Beans belong to the spleen and stomach meridian, and have the functions of nourishing yin and stomach, tonifying kidney and quenching thirst. There are many ways to eat beans, among which salted beans are the appetizers that many people usually like to eat. Although the salty beans sold in the supermarket taste good, they seem to be a little too salty, which inevitably contradicts the concept of low-salt healthy eating advocated today. It is better to pickle salted beans at home, which is simple, healthy, economical and hygienic.

First, pickle cowpea.

Ingredients: cowpea, salt, leisure vinegar, hot sauce and onion.

Steps:

1. Wash the cowpea (don't pick it at both ends).

2. Pour cold water into the pot and bring to a boil. Add cowpea, cook for about 1-2 minutes, and then take out.

3. Remove both ends of cowpea with a knife on the chopping block, and then cut it into cubes.

This step is very important: put the chopped cowpea into a bowl and add vinegar, salt, hot sauce and chopped green onion while it is hot.

Second, salted and sour beans

Raw materials: fresh beans and salt.

Steps:

1. Pick the beans from the field, wash them, let them cool, and bundle them into a bundle.

2. Cool the salt in boiling water, pour it into the jar, put the bundled beans into the jar, drain water outside the jar, and seal. It will be opened in a week or so. Pickled salted sour beans.

Third, the potential harm of salted beans

Nitrite can inhibit the growth of spoilage bacteria such as Clostridium botulinum, and has good coloring and antioxidant effects, and can improve the flavor of pickled food. However, nitrite can react with amine, the decomposition product of protein in pickled products, to generate nitrosamines, which are a strong carcinogen, and nitrite in pickled products is the main potential hazard.

Fourth, how to eat salted and sour beans safely

Traditional vegetables take a long time to marinate and cannot be taken out for several days. Generally speaking, the content of nitrite will increase at the beginning of vegetable curing, and then it will decrease after reaching a peak. This peak is called nitrite peak. Some vegetables have one peak, while others have three peaks. Generally speaking, the content of nitrite in vegetables is the highest in a week or so, but it is already very low after 20 days. It is safer to eat at this time.

Five, how to reduce the harm of pickled sour beans

When pickling vegetables, choose vegetables with less nitrogen fertilizer, wash them as clean as possible, and pickle them with clear water and tanks, so that there is less air in the vegetable pickling tanks. In order to reduce the nitrite content in pickled vegetables, vitamin C can also be added when vegetables are pickled, and 4 tablets of vitamin C can be added to 1 kg of Chinese cabbage. The main function of adding vitamin C is to block the generation of nitrite, and at the same time, it can also prevent sauerkraut from moldy and reduce rancidity and odor. Put enough salt and marinate thoroughly. Without enough salt, bacteria can not be completely inhibited, which will reduce nitrate in vegetables to harmful nitrite.