1 Introduction
2 Main role
3 Growth characteristics
4 Morphological characteristics
5 Nutritional composition
? Main Ingredients Protein Rating ?6 Habitat
7 Distribution area
8 Preparation method
? Pepper Bean Cucumber Spicy Bean Cucumber Lemon Bean Cucumber ? 1 Introduction Editor BeanpoleBeanpole's name is bean Dan also, soybean growth of insects, catching and eating, the taste is very fresh and delicious, into the soil of the bean Dan, nutrition is particularly unique, for the north of Jiangsu people cherish, as the best product, the name is "Dan". Such as today's fresh language, when called "pure green food", delicacies such as this, tasted attracted North and South diners scrambling to go,; special offer a few dishes, with the view of the gentleman, if you can taste it, when this life is no regrets! Bean bugs, the scientific name of the bean moth, is a kind of eating bean leaves, drink manna for a living of a small soft-bodied animals, it is high protein and low fat, rich in seven kinds of amino acids can not be synthesized by the human body. One of the linolenic acid up to 36.53%, especially C18: 3 linolenic acid content is higher, the unique flavor of Guanyun Dou Dan, is to drive cold stomach natural green health care treasures. It is known as the unique food in China! Distributed in Henan, Shandong, Hebei and Jiangsu. 2 main role editor 1, with anti-aging and growth of immunity. 2, with the protection of cardiovascular and cerebrovascular and reduce high blood pressure. 3, with the enhancement of sexual function and inhibit the role of prostatitis. 4, with the role of the expulsion of cold stomach. Bean bug(3pictures)3Growth CharacteristicsEditBean green bug is the larva of bean day moth is mainly distributed in China's Huanghuai and Yangtze River Basins and South China, the main host plants are soybean, mung bean, cowpea and acacia. Bean moth occurs 1 to 2 generations per year, generally one generation occurs in the Huanghuai basin, and two generations occur in the Yangtze River basin and South China. The last instar larvae overwinter at a depth of 9 to 12 centimeters in the soil, and the overwintering place is mostly in the bean field and nearby soil pile edge, ridge and other sunny places. Adults come out day and night, roosting in the middle of the stalks of luxuriantly growing crops during the day, and starting to move in the evening. It has strong flying power and can fly high for long distances. Nectar habit, black light has a strong tendency. Eggs are mostly scattered on the back of bean plant leaves, and a few are laid on the front of leaves and stalks. Each leaf can produce 1 to 2 eggs. First-hatched larvae have backlighting, lurking in the back of the leaf during the day, 1 to 2-year-old larvae generally do not turn the plant damage, 3 to 4-year-old due to the increase in the amount of food will have to turn the plant damage habit. In the 2 generation area, the first generation of larvae to harm the spring sowing soybean, the second generation of larvae to harm the summer sowing soybean. Soybean moth in the pupation and feathering period, if the rain is moderate, uniform distribution, the occurrence of heavy. If there is too much rain, the occurrence period is delayed, and dry weather is not conducive to the occurrence of bean day moth. In the plant growth dense, low-lying, fertile soil silt land occurrence is heavier. Soybean varieties of different degrees of damage are different, to early maturity, soft stalks and leaves, containing protein and fat varieties of more serious damage. The natural enemies of the soybean moth are red-eyed wasps, parasitic flies, lacewings, ladybugs, etc., which have a certain control effect on the occurrence of the soybean moth.4 Morphological CharacteristicsEditAdults are 12-17mm in length, with a wingspan of 32mm, and a grayish-brown body. The forewings are dark brown with 2 silver transverse stripes, and there is a remarkable U-shaped silver stripe and a nearly triangular silver spot in the wings; the hindwings are dark brown with metallic luster. Eggs hemispherical, about 0.5 mm long, white to yellowish green, with reticulate surface. The last instar larvae are about 30mm long, light green, with a thin anterior end of the body and a thicker posterior end. The head is green, with black spots on both sides; the thoracic and ventral legs are green, the first and second pairs of ventral legs are degenerated, and the back of the body arches when walking. The back of the body has 6 longitudinal white lines located on both sides of the dorsal center line, and the side of the body has white longitudinal stripes. Pupa length of about 18mm, the early back brown, green ventral surface, the end of the overall black-brown cocoon thin.5 Nutritional Composition Edit main components of the composition of