Pickled beansSoybeansA local dish from Hongan, closely linked to the red history of Hongan, and imbued with legends and red symbolism.During the Great Revolution, to commemorate a martyr who helped the Red Army but was later killed, pickled soybeans became a tradition in Hongan, used as an accompaniment to various dishes.PorridgeA dish with both spicy and crunchy flavors, and it tastes better and better with each bite. Made with salt soybeans and locally grownJaponica ricePorridge, a truly delicious dish. Li Shenneng, who once served as the Director of the National People's Congress, especially loved this dish.

Complete recipe for pickled soybeans

Making pickled soybeans is actually very simple, and making regular soybeans is no different. Besides being eaten raw or pickled, we can also use it to cook soup, make porridge, and Northern people often use it to make stickycakesand bean paste fillings;In the south, it is often used for cooking, which can be stir-fried, eaten raw, or added togreen peppersand other auxiliary materials to stir-fry or as condiments for various soups and noodle dishes.Soybeans can also be dried, and in the north, they are often used as dried vegetables. They can be stir-fried with meat or cooked alone to makesour and spicy soup.

Ingredients for making dried and spicy soybeans: main ingredients: 400g tender soybeans, ricegrainshalf a package (40g), 1 tablespoon of Shaowine, 2 tablespoons of soy sauce, salt,MSG, and appropriate amount of oil.Features of dried and spicy soybeans: green and crisp, with a fresh and salty taste. When cooked in a pot, it should not be cooked for too long or too dry.How to make dried and spicy soybeans: 1. Wash and cut the soybeans into pieces about 3 cm long.2. Heat up a wok over high heat, add oil and heat it to about 70% hot, then add the soybeans and stir-fry until they turn dark green, then remove them and set aside.

3. Add a little oil to the wok, then add soy sauce and stir-fry the soybeans until they are fragrant, then add salt, sprouts, and stir-fry until the fragrance is released. Then add Shao wine, oil, and MSG to mix well. 

, ingredients: soybeans, 

ginger 

Seasonings:fine saltvinegarsesame oil, MSG,chilioil, soy sauce,sugarChiliHow to make Sichuan style cold soybeans:1. Wash and root the soybeans, then cut them into pieces about 3 cm long.Wash and chop ginger into ginger slices.2. Boil water in a pot, then add the soybeans and cook for 5-8 minutes, then drain.

3. Put the soybeans in a plate, add ginger, then add soy sauce, vinegar, sugar, fine salt, MSG, sesame oil,chili oil

in appropriate amounts, and stir well.Features: low fat, rich in fiber, beneficial for lowering

bloodpressure.How to make delicious pickled soybeansFirst, we need a fermentation jar or a glass container that can seal, clean it, and make sure the fermentation jar is dry.Then, tear off the old skin of the fresh soybeans and wash them, and dry the surface.Next, prepare a large clean basin, put the soybeans in the basin, and then add salt (if you can buy dedicated pickling salt, that's even better). Then add 500g of soybeans to 250g of salt, and rub the soybeans until they turn a vibrant green.

Put the vibrant green soybeans and salt into the fermentation jar, and then pour in cold water or mineral water until the soybeans are submerged.

It takes about a week, but it won't be too sour, because the first batch of salt is usually very high. You can continue to ferment.At the same time, you can also add chili,cucumber

Place the whole, fresh long beans (along with salt) into a pickling jar, then pour in cold water or mineral water, ensuring the long beans are fully submerged;radishand other vegetables together.Actually, we can also make it simple. First, boil some water, and wait for the water to cool, then put it in a container (some friends may prefer to use a glass jar, so that you can see inside when you don't have time). Just make sure the water is warm.Then put the washed soybeans in, and add the seasonings according to your taste. I usually addstar anisegarlic (with fragrance), and a few red chili peppers and some cabbage leaves, along with salt, vinegar, and sugar according to your taste. Make sure the water can cover the soybeans, and then seal it.

Generally, it can be eaten after 3/4 days. If you want to make it more sour, you can continue to ferment.Nutritional value of pickled soybeansNow, in winter, friends, let's try to make a batch of pickled soybeans to supplement our nutrition.Soybeans are rich in vitamins B, C and plantprotein, which can make people feel calm and calm, and help digestion, eliminate indigestion.

