The method of preventing kidney bean poisoning is very simple, as long as it is cooked and stewed thoroughly, the toxin can be destroyed. If boiled and cold, it is necessary to make the green beans lose their original green, stiff and beany smell.

There are three points to pay attention to when frying green beans. First, the amount of each pot should not exceed half of the pot; Second, stir-fry with oil, add appropriate amount of water, cover the pot, and simmer at 100℃ for more than 0 minutes. The third is to turn it with a shovel to make it evenly heated.

In addition, when buying, you should choose tender green beans, and it is best not to buy or eat old green beans. Before cooking, it is best to remove the tips and pods at both ends of the green beans and soak them in water for 15 minutes.

Extended data

Green beans are most likely to cause poisoning because they contain natural toxins such as saponin and hemagglutinin. Saponin exists in pods, which has strong irritation to human digestive tract mucosa and can cause gastrointestinal symptoms; Hemagglutinin exists in soybean grains and has the function of coagulation.

Intake of undercooked green beans, the incubation period of poisoning is tens of minutes, generally less than 5 hours, mainly for gastroenteritis symptoms, such as nausea, vomiting, abdominal pain and diarrhea. Vomiting ranges from a few times to dozens of times. In addition, dizziness, headache, chest tightness, cold sweat and palpitation, and a burning sensation in the stomach usually last for several hours or 1~2 days.

People's Network-How to prevent kidney bean poisoning? Cooked and braised thoroughly, don't buy old ones.