Simmer over low heat for more than 10 minutes.

The way to prevent kidney bean poisoning is very simple. Just cook them and simmer them thoroughly to destroy the toxins. If you blanch the green beans and serve them cold, you need to make the green beans lose their original green color, hardness and beany smell.

There are three points to note when frying green beans:

1. The quantity in each pot should not exceed half of the pot;

2. After stir-frying with oil, , add appropriate amount of water, cover the pot, maintain 100℃ and simmer for more than 10 minutes.

3. Use a shovel to turn it over so that it is heated evenly.

Notes on eating green beans:

1. The bean tendons should be removed before cooking, otherwise it will affect the taste and make it difficult to digest.

2. The cooking time should be long rather than short, and the green beans must be cooked thoroughly, otherwise poisoning will occur.

3. In order to prevent poisoning, lentils should be processed before eating. They can be blanched in boiling water or stir-fried in hot oil until they change color and are cooked before they are safe to eat. The toxic components of green beans are mainly saponins and trypsin inhibitors. When cooking, the beans should be cooked first, then taken out, and then stewed with seasonings to detoxify them.

4. If the green beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain lectin, which has a blood coagulation effect. In addition, kidney beans also contain nitrite and trypsin, which can stimulate the human gastrointestinal tract and cause food poisoning and gastroenteritis symptoms. To prevent kidney bean poisoning, be sure to cook the kidney beans thoroughly and thoroughly.

Reference for the above content: People's Daily Online - How to prevent kidney bean poisoning? Cook and simmer thoroughly, don’t buy old ones