Answer: (1) Cooking method: Stir-fried alone, stewed with meat, blanched and served cold, etc.

(2) Toxicity of kidney beans

Poisoning caused by kidney beans may be related to the variety, origin, season and cooking method; however, improper cooking is the main cause of poisoning, and most of them are stir-fried. Caused by undercooking.

Uncooked green beans contain saponin, which is highly irritating to the mucous membrane of the digestive tract; it also contains clusterin, which has a blood coagulation effect.

The incubation period for ingestion of undercooked green beans is several 10 minutes, and generally no more than 5 hours. The main symptoms are gastroenteritis, such as nausea, vomiting, abdominal pain and diarrhea. Vomiting can range from a few times to dozens of times. There are also dizziness, headache, chest tightness, cold sweats, palpitation, and burning sensation in the stomach. Most patients have elevated white blood cells and generally normal body temperature. The course of the disease is usually a few hours or 1 to 2 days.

(3) The main preventive measures are: it is best to braise green beans to make them fully cooked to destroy the toxins contained in them. If they are to be served cold, they must be cooked thoroughly to lose their original green color. There is no raw taste or bitterness when eating. Do not blanch it in boiling water and then serve it cold. It must be fully heated to make it thoroughly cooked.