Hello fellow veterans, I believe many people do not know much about vinegar-soaked beans, so today I will share with you about vinegar-soaked beans and vinegar-soaked soybeans. I hope that the knowledge about the correct methods and ways of eating can help everyone and solve some of your confusions. Let’s take a look below!
Contents of this article
- How to soak green beans in vinegar
- The correct way to make and eat vinegar-soaked soybeans
- How to make vinegar-soaked dragon beans >
- What is the best vinegar to soak beans
- How to soak black beans in vinegar
- What is the best way to soak beans in vinegar
1. How to soak green beans in vinegar
1. Accessories: 3 dried chili peppers, 10 grams of chili sauce, and 2 tablespoons of salad oil
2. 1 tablespoon light soy sauce, 1 tablespoon vinegar, a little sugar, 1 teaspoon sesame oil
3. Green beans are a dish that my family often eats recently. Even though the beans are small, they have great effects. Green beans are rich in unsaturated fatty acids and soybean lecithin, which can maintain blood vessel elasticity, strengthen the brain and improve intelligence. More importantly, it can prevent the formation of fatty liver. In addition, green beans are rich in a variety of antioxidant ingredients, which can delay the aging of the body and have anti-inflammatory and spectrum antibacterial effects
4. Today’s cold salad The way to eat it is not only easy to make, but also very suitable for the increasingly hot weather. One thing to note is that cooked green beans usually have a bit of astringent taste, so if they are used as salad dressing, the chili oil must not be omitted. It is best to add a few drops of sesame oil to make the aroma more perfect
5. Cook the green beans, take out the cold water, drain and set aside
6. Remove from the pot and add Heat an appropriate amount of oil until it is 90% hot, turn off the heat, add chopped dried chili peppers and chili sauce, and squeeze out the fragrance
7. The green beans are cooked , don’t cook it for too long, it will lose its tough texture and lack of chewiness
8. Heat the oil, turn off the heat, and then add the peppers. If you put them in too early, the peppers will fry easily
9. It is best not to omit the chili oil. If you can\’t eat spicy food, you can reduce the amount of chili pepper appropriately
10. When the weather is hot, the mixed beans will have the best effect after being refrigerated. Better
2. The correct way to make and eat soybeans soaked in vinegar
The correct way to soak soybeans in vinegar is to first wash the soybeans and soak them in water, add an appropriate amount of vinegar, soak for 6-8 hours, then take out the soybeans and drain them. It can be eaten directly or added to salad dishes. This practice can make the soybeans easier to digest and increase their nutritional value.
3. How to soak dragon beans in vinegar
1. Wash Place the dried dragon beans into a wok over medium heat and stir-fry.
2. After five minutes, you can smell a bean aroma and hear a snapping sound. This is the dragon bean being popped and the skin is ready to be cooked. After it pops, turn to low heat and sauté for another five minutes.
4. Put the cooled dragon beans into a container with a lid, and pour in enough vinegar to cover the beans.
5. After the dragon beans have absorbed all the vinegar, you can serve them on a plate. Add honey, mix well and serve.
4. What vinegar is best for soaking beans
Just put Boil the beans in boiling water, remove them and add balsamic vinegar, oyster sauce, pepper, soy sauce, salt and coriander.
5. Soak in vinegar How to make black beans
1. Cooked soaking has the advantage of fast but poor effect and the loss of more active ingredients. Requires refrigeration storage.
2. Raw soaking has the advantages of good effect, but it takes time to effectively retain nutrients. Can be stored without refrigerator.
100 grams of black beans, 300 ml of brown rice vinegar Method: Combine the black beansPlace in a pan and cook the black beans over medium heat until the skin pops, then simmer over low heat for about 10 minutes. Put the cooked black beans into a tight-fitting bottle and add brown rice vinegar. The proportion of the two is about 1/3 and 2/3. After cooling, seal the bottle cap and wait until the black beans absorb the vinegar and swell before eating. Over time, a film will grow on the vinegar. You can throw away the film. If the vinegar becomes cloudy, replace it with vinegar. Store in a cool place or in the refrigerator for 10 days before eating.
1. Put the washed and dried black beans into a wok and stir-fry over medium heat [1].
2. After five minutes, you can smell a bean aroma and hear a popping sound. This is the black beans popping their skins, and the skins are ready to pop. After boiling, turn to low heat and fry for another five minutes [1].
3. Put it in a container and let it cool in a ventilated place[1].
4. Put the cooled black beans into a container with a lid, and pour in enough vinegar to cover the beans[1]. (Any vinegar can be used, I used mature vinegar.)
5. After the black beans have absorbed all the vinegar, you can serve it on a plate. Add honey, mix well and serve [1].
You don’t need to eat more at one time, just two or three pills, but it is effective if you insist on taking them
6. Which vinegar is best for soaking beans
1. It is best to use mature vinegar to soak black beans in vinegar. Because the acetic acid has a mellow and soft taste, it is irritating to the gastrointestinal tract, has a sweet taste, and is rich in nutrients.
2. Ingredients for soaking black beans in vinegar: 200 grams of black beans. Accessories: appropriate amount of aged vinegar and appropriate amount of garlic.
3. Wash the black beans, drain them and set aside.
4. Put the dried black beans into a pan and fry them over medium-low heat to dry out the water. It will take about five minutes until you can smell the aroma and hear the popping sound, and then fry the black beans for about five minutes. Turn off the heat and wait to cool.
5. Take a clean container without oil and water, put in the cooled black beans, and pour in the freshly opened bottle of balsamic vinegar; the amount of vinegar should be enough to completely submerge it. Black beans shall prevail, the amount can be decided according to your own preference, and add garlic on the surface.
6. Seal the container and store it in a cool place or in the refrigerator for 7 days before eating.
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