promote bone formation and reduce blood lipid.

References:

Baidu encyclopedia-soybean