Malan's head was a bit bitter and its taste was not so good, so it was better to lick it before cooking. This would remove some of the bitterness of Malan's head and it would make Malan's head taste smooth and tender. Malan's head had to be drowned for a short time. After seeing Malan's head shrinking, he would have to pass the cold water immediately. The volume of boiling water must be sufficient for the first time. When the water is boiled, it should be put into the head of Malan again. After seeing the shrinking of the head of Malan, it is used to remove cold water to prevent the head of the head from being overheated. This will affect the taste and taste of the head of Malan. . The squeaky Malan head can be chilled or stir-fried, but you need to put more oil to make it tasty. The Malan head that can't be eaten for a while can also be wrung out of water and wrung out. It can be stored frozen in a fresh-keeping bag for at least 3 months without deterioration. Beans are mainly soybeans, broad beans, red beans, mung beans, soybeans, black beans, cowpeas, peas, sword beans, lentils, kidney beans, chickpeas, dal and so on. Types Of Beans,Types Of Green Beans,Bean Varieties,Types Of Red Beans XuChang Youjia Food Product Development Co., LTD , https://www.yjgrain.com
The main nutrients in beans include carbohydrates, protein and fat. Protein in beans is an important component of beans.
â‘ Protein: Soy protein in eight kinds of essential amino acids the human body needs with the United Nations food and agriculture organization (FAO) recommended are very reasonable compared to the ideal value of soy protein has good amino acid composition pattern, rich in glutamic acid, alanine and aspartate and contains high lysine, methionine and tryptophan (amino acid) sulfur content is low, However, some grains contain high content of sulfur amino acids and low content of lysine, so some grains can be appropriately combined with legumes, which can play a complementary role in protein, so as to improve the nutritional value of food .
â‘¡ Fat: soybean and black bean have higher fat content, while other beans, such as kidney bean, except soybean and black bean, have lower fat content, but their fatty acid composition pattern is better, mainly polyunsaturated fatty acid, mainly including linoleic acid, linolenic acid, etc.
â‘¢ Vitamins: beans contain vitamin A, vitamin B, vitamin C and vitamin E.
â‘£ Minerals: different beans contain different minerals, such as soybeans are rich in iron, kidney beans contain calcium, iron, potassium, magnesium.
⑤ Dietary fiber: beans contain dietary fiber, which is good for the body.
â‘¥ Pigment: soybean isoflavones are one of the flavonoids, mainly exist in leguminous plants, flavonoids is a kind of plant pigment. Soybean isoflavones are secondary metabolites formed during soybean growth. It can compensate for the lack of estrogen in women after age 30, improve skin moisture and elasticity, relieve menopausal symptoms and improve osteoporosis. The estrogen effect of soybean isoflavones affects hormone secretion, metabolic biological activity, protein synthesis and growth factor activity.