There is a toxin in beans that needs high temperature to be destroyed. It takes more than ten minutes to heat the beans to ensure that they are cooked. At this time, harmful substances will become harmless substances, so stewed beans must be stewed until they are not green and yellow. A faster way is to blanch the beans with boiling water before frying. As long as it is different from the original color, it can be cooked, drained and fried in the oil pan. The color of beans changes from bright green to dark green, that is, the beans are ripe.

Precautions:

Edible: Cowpea is sweet in taste and flat in nature, and has the effects of invigorating the spleen, regulating the stomach, tonifying the kidney and stopping leukorrhagia, which is especially suitable for people with increased leucorrhea caused by kidney deficiency, abdominal distension, nocturnal emission and spleen and stomach weakness.

Taboo: Avoid eating immature beans.

Some people think that beans have a little fishy smell. As long as you stir-fry the chives with hot pot and boiling oil, the smell will disappear.

Beans must be blanched thoroughly to prevent poisoning. Because beans, like other beans and vegetables, all contain Gleditsia sinensis and phytoagglutinin, which have a strong stimulating effect on gastrointestinal mucosa, destroy and hemolyze cells, and even cause hemorrhagic inflammation in severe cases.