The green beans need to be blanched.

Blanch the green beans before cooking, especially when cooking. If the green beans are eaten before they are cooked, it will have a great impact on the body. The serious consequences may be poisoning. Don’t be careless. , kidney beans contain saponin and trypsin inhibitors. Only after they are blanched can these substances be removed and turned into healthy food.

Furthermore, the skin of green beans is very hard, and it is difficult to stir-fry them thoroughly quickly. However, it is much easier to stir-fry after blanching, so green beans are an ingredient that must be blanched before cooking. .

Growing environment of green beans

Phaseolus prefers warmth and is not frost tolerant. The suitable temperature for growth is 15-25°C. Low temperatures below 10°C or high temperatures above 30°C affect growth and normal growth. When forming pods, physiological metabolism is disordered at high temperatures above 32°C, and flowers and pods are easy to fall off, or the pods are small and deformed. Phaseolus vulgaris loves light and has high requirements for light intensity.

The saturated light intensity is 20,000-25,000 lux, and the compensation point is 1500 lux. Phaseolus vulgaris is extremely sensitive to changes in light. When the light is weak, the plants will grow leggy, the number of stems and vine nodes and leaves will be reduced, and the pod setting rate will be reduced if the light is weak during the flowering period. Flowers will fall if it is cloudy for 2 consecutive days.

Phaseolus vulgaris is native to Central and South America. In the 16th century, the Spaniards introduced kidney beans to China. It is currently distributed in Yunnan, Guangdong, Guangxi, Fujian and other places in China.