the bean green worm in addition to water, most of the dry matter is protein, accounting for 63.2% of the weight of the dry bean worm . And the human body needs trace elements are also very rich, calcium, phosphorus, magnesium, iron and other content is very high, vitamin E content is also high. Bean green worm contains 18 kinds of amino acids, belongs to the complete protein, and isoleucine, lysine and other 8 kinds of essential amino acids in a moderate proportion, accounting for 47.23% of the total amount of amino acids, and the Chinese rice locust's 47.67% is almost the same. This indicates that the bean green worm, like the Chinese rice locust, is an ideal protein resource for human beings. Protein Evaluation To evaluate the superiority or inferiority of proteins, we should not only look at the amount of protein, but also analyze whether the essential amino acid composition of proteins is reasonable or not. Therefore, the table also lists the essential amino acid composition pattern proposed by the Food and Agriculture Organization of the United Nations (FAO) in 1973, in order to control the evaluation. The results show that egg protein has the highest essential amino acid content of 48.77%, followed by Chinese rice locust and bean greenfly, then meat and fish; soybean has the lowest essential amino acid content of 39.53%. Table 1-16 also shows that, among the insects, the content of essential amino acids of bean green moth was second only to that of Chinese rice locust and higher than that of all other insects. This shows that, like the Chinese rice locust, the protein of bean green moth is more suitable for people's body needs and more reasonable in composition than that of meat, fish and plants, and it is a high-quality protein resource with high development and utilization value. Although the soybean bug is the natural enemy of soybeans, but its pulp is non-toxic and harmless, is an excellent high-protein food, made into dishes, very tasty, and can enhance the body's immune function, improve the human body's resistance to disease, anti-cancer ability, there is a treatment of gastric diseases and malnutrition, a special therapeutic effect. Bean bugs into the dish, a variety of forms, stewing, soup, fried, all people have a good time.6 Habitat Editor Bean moth (bean bugs, bean Dan) occurs annually for 1 to 2 generations, generally occurring in the Yellow River and Huaihe River Basin one generation, the Yangtze River Basin and South China occurred 2 generations. With the last instar larvae in the soil at a depth of 9 to 12 centimeters overwintering, overwintering places are mostly in the bean field and nearby soil pile edge, ridge and other sunny places. Adults come out day and night, roosting in the middle of the stalks of luxuriantly growing crops during the day, and starting to move in the evening. It has strong flying power and can fly high for long distances. Nectar habit, black light has a strong tendency. Eggs are mostly scattered on the back of bean plant leaves, and a few are laid on the front of leaves and stalks. Each leaf can produce 1 to 2 eggs. The first hatch larvae have backlighting, lurking in the back of the leaf during the day, 1 ~ 2 larvae generally do not turn the plant for damage, 3 ~ 4 due to the increase in the amount of food is to turn the plant for the habit of damage. In the 2 generation area, the first generation of larvae to damage spring-sown soybeans, the second generation of larvae to damage summer-sown soybeans. Bean moth (bean bug, bean Dan) in the pupation and feathering period, if the rainfall is moderate, uniform distribution, the occurrence of heavy. If there is too much rain, the occurrence period is delayed, and dry weather is not conducive to the occurrence of bean moth. In the plant growth dense, low-lying, fertile soil silt occurrence is heavier. Soybean varieties of different degrees of damage are different, to early maturity, soft stalks and leaves, containing protein and fat varieties of more serious damage. The natural enemies of the bean moth (bean bug, doudan) are red-eyed wasps, parasitic flies, lacewings, ladybugs, etc., which have a certain control effect on the occurrence of the bean moth (bean bug, doudan).7 Distribution areas Edit Bean moths are mainly distributed in China's Huanghuai and Yangtze River valleys and southern China, and the main parasitic plants are soybeans, mung beans, acacia and so on.8 Methods of making Edit Below, I would like to introduce you to a few common methods of making peppered bean ginseng.1 Main ingredient: 250 grams of live soybean worms, 4 eggs. 2. Seasonings: cooking wine, salt, monosodium glutamate, sugar, pepper, scallions, ginger juice, lard. Second, the method: 1. will be live bean worms clean, decapitate the head, squeeze out the meat, meat rinsed with water to remove the viscera, fished out and drained. 