Soybeans are a traditional home-cooked snack made from fresh beans and soybean paste. The taste of soybeans has a mellow sauce aroma, and the taste of the beans is also very good. How to make it It is also very simple. First, you need to prepare fresh and clean beans, add onions, ginger, garlic, aniseed and peppercorns. After marinating the beans, put them in a jar and add the sauce to seal them.

What is the method of making soy beans?

One of the methods

Ingredients required

5000 grams of fresh beans. 400 grams of table salt, 100 grams each of fresh ginger and garlic, 15 grams each of pepper and aniseed, 50 grams of white wine, and 50 grams of sugar.

Preparation steps

1. Soak salt, garlic, ginger, pepper, aniseed, and sugar in cold water for 20 days and set aside later;

2 1. Wash and drain the beans after removing the gluten, put them into the soup, add white wine at the same time, seal the mouth of the jar, and the finished product will be ready in 10 days.

Method 2

Required materials

1000 grams of fresh tender cabbage flowers, 1000 grams of old brine, 20 grams of brown sugar, 20 grams of white wine, dried red pepper 30g, 30g refined salt, fermented glutinous rice juice, 1 spice bag. (Pepper, aniseed, ginger slices)

Preparation steps

Break the cauliflower into small centers and remove the stems, blanch them in boiling water for about 5 minutes, take them out and quickly spread them out to dry Dried;

Put various seasonings into a jar, add cauliflower and spice packets, cover the jar with bamboo clips, fill the jar with water, and soak for 5 days.

Main functions

Soybeans are sweet, light and lukewarm in nature, and return to the spleen and stomach meridians; they can resolve dampness without making it dry and strong, and strengthen the spleen without being greasy. It is commonly used for spleen deficiency and dampness syndrome. It has the functions of harmonizing the internal organs, nourishing the spirit, replenishing qi and strengthening the spleen, relieving heat and dampness, diuresis and reducing swelling. It is mainly used to treat spleen deficiency and dampness, less food and loose stools, dampness and turbidity, and excessive vaginal discharge in women. It can also be used for Symptoms include heat-induced dampness injury, vomiting, diarrhea, and tendon regeneration.

Nutritional Analysis

Traditional Chinese medicine believes that beans and vegetables are sweet in taste and have the functions of resolving dampness and replenishing the spleen, regulating the digestive system, tonifying the kidneys and stopping diarrhea, replenishing qi and promoting fluid production, and are good for people with weak spleen and stomach. Especially suitable. Modern nutrition data shows that its protein content is higher than that of ordinary vegetables, and its content of various vitamins and minerals is also richer. Therefore, beans are also known as the "meat among vegetables."

When the human body produces too many free radicals or removes them too slowly, it will accelerate the aging of the body and induce many diseases. Studies have shown that soybean has a strong scavenging effect on hydroxyl free radicals, which may be related to its rich content of carotene, vitamin E, ascorbic acid, and trace element selenium. Comparative research results show that long beans (such as cowpeas) have a stronger scavenging ability of hydroxyl radicals than short beans.

Applicable people

It is more suitable for women who suffer from leucorrhea, itchy skin and acute enteritis. It is also suitable for people with cancer, acute gastroenteritis and loss of appetite; it is not suitable for people with abdominal distension. Soy beans calm the mind; regulate the digestive system and eliminate chest and diaphragm swelling. It can prevent and treat acute gastroenteritis, vomiting and diarrhea. Eating raw beans or uncooked beans can easily cause poisoning. This is because raw beans contain two substances that are harmful to the human body: hemolysin and toxin. When people eat raw beans, these two toxins have a strong stimulating effect on the gastrointestinal tract. In mild cases, they will feel abdominal discomfort, and in severe cases, they will have poisoning symptoms such as vomiting and diarrhea, especially in children. Although these two substances in soy beans are toxic to the human body, they have their own characteristics and weaknesses, that is, they are not resistant to high temperatures. Therefore, whether parents at home or nursery school chefs make soy beans for their children, they must fully heat and cook them, or heat them over high heat for more than 10 minutes to ensure that the soy beans are cooked thoroughly and harmful substances will decompose and become into a non-toxic substance.

How to make soy beans

Materials

Main ingredients: 400 grams of beans.

Accessories: 50 grams of pork (lean).

Seasoning: 25g yellow soybean paste, 10g cooking wine, 10g scallions, 10g garlic (white skin), 5g ginger, 1g salt, 2g MSG, 3g sugar, 1g allspice powder, 80 grams of soybean oil, 10 grams of pepper oil, 5 grams of starch (pea).

Method

1. Remove both ends and old tendons from the beans, wash them and cut them into 2 cm long segments. Wash the pork and cut into thin slices; wash and cut green onions; wash and slice ginger; wash and mince garlic and set aside.

2. Deep fry the beans in 70% hot oil and pour into a colander to filter the oil.

3. Leave 40 grams of base oil in the pot and heat it up. Add onion, garlic and ginger to the pot. Add the meat slices and stir-fry until the color is white. Add the yellow sauce and cooking wine and stir-fry until fragrant. Add the beans and add Stir-fry white sugar, refined salt and fresh soup until cooked, add MSG and five-spice powder and stir-fry evenly, thicken with 15 grams of wet starch (5 grams of starch plus water), pour in pepper oil, remove from the pan and serve.

Features

Red in color, salty, mellow and delicious.