Blanch the green beans before cooking, especially when cooking. If the green beans are eaten before frying, it will have a great impact on your health. Green beans contain inhibitors of saponin and trypsin. Only after blanching can these substances be removed and become healthy food. Moreover, the skin of green beans is very hard, so it is difficult to fry them quickly and thoroughly, but it is much easier to fry them after blanching. Therefore, green beans are a kind of ingredients that must be blanched before cooking.

Green beans are a very suitable ingredient for many kinds of cooking. It can be boiled or steamed directly, or fried or stewed with other raw materials to give it a richer taste and taste. At the same time, green beans are also very suitable as some beautiful and delicious dishes such as assorted dishes and salads because of the easy removal of the skin.

Brief introduction of green beans

Green beans are leguminous plants, also known as kidney beans. Kidney bean is a herbaceous plant of Leguminosae, with pilose stems; Stipules lanceolate, leaflets broadly ovate or ovoid-rhombic; Bracteoles ovate, with several raised veins, about as long as calyx; Corolla white, yellow, violet or red; The seeds are oval or kidney-shaped, white, brown, blue or spotted, and the hilum is usually white; Pods banded, slightly curved; Flowering in spring and summer.

Kidney beans are named because they are tender and beautiful. Bean originated in Central and South America, and was introduced to China by the Spanish in the16th century, and now it is distributed in China, Yunnan, Guangdong, Guangxi, Fujian and other places. Kidney beans are born in the sunny place of fertile land. The propagation methods of kidney beans mainly include cutting and sowing.

Refer to Baidu Encyclopedia-Kidney Bean for the above contents.