Can the long beans be eaten if they are soft inside? Can they be eaten? Long beans are hollow and soft inside, which is usually caused by aging. In this case, you can continue to eat them and are suitable for making braised beans, but you must remember to remove the tendons before cooking to avoid affecting the taste. There are also some beans that have become soft due to insect damage. If you open the pods and look at them, you will find that these beans can no longer be eaten. 2 How to cook delicious old beans when they are old and soft? Steamed beans Ingredients: a handful of beans, half a bowl of dry flour, a head of garlic, a little sesame oil, and half a spoonful of salt. Method: 1. Cut the cleaned old beans into small pieces, add salt and flour and mix well, so that each bean grain is coated with a thin layer of dry flour. It is good to have no excess dry flour and not feel sticky. . 2. Bring the steamer to a boil, then add the mixed beans, steam over high heat for 20 minutes, remove from the pot, spread out to cool down. 3. Make garlic into minced garlic, add a little sesame oil and mix well, then pour the minced garlic into the steamed beans and mix well. Note: 1. You don’t need to add salt when mixing flour, or you can put salt and minced garlic together. 2. Dry flour can also be mixed with an appropriate amount of wheat flour and cornmeal, or only wheat flour or cornmeal can be used. The advantage of adding cornmeal is that the steamed dishes will not become sticky, which is easier if only wheat flour is used. 3. The seasonings can be changed as you like. Braised Old Beans Ingredients: 400g old beans, 1/2 spoon of sugar, 3 fresh red peppers, appropriate amount of garlic cloves, white vinegar, MSG, oil and salt. Preparation: Cut the green beans into sections, shred the fresh red pepper, and dice the garlic cloves. Method: 1. After the oil in the wok is hot, add garlic and sauté until fragrant. Add the bean segments, add sugar, salt and a little white vinegar, and stir-fry. 2. After the beans change color, add a small amount of water, cover, and simmer until the beans are cooked. 3. Add fresh red pepper shreds and mix well over high heat. Turn off the heat, add MSG, mix well, and serve on a plate. 3 How to choose tender carob beans 1. Look at the color: The newly grown carob beans are dark green and very tender. If they are left out for a long time, they will turn yellow. 2. Look at the length: When choosing long beans, you should choose longer beans, which are better tender beans. If the beans are shorter and thicker, then these beans have matured. 3. Look at the top: When picking beans, you can see that there is a small hat-like shape on the top, which is similar to the pedicle of a fruit. If the top is light green, it means it is fresh. If it has turned yellow, it means it has been stored for a long time. 4. Listen to the sound: Fresh tender beans are crisper and easier to break with your hands. The sound is crisp and the cross-section is green and tender. The old beans are softer and difficult to break, and the beans have turned black.