Nutritional value of bean sprouts

The principle of bean sprouts is to make beans germinate through the yellowing treatment of not seeing the sun, soybeans, black beans, mung beans can be sprouts for the dish, life we eat the most is soybean sprouts and mung bean sprouts.

Soybean sprouts and mung bean sprouts have their own characteristics

Soybean sprouts are nutritious, tasty, and contain a lot of protein and vitamins. Its flavor is sweet, cool, into the spleen, large intestine meridian, with heat and dampness, swelling and paralysis, moist skin effect.

Mung bean sprouts sweet taste, cool nature, into the stomach, San Jiao meridian, can clear heat and detoxification, diuretic and dehumidification, its role is weaker than mung beans. It can be used for excessive drinking, dampness and heat stagnation, less food and body tiredness, urination and so on.

The protein, fat and carbohydrate content of soybean sprouts is higher than that of mung bean sprouts. The mung bean sprouts are more effective than soybean sprouts in clearing away heat and dampness, and also have a role in relieving alcohol.

Bean sprouts more conducive to digestion and absorption

In the process of sprouting, beans originally contain substances that are not easily absorbed by the body will be reduced, the content of protein, vitamins and trace elements will be increased, and more conducive to human digestion and absorption, and will not be consumed after the beans of the situation of bloating.

Bean sprouts

Bean sprouts and bamboo shoots, mushrooms and listed as a vegetarian "flavor of the three". Eating bean sprouts must be pinched off the roots and beans, so the Qing Dynasty was called "pinch vegetables".

In our country the table of the people, bean sprouts are the most common vegetables, or fried vegetables or soup, or juice or cold, a pot of spicy boiled fish also use it to pave the way.

Because of the crystal white, slender body, bean sprouts were praised by the Ming people as "ice muscle jade" "white dragon's beard", coupled with the shape of a handle like Ruyi, so it is also known as Ruyi vegetable.

Soybean sprouts edible methods

Soybean sprouts crunchy and fragrant, edible methods are quite a lot, fried, popping, stir-fried, mixing, making stuffing, making ingredients and so on can not be.

Beijing has a "grab fried shrimp" of the famous vegetarian food, "shrimp" that is, with the shape of the curved, crunchy texture of soybean sprouts ( pinch off the two parts of the head without ), dipped in batter under the frying pan slightly fried for a few moments, to be the surface of its crispy when the salvage, and then in the frying pan explosion gravy, add "vegetarian shrimp", and then the "shrimp", and then the "shrimp", and then the "shrimp". Then in the frying pan explosion gravy, into the "vegetarian shrimp", stir-fry a few times that is complete.

Mung bean sprouts blanched for consumption

Mung bean sprouts are crisp and tender, easy to digest, generally blanched and seasoned for consumption, but also alone or with other things to match the fried food. "Cooking pinch vegetables" almost every family will do, but to achieve the requirements of crisp and tender is not so easy. The fire is not enough, there will be raw astringent flavor, and a little longer, and will be soft, it is important to get it just right.