Everyone knows about vinegarLong beansWhat is " "？Vinegar long beansLong beansIt is a processed vegetable food that can be eaten directly, suitable for brewing and eating pickles, which are crisp, delicious and has a pleasant color, suitable for eating with meals, and the pickles are also rich in nutrients, containing a large amount of lactic acid bacteria, and regular consumption is beneficial to health.There are many ways to make " ", but how to make " " taste delicious?What is the method of making " "?People often say that eating pickles is harmful to the body, so does " " really have any benefits?Does everyone know the precautions for eating " "?

What is " "?

Nowadays, " " is readily available, both at home and in restaurants. " " can stimulate people's appetite, is a delicious pickle, but many people don't know what " " is. Here,Cooking networkEncyclopedia to tell everyone what " " is!

" " is a pickled bean.Beans contain rich and high-qualityprotein,fiber, carbohydrates and various vitamins and minerals, which can supplement the body's necessary nutrients.

Among them, B vitamins can maintain the normal secretion and peristalsis function of digestive glands and intestines, inhibit the activity of choline enzyme, help digestion and increase appetite.

" " ingredients are easy to buy, simple to make, natural and green, appetizing and good for eating. It can be eaten alone or as a delicious side dish.

" " is another name for " ", " ", " " and " ". They contain various vitamins and minerals.Tender pods have a fleshy and tender texture, which is delicious when stir-fried, or can be boiled and eaten cold or pickled.

To make " ", you should choose fresh, uniform in size and without insect bites.Ways to check the freshness of " ": use your hand to gently pinch the " ", if it is firm, it means it is fresh, if it feels very hollow, it means it is not fresh.

How to make delicious " "?

" " is also known as " ", which is a vegetable that is abundant in summer, and belongs to the " " family, which can form long pods. It is an annual vine plant. " " is a product that is produced by fermentation. " " has many ways to make, how to make delicious " "?Let's find the answer with the cooking network encyclopedia!

VinegarBeansStir-fry with meatminced garlic

Ingredients: " ", minced meat, salt, garlic, white wine, oil,Doubanjiangsauce,chicken powderdriedchili pepper.

Method:

1. Wash and cut the " " into small pieces.

2. Add a little oil and heat, then add " ", and dry the moisture.

3. Chop garlic and cut chili peppers into small pieces.

4. Heat oil, add a little Doubanjiang.

5. Add minced meat and stir-fry until the meat is no longer wet.

6. Add a little chicken powder and add salt according to the taste.

Vinegar long beansbeef

Ingredients: " ", beef, pickled peppers,white sugar.

Method:

1. Add a little salt and cornstarch to the minced meat, and marinate for a while.Cut " " and pickled peppers into small pieces.

2. If the " " is very salty, reduce the amount of salt. If the minced meat is very dry, add half or one egg and mix well.3. Heat oil in a wok, add minced meat and stir-fry, until the surface starts to turn white, and set aside.4. Continue to heat the oil, add " " and pickled peppers, and stir-fry until the fragrance of " " is released, then add about 2-3 tablespoons of white sugar, and mix in the minced beef.

5. There is no need to add salt, because the saltiness of " " is different. If you prefer a saltier taste, you can add a little soy sauce to adjust the flavor.

Vinegar long beans

NoodlesTips for eating " "Most families are three people. " " does not need to be pickled for a long time. It is better to eat it fresh. But when eating " ", there are some precautions.

By knowing the precautions for eating " ", you can effectively avoid it.

" " in the fermentation process will produce nitrite, which is a carcinogen.Homemade pickles have very few nitrites if the fermentation time and temperature are appropriate.People with excessive stomach acid can eat " ", which can not only relieve the symptoms but also neutralize stomach acid.People with high uric acid mainly because of kidney problems, should pay attention to diet, not " ".As for the effect of " " on the body's pH balance, there is no doubt that it is beneficial.Firstly, its alkaline properties help to balance the body's pH value. Because it is not heated, it will not destroy two important nutrients - vitamin C and vitamin P.Secondly, " " also provides vitamin A and vitamin B, and contains a lot of dietary fiber, which can lower cholesterol, lower blood pressure and blood sugar, and help with constipation.If you prefer a saltier taste, you can add more salt to the " ".Don't worry about " " being too salty. The salt has been dissolved in water;And adding more salt can effectively prevent " " from being too sour.Precautions for eating " "

Now most families have three people, so " " does not need to be pickled for a long time, and it is better to eat it fresh. But when eating " ", there are some precautions.

By knowing the precautions for eating " ", you can effectively avoid it.

Because " " produces nitrite in the fermentation process, which is a carcinogen.

The amount of nitrite in homemade pickles is very small if the fermentation time and temperature are appropriate.To reduce the generation of nitrite, you can add ingredients such as green onions, ginger, garlic, vinegar and chili sauce to " ".

The organic sulfur compounds in green onions and garlic and the reducing substances in lemon juice can block the formation of nitrite into carcinogenic substances.

Secondly, you can also add a little vinegar to " ".

Because the acidic environment can inhibit the generation of nitrite. Studies have shown that adding 0.6% vinegar to " " water can reduce the generation of nitrite by two times.