It can prevent acute gastroenteritis, vomiting, diarrhea.

It has the effects of clearing the heat, nourishing qi and stomach, and nourishing the five internal organs.The effects of soybeans are very abundant. Besides being very suitable for people with diabetes, it is also suitable for everyone.Soybeans contain lipin which promotes the secretion of insulin and participates in sugar metabolism, which is a good food for diabetics.The nutritional value of pickled soybeansSoybeans can satisfy hunger, and it also has good effects of nourishing qi, supplementing stomach and kidney, nourishing five internal organs, and nourishing essence, stopping thirst, vomiting and diarrhea, detoxifying.It is effective for treating vomiting, diarrhea, urinary frequency, etc.Dried

beansare rich in plant fiber, and have the effect of promoting bowel movement.

It refers to the seeds or pods of the bean family, such as rice beans, waist beans, long beans, pea beans, and bean pods.It is cultivated in most regions of China.In autumn, harvest mature pods, remove the pods, collect seeds for future use;

Or harvest immature tender pods in summer and autumn for fresh use.

Soybean leaves have the effect of clearing heat and detoxifying.Soybean cold dressing can strengthen the stomach and kidneys, is rich in easy-to-digest and absorb protein, and also contains various vitamins and minerals. The lipin can promote the secretion of insulin, which is a good food for diabetics.However, when eating soybean cold dressing, friends should first cook the soybeans thoroughly, because the soybeans contain two substances that are harmful to the human body: solanine and protein.Eating raw soybeans or un-fried soybeans can cause poisoning.When people eat raw soybeans, the toxins have a strong irritating effect on the gastrointestinal tract, causing mild symptoms such as abdominal discomfort, and severe symptoms such as vomiting, diarrhea, etc. Especially for children.

Therefore, it is necessary to cook thoroughly or heat it in a pot for at least 10 minutes.In addition, it is also suitable for people with poor digestion, indigestion, abdominal bloating, thirst, frequent urination, women's weakness, kidney deficiency and uremia, and elderly people.In addition, after cooking and adding appropriate seasonings, it is very suitable for people with poor digestion.Although pickled soybeans are very nutritious and have many functions, don't eat too much, otherwise the effect will be counterproductive.Or harvest the immature green pods and use them fresh during the summer and autumn.Long bean leaves have a cooling and detoxifying effect.Cold-dressed long beans promote digestion and strengthen the kidneys. They contain easily digestible protein and a variety of vitamins and trace elements, as well as phospholipids that promote insulin secretion, making them an ideal food for diabetics.

However, when preparing cold-dressed long beans, it's important to first cook the fresh long beans thoroughly, as raw long beans contain two substances that are harmful to the human body: hemolysins and toxins.Eating raw or uncooked long beans can lead to poisoning.After eating raw long beans, their toxins have a strong stimulating effect on the digestive system. Those with mild symptoms may experience abdominal discomfort, while those with severe symptoms may experience vomiting, diarrhea, and other poisoning symptoms, especially in children.Therefore, it is essential to thoroughly cook or fry the long beans, or to heat them rapidly for at least 10 minutes, to ensure that the long beans are fully cooked, and the harmful substances will be broken down into harmless substances.

Suitable population for pickling long beans

Long beans contain phospholipids that promote insulin secretion, which can participate in sugar metabolism, making them an ideal food for diabetic patients.People with weak spleen and stomach, poor digestion, food stagnation, thirst, frequent urination, vaginal bleeding, kidney deficiency, kidney failure, foot-tuberculosis, uremia, and the elderly are also suitable for consumption.In addition, cooked long beans can be mixed with a moderate amount of seasonings, making them particularly suitable for people with poor digestion, and the therapeutic effect is significant.

Although long beans are very nutritious, they should not be eaten in excess, as this can have adverse effects, especially on patients with food stagnation and constipation.In addition, it is not advisable to cook long beans with rice and eat them in large quantities at once, as this can cause gas and bloating.

That is, long beans are very suitable for diabetics to eat, so if there are diabetic patients around you, you can recommend this food to them. Diabetic patients can eat a limited number of foods, and they also need to be careful about their diet. There are many different ways to cook long beans, so they are very suitable.However, even if long beans have excellent nutrition and effects, it is important not to eat them in excess, as this may have the opposite effect.