Soybean is recognized as a food with high nutritional value, but do you know how to eat soybean in the healthiest way? Fan Chunmei, a nutritionist in Orfila Branch of Taoyuan Hospital, once pointed out that eating soybeans directly is better than eating soybean products. Japanese traditional Chinese medicine dietician Manet Iwata even pointed out that steamed soybeans are more nutritious than boiled soybeans. protein and soybean isoflavones are 65,438+0.3 times higher, soybean oligosaccharides are 65,438+0.8 times higher, and glutamic acid in delicious food is nearly 3 times higher, which is more helpful to prevent arteriosclerosis and balance female hormones and the whole intestine. Steamed soybeans retain complete nutrition, and the taste is increased by 3 times! It can also prevent arteriosclerosis and balance female hormones and the whole intestine. Manet Iwata, a dietician of Japanese traditional Chinese medicine, did not point out that nutrients are easily lost to water during the boiling process of soybeans, while steamed soybeans have no such doubts, so they can retain complete nutrients. Comparing with each other, the protein and soybean isoflavones of steamed soybeans are 65,438+0.3 times higher than those of boiled soybeans, the soybean oligosaccharides are 65,438+0.8 times higher, and the glutamic acid from delicious food is nearly 3 times higher. Protein is an indispensable substance for making strong blood vessels, and the high protein content of steamed soybeans helps to prevent arteriosclerosis. Soybean isoflavone helps to balance female hormones and reduce discomfort during physiological period. Soybean oligosaccharides can produce beneficial bacteria in the intestine and regulate the environment of the intestine. It is convenient to steam in an electric cooker or pressure cooker. Eating steamed soybeans directly, bibimbap or conditioning are all good choices. Keiko Tanshima, a researcher in Japanese cuisine, said that steaming soybeans means washing them and steaming them in a rice cooker or pressure cooker. Steamed soybeans should be eaten directly, and it is good to reduce the amount of rice and mix it with rice, or to do conditioning. Here are the practices of steaming soybeans and cooking with steamed soybeans. Soybean is recognized as a food with high nutritional value, but do you know how to eat soybean in the healthiest way? Fan Chunmei, a nutritionist in Orfila Branch of Taoyuan Hospital, once pointed out that eating soybeans directly is better than eating soybean products. Japanese traditional Chinese medicine dietician Manet Iwata even pointed out that steamed soybeans are more nutritious than boiled soybeans. protein and soybean isoflavones are 65,438+0.3 times higher, soybean oligosaccharides are 65,438+0.8 times higher, and glutamic acid in delicious food is nearly 3 times higher, which is more helpful to prevent arteriosclerosis and balance female hormones and the whole intestine. Steamed soybeans retain complete nutrition, and the taste is increased by 3 times! It can also prevent arteriosclerosis and balance female hormones and the whole intestine. Manet Iwata, a dietician of Japanese traditional Chinese medicine, did not point out that nutrients are easily lost to water during the boiling process of soybeans, while steamed soybeans have no such doubts, so they can retain complete nutrients. Comparing with each other, the protein and soybean isoflavones of steamed soybeans are 65,438+0.3 times higher than those of boiled soybeans, the soybean oligosaccharides are 65,438+0.8 times higher, and the glutamic acid from delicious food is nearly 3 times higher. Protein is an indispensable substance for making strong blood vessels, and the high protein content of steamed soybeans helps to prevent arteriosclerosis. Soybean isoflavone helps to balance female hormones and reduce discomfort during physiological period. Soybean oligosaccharides can produce beneficial bacteria in the intestine and regulate the environment of the intestine. It is convenient to steam in an electric cooker or pressure cooker. Eating steamed soybeans directly, bibimbap or conditioning are all good choices. Keiko Tanshima, a researcher in Japanese cuisine, said that steaming soybeans means washing them and steaming them in a rice cooker or pressure cooker. Steamed soybeans should be eaten directly, and it is good to reduce the amount of rice and mix it with rice, or to do conditioning. Here are the practices of steaming soybeans and cooking with steamed soybeans. Steamed soybeans are made as follows: Step 1 Wash dried soybeans first, and then soak them in twice as much water for one night. Step 2: Put the soaked soybeans into the pot, then put them into the electric pot, and pour 2 cups of water into the outer pot for steaming. If it is too hard, add water to the outer pot and continue steaming until the soybeans are cooked. Ingredients: appropriate amount of steamed soybeans, 3 pieces of Chinese cabbage seasoning: miso 1.5 teaspoon, vinegar 1 teaspoon, sugar 1 teaspoon, and appropriate amount of salt. Step 1 Blanch the cabbage.