Soybeans are very nutritious ingredients, and very common in daily life, soybeans are rich in fat, protein, amino acids, regular consumption of the human body has a great deal of good, the following is how to do soybeans to eat, I hope to bring you help!
soybean common practice
stew five spice soybean
Material
400 grams of soybeans, 10 grams of green onions, 10 grams of ginger, 5 grams of peppercorns, 5 grams of cinnamon, 5 grams of star anise, 4 grams of salt, 5 grams of sesame oil.
Practice
1. Remove the soybean, soak in warm water for a day, scrub clean.
2. Cut the onion, ginger and garlic, put the oil in the pot, and when the oil is hot, put the onion plus garlic stir fry flavor, put the water and soybean boil, with a small fire stew until cooked, add refined salt burned to taste, drizzled with sesame oil can be.
Marinated soybeans
Ingredients
soybeans, green pepper, red pepper cinnamon, sesame seeds, star anise, peppercorns, salt, sugar, chicken essence, soy sauce, soy sauce, sesame oil.
Practice
1, soybeans soaked in cool water overnight, the next day out of the wash, all the ingredients washed, hot oil in the pot pour into the ingredients fried incense.
2, pour into the soybeans stir fry for a moment, add salt, sugar, seasoning, pour into the old soy sauce and water to boil on high heat to small fire simmer for 30 minutes.
3, put the soybeans in a large bowl standby, green pepper, red pepper chopped, and then put in the soybean salt, chicken essence, soy sauce, sesame oil seasoning.
4, put green pepper, red pepper all mix well can.
Tips
1, soybeans are best soaked in advance, so that it will save time and more flavor.
2, to the pot of water, the amount of water should be added to the full at once.
Vinegared soybeans
Ingredients
500 grams of soybeans, 500 grams of rice vinegar (vinegar can also be), 250 grams of rock sugar.
Method
1. soybean wash and soak about 6-8 hours, and then put on the plate in the pot to steam for 20 minutes and then cool dry plus vinegar plus rock sugar into a sealed bottle to soak.
2. 10-15 days after soaking can be used for food.
Tips
Daily take about 10-15 chewing, can make the skin soft, light pigmentation.
Crispy soybeans
Ingredients
500 grams of soybeans, salt, vegetable oil.
Practice
1, the soybean wash clean, add water soak for about 12 hours.
2, soaked soybeans, thoroughly drained water standby.
3, sit in the pot on the fire, gasoline burned to fifty percent heat, slowly pour into the drained soybean.
4, turn the heat down and fry until the color is golden, remove the oil, cool.
5, the pot of oil again to 70% heat, pour into the soybean fried once, until the color becomes golden red, lift up the oil control.
6, fried soybeans into the plate, sprinkled with the appropriate amount of salt and mix well, cooled and ready to eat.
Tips
1, while hot into the salt and pepper is pepper flavor.
2, put salt, chili powder and cumin powder is barbecue flavor.
3. Season to your liking.
Cold Spicy and Sour Soybeans
Ingredients
Dry soybeans, onions, small sharp peppers, garlic, rice vinegar, salt, sugar, sweet oil.
Directions
1. First of all, you need to soak the dry soybeans, and replace the water twice during the soaking process.
2. Then the soaked soybeans with cold water and cooked in a pot, cooked to the surface of the best sand mouth feeling.
3. Cooked soybeans, onions, small peppers, garlic to be used.
4. Chop the onion finely.
5. Dice the small sharp peppers.
6. Garlic cloves with a garlic clover.
7. Mix the diced small sharp peppers, chopped onion and garlic paste in a bowl.
8. Then add appropriate amount of rice vinegar, salt, sugar, sweet oil and mix well and pour into the soy beans.
9. Finally, toss all the ingredients well.
Expanded reading:
Soybean storage methods and characteristics
Storage characteristics
(1) soybean hygroscopicity is strong, easy to mildew, soybean seed grain seed coat is thin, germination holes are large, the ability to absorb moisture than wheat, corn. Soybean moisture absorption after moisture, volume expansion, very easy to mold. The beginning is soft, seed coat gray, whitish, a slight odor, followed by swelling, deformation, umbilical red, broken grains appear colonies, quality deteriorated sharply.
