Both raw and cooked soybeans are fine. The practice and efficacy, Baidu will know.
Vinegar soaked soybean practice:
Raw soaking: fresh soybeans cleaned with water, put into a strainer, dry water, into a wide-mouth bottle, the original vinegar poured into the bottle, submerged soybeans, but soybeans can only be placed in one-half of the bottle, because the next day, you will find that the soybeans swollen, then add vinegar to submerge the soybeans until the soybeans no longer swelled up high until the guarantee! The original balsamic vinegar bubbles over the soybeans. 15 days later you can eat, every morning and evening to take about 10 chewing, chewing after drinking a small spoonful of soaked beans of the original balsamic vinegar of about 10ML or so.
Cooked soaking: wash the soybeans, pour into the pot on low heat and stir fry until 7 minutes cooked, wait for the pot to cool down after the glass bottle, pour into the original balsamic vinegar to ensure that the original balsamic vinegar bubbling over the soybeans, tightly sealed and placed in a cool, ventilated and dry place, after 7 days to consume. Each time you take 15-20 capsules, 3 times a day, chewing on an empty stomach, after chewing, drink a small spoonful of soaked beans of the original balsamic vinegar about 10ML or so.
Note:
It must be soaked in rice vinegar aged for more than 2 years.
The efficacy of vinegar soaked soybeans:
Chinese medicine believes that vinegar and food pairing, soaking can activate the active ingredients of vinegar and food, more effective use of vinegar health care, like the difference between Chinese medicine single and compound, vinegar itself has a softening effect on blood vessels, and food pairing to form a compound effect is better.
The efficacy of vinegar soaked soybeans:
Vinegar soaked soybeans with lipid (triglyceride) health care efficacy is significant, to help digestion, liver and gallbladder, fill the deficiency of the eyes, strong kidney and spleen, regulating lipids and lowering blood pressure, soften blood vessels, blood emollient, beauty and weight loss, wine and liver and other auxiliary effects.
Materials needed for soaking soybeans in vinegar:
Soybeans, 2-year aged rice vinegar, glass wide-mouth bottles
Soybeans
Soybeans are rich in proteins, vitamins and trace elements. Frequent consumption of vinegar soaked soybean can not only make the skin tender and smooth, wrinkle reduction, pigmentation fade. And there are anti-aging and longevity effects.
Vinegar
Vinegar should be made with original fermentation brewing vinegar (vinegar can be divided into: original fermentation brewing vinegar, fermentation brewing vinegar, prepared vinegar and blended vinegar due to the different production methods. Original state fermentation balsamic vinegar is using high-quality rice liquid fermentation, plant-based quaking, without adding salt, flavor, color, preservatives {potassium sorbate, sodium benzoate}, fermentation brewing vinegar (balsamic vinegar, vinegar) is brewed by grains and cereals, but the process needs to add salt, made of finished products need to be added to the caramel pigment, flavors, and viscosifiers, long-term preservation of the preservatives need to be added to the preservatives {potassium sorbate, sodium benzoate}. It takes 6 to 8 months of fermentation to complete. Prepared vinegar is made by blending partially fermented brewing vinegar with glacial acetic acid and flavoring and coloring. Most of the vinegars on the market are prepared vinegar, which takes one day to complete. The blended vinegar is directly mixed with water plus glacial acetic acid plus flavoring and coloring, time one day to complete).
? Rice vinegar has the function of eliminating carbuncle and swelling, softening and dispersing knots, lowering gas and eliminating food, killing the evil poison of fish, meat and vegetables. Lowering blood pressure, lowering blood fat, softening blood vessels, eliminating pigmentation, eliminating fatigue effect". It can be seen that vinegar soaked soybean to be effective, but also need to use 2 years of aging rice vinegar. Among them, "Mysterious Xiangxi" series of balsamic vinegar is the best vinegar for soaking soybeans in vinegar. Mysterious Xiangxi series of balsamic vinegar is made of high quality rice, natural wild plants, and aged for at least 2 years without adding salt, flavor, color, preservative, glacial acetic acid and artificial vinegar. The color is reddish-brown, natural aroma-enhancing, original balsamic vinegar, the brewing time needs to be fermented by at least 2 years, its nutritional value and aroma and flavor are far more than the prepared vinegar, and it has a variety of functions such as seasoning, health care, medicinal, and medical use, etc. Generally, we use high quality rice and rich wild plants to make the vinegar. Generally we use the original aromatic vinegar or tribute vinegar made of high quality rice and selenium-enriched spring water is good.
Glass wide-mouth bottle?
In addition to emphasizing the use of 2-year aged rice vinegar here, it is also necessary to use glass bottles, not plastic bottles, because if you use plastic bottles to soak, it is inevitable that the harmful substances in the plastic bottles will be incorporated into the vinegar after a long time.
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