This is because the crude fiber content in black beans is higher, the structure of dried beans is tight, and the particles of black beans are larger than ordinary rice grains, mung beans, red beans, etc., so black beans are more difficult to cook than other beans. .

Be sure to pay special attention when cooking porridge. Soak the black beans overnight before cooking. The black beans will be easily cooked the next day. When the temperature is relatively high, be sure to put it in the refrigerator for soaking.

If there is pre-soaking liquid, you can also fry the black beans in a wok for about 15 minutes until they are fragrant, then add water and put them in a rice cooker to cook, which is also easier to rot. The best way is to soak a day in advance.

Black beans are mild in nature, sweet in taste, and have extremely high nutritional value. They are rich in high-quality protein, fat, carbohydrates, as well as calcium, phosphorus, iron and other minerals, carotene, and vitamins B1 and B2. , B12 and other various nutrients needed by the human body. It is particularly effective for people with incomplete personality, unbalanced mentality, epilepsy and madness, and has a good nourishing effect on those who are weak after illness.

Nutritional value of black beans:

Black beans are comprehensive in nutrition, rich in protein, vitamins, and minerals, and have the effects of promoting blood circulation, diuresis, dispelling wind, and detoxifying;

2. The content of trace elements such as zinc, copper, magnesium, molybdenum, selenium, fluorine, etc. in black beans is very high, and these trace elements are very important for delaying human aging and reducing blood viscosity;

3. Black bean skin is black and contains anthocyanins. Anthocyanins are a good source of antioxidants and can scavenge free radicals in the body, especially in the acidic environment of the stomach. They have good antioxidant effects, beautify the skin and increase gastrointestinal function. squirming.