2. frying pan is hot, add chopped onion sautéed, into the bean worms meat stir-fried for a few seconds, cooked into the cooking wine, ginger juice, add salt, sugar and the right amount of water, stir-fried until the bean worms meat to taste, pouring into the stirred egg juice stir-fried, and then add the right amount of fine salt, stir-fried until cooked, add monosodium glutamate, pepper to push the pan into the pan into the dish. The food will be served on a platter. Press: Eggs contain 14.7% protein, including the body's eight essential amino acids, similar to the composition of human proteins, the human body absorption rate of 99.7%, while the milk is only 85%, 69% of beef, pork for 74%. Egg fat content of 11.6%, mainly concentrated in the yolk, containing a large amount of lecithin, which can release choline, has the effect of enhancing memory. Eggs have the effect of calming the heart, benefiting qi, settling the five organs and stopping panic. Matching with bean worms to form this dish, it has the effect of nourishing and strengthening, strengthening the spleen and stomach, and nourishing the liver and kidney. It is suitable for forgetfulness, insomnia, weakness, lumbar and knee pain and weakness and other diseases. Healthy people eat it, strong body, intelligence and brain. Ingredients: bean worms, egg whites, water fungus, bamboo shoots, slices of green cabbage, carrot slices, green and red peppers. Accessories: wine, salt, monosodium glutamate, pepper, sugar, green onion, ginger, ginger, lard. Production: wash the bean worms, decapitation extrusion meat, meat into the water rinsing to remove viscera, fished out and drained, chopped into puree, put into a bowl, put the egg white and mix well, steamed into a cake, out of the cage to cool and slice. Wash and tear the fungus small slices, green and red peppers to remove the tip, seeds, wash and slice. Start a frying pan, green onions, ginger burst pot, add bean worms meat cake slices stir-fry a few times, add cooking wine, salt, ginger juice, sugar stir-fry to taste, add fungus, bamboo shoots, green cabbage heart, carrot slices, pepper slices, stir-fry to taste, out of the pan into the plate. Description: high protein low-fat bean worms, egg white with rich carotene, vitamin C, fiber and other nutrients such as fungus, bamboo shoots, bok choy, carrots, chili peppers composed of this dish, the nutrients are very comprehensive, have to improve the body's immunity, resistance to disease and prevention of disease, the efficacy of bodybuilding and moisturizing. Sour and spicy bean ginseng raw materials: 300 grams of bean ginseng 300 grams of powder 100 grams of red pepper, coriander, garlic, soy sauce, soy sauce, vinegar, sugar, monosodium glutamate, sesame oil, red oil, each appropriate amount of method: 1 bean ginseng clean, blanch in a pot of boiling water, fish out of the draining of water; powder also blanch in a pot of boiling water, fished into the cool water to cool, and then cut into strips; old soy sauce, soy sauce, vinegar, sugar, monosodium glutamate, garlic, sesame oil, and red oil **** Na bowl, to flavor sauce. 2 will be the first time in the world, and the first time to the world, and then cut into strips; the second is the first time in the world. 2 will be sung into a plate of vermicelli strips in the bottom, above the blanching of the beans on the Senate, pouring on the good flavor sauce, and finally sprinkled with red pepper and coriander into the end of the red pepper grains. Characteristics: soft and smooth, fresh taste, hot and sour appetizing. Lemon bean ginseng raw materials: 350 grams of bean ginseng egg yolks, custard, salt, monosodium glutamate, lemon juice, vinegar, sugar, yellow wine, wet starch, each appropriate amount of salad oil 1000 grams? About 100 grams of method: 1 bean ginseng clean, Na bowl, add refined salt, yellow wine code into taste; another egg yolk and wet starch into egg yolk paste, to be used. 2 net pot on the fire, into the salad oil burned to five or six percent heat, will be coded into the taste of the bean ginseng pat well custard, and then hang well egg yolk paste, into the pot to the stereotypes of deep-fried and fished out, to be the oil temperature rises to seven or eight percent of the heat, and then into the pot to re-fry to the color of the golden brown and crispy, fished out of the oil to be drained and installed plate. 3 net pot on the fire, pour into the oil, and the oil is not a good idea to use the oil, but the oil is not a good idea to use it. 3 net pot on the fire, pour lemon juice, adjust the vinegar, sugar, hook into the wet starch into a thin thickening, push evenly, out of the pot poured on the plate Features: golden color, crispy outside and inside tender, lemon flavor.