(2) soybean easy to go oil, red, after a high temperature season storage of soybeans, often two cotyledons by the umbilical cord color red, after the cotyledon red deepening and expanding, the serious occurrence of oil immersion, while the high temperature and high humidity also make the soybean germination force is reduced. Soybeans go oil after the red change, the oil rate is reduced, soybean oil color deepening, do tofu has a sour taste, do soymilk color red.
Storage methods
(1) strict control of storage moisture, soybean long-term storage moisture can not exceed 12%. After the harvest of soybeans, the pods should be fully dried before threshing. After the storage of high moisture soybeans, you can take the sun treatment, but to spread the cool before the warehouse.
(2) timely ventilation, heat dissipation and moisture. The new storage of soybean grain moisture is not uniform, coupled with the role of soybean after maturation, the heap of moisture and heat is easy to accumulate, resulting in heat mold, so it is necessary to ventilate at the right time, heat dissipation of moisture.
(3) low-temperature closed storage. Into the winter should be strengthened ventilation cooling, while the spring warming before the use of pressure cover or plastic film closed storage, generally safe in summer.
Nutritional value of soybeans
Soybean is an ideal high-quality plant protein food, eat more soybeans and soy products, is conducive to human growth and development and health.
Soybean is very rich in nutrients, its protein content is higher than cereal and potato food 2.5 to 8 times, in addition to lower sugar, other nutrients, such as fat, calcium, phosphorus, iron and vitamin B1, vitamin B2 and other essential nutrients, are higher than cereal and potato food, which is an ideal 'high-quality plant protein food.
In ancient Greek mythology, the goddess of agriculture, Demeter, gave her daughter Psiphany a grain of soybeans, saying that it can "eliminate evil and prevent all diseases." But soon, the goodness of the Psyphonie left this grain of soybean on the earth to reproduce, and became a major crop in the world.
Soy products are common food on the table, scientists have found that eating soy protein on cardiovascular disease, tumors and other chronic diseases have a preventive effect.
Soybeans contain about 40% protein and 20% fat, while the protein content of beef, chicken and fish were 20%, 21% and 22%. Soy protein contains a variety of amino acids, especially the human body can not synthesize the essential amino acid composition is more balanced, including lysine and tryptophan content is higher, accounting for 6.05% and 1.22%. The nutritional value of soybeans is second only to meat, milk and eggs, so there is a "plant meat" of the name.
Soybean for human health has an important role. Soybeans contain protein, fat and carbohydrates, as well as carotene, vitamin B1, vitamin B2, niacin, etc., but also contains soybean oligosaccharides, isoflavones, saponins, nucleic acids, etc. on human health is extremely valuable to the health factor.
Soybean oligosaccharides are the general term for low molecular soluble sugars contained in soybeans, which are characterized by low sweetness, low calorie, acid resistance, and high temperature resistance. Physiologically, soybean oligosaccharides have strong activity, which can promote the growth of bifidobacteria in the human body, fundamentally regulate human gastrointestinal function, inhibit the growth of harmful intestinal flora, and prevent constipation and diarrhea.
Soy contains a variety of physiological active substances that are very beneficial to human health, such as soy isoflavones, soy lecithin, soy peptides, soy dietary fiber. Soy isoflavones similar to estrogen effect is beneficial to arterial health, to prevent bone loss, women should be more intake of soy protein from plants. Soy flour can amplify the nutritional benefits of protein and can increase dietary intake of high-quality plant protein.
Soy is rich in vitamin E, vitamin E can not only destroy the chemical activity of free radicals, inhibit skin aging, and prevent pigmentation in the skin.