Dry beans are used to soak soybeans in white vinegar

If the wet soybeans do not absorb the vinegar liquid when soaked in vinegar, the soybeans will become toothy, moldy, and have a rancid smell.

Preparation method one:

250g of fresh raw soybeans,

1. Wash the soybeans, dry them in the sun, and put them into a wide-mouth bottle.

2. Pour the artificially brewed (original balsamic vinegar) into the bottle to submerge the soybeans. The soybeans can only occupy one-half of the bottle's space.

3. If the vinegar does not submerge the soybeans after a period of time, add more vinegar to submerge the soybeans. They can be eaten after fifteen days.

Preparation method two:

400g soybeans ? an appropriate amount of rice vinegar

1. Wash the soybeans, drain and set aside

2 .Bring the pot to 60% heat

3. Over low heat, add the soybeans and stir-fry for 30 minutes.

4. When the skin of the soybeans is cracked, remove from the pot and let cool until set aside.

5. Put the soybeans into a glass bottle, pour the rice vinegar into the glass bottle, cover it, and leave it for a week before eating. Health care functions of vinegar:

1. Vinegar is rich in nutrients. Soaking beans in vinegar can soften blood vessels, lower blood lipids and blood pressure, prevent arteriosclerosis, and treat diabetes.

2. Beans soaked in vinegar also have unique functions such as weight loss, fitness, beauty, sterilization, and anti-cancer.

3. Taboo: People with low blood pressure cannot eat it, otherwise it will reduce blood pressure.