Soybeans, also known as soybeans, as early as 2000 years ago, the ancients in China began to widely planted soybeans, and then took it as the most important agricultural crops, and rice, wheat, barley, corn and known as the "five grains". None of the Chinese people are not eating "grains and cereals" grew up, from the mouth of the sage Confucius admonition "four bodies are not diligent, five grains are not divided" is a witness, so people generally love soybeans from the bottom of their hearts. Soybeans are not only the achievement of many widely known soy products, such as tofu, soymilk, bean sprouts, each nutritious; if we talk about the soybean itself, but also enough to stand on its own, in the traditional cuisine occupies an important position, regardless of the cuisine, regardless of the flavor. Every time you eat Guilin rice noodles like to eat the first few fried soybean above, and marinated meat soup with a match, simply more addictive than eating meat; favorite old store in Guangzhou soybean pot pork knuckles, dishes come up everyone first grabbing soybean to eat, pork knuckles were left out to the side; the old Beijing Fried Noodle if there is no soybean dish code, each eating noodles will be how disappointing, and more crucially, the frying sauce is also made with soybeans. Whether in the North or the South, soybeans are inseparable from our table every day. The main ingredient of soy sauce and soy sauce is soybeans, high quality soybeans, after natural processing and exposure to the sun, you will get soy sauce with a strong sauce flavor. The nutritional value of soybean is very rich, it contains 34.3% protein and 17.5% oil. The point is that the soybean protein contains rice and noodles protein in the most lack of ionic acid, so and rice and noodles **** food, there will be amino acid complementary effect, so that the intake of protein to become high-quality proteins, enough to be comparable to meat. The Chinese are notorious for their love of soybeans, as evidenced by our invention of the word "soy". "Soymilk", "tofu", "tempeh"?6?8?6?8 Our ancestors not only discovered that soybeans could be cooked and eaten, but also that they could be ground into a paste with water, dotted with gypsum or salt brine, and congealed into a block, even if fermented. Even after fermentation, it can still be made into porridge and rice. Soymilk is relatively easy to make and tastes good, so some people call it "plant milk", which has gradually changed people's eating habits. For tofu foreigners are no strangers, now people take it as a kind of magic food, a doctor proved: Japanese Americans in Hawaii, often eat tofu stomach cancer rate than do not eat tofu reduced by one-third. Hawaii's medical department had 8,000 Japanese Americans for up to 20 years of follow-up, found that only once a week to eat or two or three weeks to eat tofu once a person, the prevalence of prostate cancer every day to eat tofu than people three times higher. Tempeh even has a long history of being used in medicine and food. Tempeh is high in protein and contains a variety of vitamins and minerals, especially vitamin E content is even higher than other foods. Traditional Chinese medicine believes that tempeh is bitter, cold, non-toxic, attributed to the lungs, stomach, with a relief of heat, rash detoxification efficacy, can be a cure for wind-heat headache, chest tightness and vomiting, phlegm, more than the false annoyance. Some people have small eyes, short-sightedness, will be evaluated as "eyes like beans", think about it on the soybean is not too fair, the round soybean is really simple and lovely, every time you watch the movie "Mr. Bean", I think he must be and soybeans have something to do. Not to mention, Bean attracted a lot of eyeballs by virtue of his own naive and lovely image, and the little yellow beans have also gained wide recognition for their simplicity, which can also be called "Bean" beans.