Read: vinegar soaked black beans have a lot of efficacy and function, so what is the correct practice of vinegar soaked black beans? What is the best vinegar for black beans? Vinegar soaked black beans with rice vinegar or aged vinegar? The best way to use vinegar to soak black beans is to use white vinegar or black vinegar?
What is the best vinegar for soaking black beans in vinegarVinegar should be brewed with pure grain health vinegar (according to the different production methods, vinegar can be divided into brewing vinegar and prepared vinegar. Preparation of vinegar is to edible ice sour vinegar, add water, acidifier, seasoning, aroma, food coloring and blended, only has a certain function of seasoning. And brewing vinegar is to grain as raw material, through the microbial fermentation brewing and become, its nutritional value and aroma and flavor far more than the preparation of vinegar, with flavoring, health care, medicinal, medical and other functions).
Vinegar soaked black beans with rice vinegar or aged vinegarVinegar soaked black beans is best to use rice vinegar, white vinegar in addition to acetic acid basically does not contain other nutrients, and rice vinegar is a grain fermentation processed, which contains a variety of nutrients, there is a certain benefit to the body, if they are all rice vinegar, white and black is all right.
The correct way to soak black beans in vinegarThe way to soak black beans in vinegar is very simple; first, prepare a pan and put black beans. But do not put oil, stir fry with medium heat for about 5 minutes, and so the black bean skin burst open, change to low heat, stir fry for another 5 minutes, do not stir fry, will be fried black beans cool 15 minutes, into a clean container with a lid. Then add the vinegar, soak for about two hours, the vinegar is absorbed by the black beans, you can eat.
The amount of black beans and vinegar should be based on the size of the bottle used to contain the vinegar beans to decide, not necessarily 1 pound of beans a bottle of vinegar, that is, pay attention to the vinegar to be no more than the black beans, leaving one-third of the space in the bottle, the lid sealing a little bit better, the black beans bloated soak less than vinegar, to add some more vinegar.
The main purpose of using vinegar to soak black beans is for people to better absorb the anthocyanins in black beans, some studies have shown that black beans in the PH value of less than 7 in the environment of the antioxidant anti-free radicals ability is the best, the anthocyanins are also more easily absorbed by the body.
Functions: black beans in vinegar can help inhibit vision loss in addition to the treatment of chronic fatigue, shoulder pain, high blood pressure, high cholesterol is also very effective.
Black beans in vinegar can be eaten on the day they are made, and can be stored in the refrigerator for six months. If you do not like the sour flavor of vinegar, you can add appropriate honey.