When eating " ", you should check the quality of " ".Good quality " " should be clean and hygienic, with the original color and aroma of fresh vegetables, and the texture should be crisp, delicious and slightly sweet and sour.If the color is dark, the texture is soft, the aroma is gone, and the taste is too salty or too sour, it means it is not good.When eating homemade " ", you should pay attention to the fermentation time and amount, and do not put leftover " " back into the jar, because it will pollute the " " in the jar.

Ingredients: fresh long beans, a small bottle of wild ginger,barley wine, salt, rock sugar,pepper,six-spice powder,,star anise,fragrant leaves, cinnamon, water.

Instructions:

1. Prepare the long beans, wash them, and dry them.

2. Wash the jar, invert it, and drain the water.

3. Add salt, pepper, star anise, fragrant leaves, and cinnamon to the water, boil over high heat, and then cool completely before using.

4. Put the dried long beans into the jar.

5. Add the fresh wild ginger, ginger, and rock sugar in turn.

6. Pour in the cooledbrine..

7. Add high-alcohol barley wine.

8. Cover the jar, pour in water along the rim, and place the pickle jar in a cool, dark place. After one week, it can be eaten.

Tips:

1. The pickle jar must be thoroughly cleaned and dried.

2. All containers and materials must be free of any oil, including chopsticks for scooping food, otherwise it is easy for mold to grow.

3. The amount of salt can be adjusted based on the taste of the brine.

4. Choose tender and firm long beans, not those with obvious seeds, otherwise the pickled long beans will be too sour.

5. Pay attention during the process and add water to the jar as needed, and keep the water in the jar clean.

6. Using bottled wild ginger and brine can speed up the fermentation process, which is similar to the effect of old brine, or you can omit it, but the fermentation will be slower.

Benefits of sour long beans

Sour long beans are made by natural fermentation of long beans. Although some additives are added, the alkaline nature of the long beans has not been changed.Therefore, eating sour long beans regularly will not have any side effects. So, what are the benefits of eating sour long beans?The "Cooking Recipes" encyclopedia will introduce the benefits of sour long beans!

Some people worry that the fermentation of pickles will produce harmful nitrite, which is not the case.Homemade pickles have the original taste and flavor, as long as the fermentation time is appropriate, the amount of nitrite produced is very small.

People with excessive stomach acid can eat pickles regularly, which can not only relieve the symptoms, but also help neutralize stomach acid and relieve discomfort.People with high uric acid levels should pay attention to their diet and avoid "eating seafood and drinking beer". The increase in uric acid has nothing to do with eating pickles.Regarding the regulation of acidity and alkalinity, eating pickles regularly has no doubt.

First, its alkaline nature helps to balance the pH of the body. Because it does not require heating, it will not destroy two important nutrients—Vitamin C and Vitamin P.In addition, pickles can also provide Vitamin A and Vitamin B, and contain a large amount of dietary fiber, which can lowercholesterol, lower blood pressure, and lower blood sugar, and relieve constipation.Regarding the amount of salt, you can add a little more based on your experience.

Don't worry that the pickles will be too salty, the salt has already been dissolved in the water;And by adding more salt, you can effectively prevent the pickles from becoming too sour.Notes on sour long beans

Most families have three people, so you don't need to make too much sour long beans at a time. You can eat and drink them regularly, and you can always eat fresh ones. However, when eating sour long beans, there are also many precautions. Have you known the precautions for eating sour long beans?

After knowing the precautions for eating sour long beans, you can avoid them effectively!Because the fermentation of sour long beans produces nitrite, which is a recognized carcinogen;

And the content of nitrite is closely related to the concentration of salt, temperature, and fermentation time, so homemade or small workshops or pickle manufacturers with no strict safety testing are more likely to have high nitrite content, so it is not recommended to eat too much sour long beans.The following methods can reduce the production of nitrite: add onion, ginger, garlic,

vinegar,lemon juice,pepper,to reduce the content of nitrite.The organic sulfur compounds in garlic juice and the Vitamin C and other reducing agents in lemon juice can block the formation of nitrite-induced carcinogens.In addition, when making sour long beans, you can also add a small amount of vinegar.Because the acidic environment can inhibit the formation of nitrite, research shows that adding 0.6% vinegar to the sour long bean water can reduce the production of nitrite by more than twice.Before eating sour long beans, it is important to identify the quality of the sour long bean product. The qualified sour long bean product should be clean and hygienic, and have the original color and aroma of fresh vegetables. The texture should be firm and crisp, with a moderate amount of salt and a slight sweetness and freshness. It should also maintain the original flavor of the raw material.

Any sour long beans that are dark in color, have a soft texture, lack aroma, are too salty, too sour, or too bitter are not qualified.When eating homemade sour long beans, you should pay attention to the fermentation time and the amount of consumption. After eating, do not put the uneaten sour long beans back into the jar, which will contaminate the sour long beans in the jar.

Before consuming sour long beans, it is important to check the quality of the finished sour long beans. Qualified sour long beans should be clean and hygienic, with the original color, fragrance, tender texture, crispness, moderate sourness, slight sweetness and freshness, and still retain the original flavor of the ingredients.

Any sour long beans with dark color, soft texture, lack of fragrance, excessive saltiness, sourness, or bitterness are considered unqualified.When home-making sour long beans, pay attention to the fermentation time and quantity. After taking out sour long beans that have not been consumed, do not put them back into the jar to prevent contamination of the sour long beans in the jar.