Needed.

The bean horn is an annual vegetable of the genus Cowpea in the family Leguminosae of the order Rosaceae. It is also known as cowpea, long cowpea and banded bean. Rich in protein, carotene, high nutritional value, good taste, is widely cultivated in the north of China, one of the popular vegetables, its popularity in all kinds of vegetables in the first place.

The bean is a heat-resistant vegetables, can withstand high temperatures, do not tolerate frost. Seed germination of the appropriate temperature, according to the Chinese Academy of Agricultural Sciences Vegetable Research Institute for the determination of seed germination, at 25-35 ℃, germination faster, and 35 ℃ when the germination rate and germination potential of the best. Below 20 ℃, germination is slow, the germination rate is reduced, at 15 ℃ below the germination rate and germination potential are poor.

After sowing bean seeds in 30 ^ 35 ℃ emergence into seedlings as fast; vines in 20-25 ℃ temperature growth is better; 35 ℃ around the high temperature can still grow and pods; 15 ℃ around the slow growth of the plant, 10 ℃ below the longer time is the growth of the growth of the inhibition, close to 0 ℃, the plant freezes.

Garlic fried bean curd practice:

1. bean curd cut and washed.

2. When the water boils, blanch the bean curd, blanching, to put a little oil into it.

3. Use water to cool.

4. pot of oil to put the garlic stir-fried, put into the bean curd fried a few times, add sugar, salt.

5. Finally thicken with starch water.

The pods of bean curd are long and tubular like, brittle and soft, from the length of the pods can be divided into long bean curd (more than 30 cm) and short bean curd; from the color of the bean curd can be divided into white bean curd, green bean curd, and red skinned bean curd. Bean curd is rich in protein and a small amount of carotene, vitamin B and vitamin C, is a high nutritional value of the vegetable; bean curd dry matter in the protein content of about 2.7%, is a good source of plant protein. Carbohydrates contained in bean curd can play a role similar to food, people often eat bean curd as a main dish.

In addition to its role in strengthening the spleen and harmonizing the stomach, the most important thing about bean curd is that it can tonify the kidney. Li Shizhen has praised it can be "in the benefit of qi, tonifying the kidney and stomach, and the five viscera, adjusting the Yingwei, the birth of essence"; the so-called "Yingwei", is what Chinese medicine said the Yingwei two qi, adjusted, can be fully guaranteed the quality of human sleep.

In addition, eat more bean curd can also treat vomiting, playing compartments and other discomforts; children's food accumulation, gas bloating, with raw bean curd in appropriate amounts, chewed and swallowed, can play a certain role in alleviating. Fiber in the bean curd is conducive to lowering cholesterol in the body, applicable to high blood fat people; can also strengthen gastrointestinal motility, is conducive to preventing constipation. Bean curd has a high nutritional value, and has a variety of functions, therefore, by the people's favorite.

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