How to make black bean vinegar, how to make black bean vinegar

, snail 123

Concern. The effect of vinegar soaked black beans will not be detailed here, the reason why I make vinegar soaked black beans is for beauty and beauty. Here are two ways to soak black beans in vinegar! One of them is the soaking method of raw black beans, and the other is cooked black beans!

Tool raw materials: 500 grams of black beans, a bottle of rice vinegar.

Method: Read step by step.

First, wash 500 grams of black beans with water;

Divide the cleaned black beans into two equal portions;

Pour one portion into the wok and prepare for dry stir-frying, and put the other portion in a colander to control the moisture and set aside;

Turn on medium heat and keep stir-frying the black beans in the wok until the black beans are basically fried;

Stir-fry over low heat until medium cooked, turn off the heat;

Prepare two clean glass bottles, and put cooked black beans and raw black beans into two glass bottles;

Pour an appropriate amount of rice vinegar into two glass bottles, and the rice vinegar will be slightly overflowing over the black beans;

Then seal and store in a cool place, or store in the refrigerator. Raw black beans can be eaten after a week, and cooked black beans can be eaten the next day!

The practice of soaking black beans in vinegar.

A hodgepodge of recipes.

Ingredients: 270g of black beans, 1 bottle of Shanxi aged vinegar (420ml), 2 glass bottles.

1. Rinse the surface dust of the black beans slightly, filter out the excess water and pour it into the wok immediately, turn to low heat after the surface water is dry, keep turning until it is cooked (about 12 minutes), cool and set aside. Black beans should not be soaked in water for too long before frying, if the black beans also absorb too much water, then it will be more time-consuming to fry dry.

2. Put the cooled black beans into a glass bottle, pour in the aged vinegar until full, absorb the black beans and then add the aged vinegar until the black beans are not over (if you are using a large glass bottle, then add the aged vinegar at one time), cover the lid and soak for 7 days before eating. *According to the recipe amount, use 2 glass bottles of 430 grams of Rufeng Binghua sour plum sauce to fill 2 bottles.

3. The soaked black beans are stored at room temperature in a cool place, it is recommended that the maximum is not more than 3 months, the vinegar of the soaked beans can be drunk at the same time, and the rest is not recommended to be soaked repeatedly.

Black bean vinegar first wash the black beans you bought with water, control the water and fry them in a pot, then put them in a glass bottle, add edible vinegar to submerge the black beans, seal the bottle, and you can eat it after a while. It can also be combined with other beans and boiled into porridge in a pot. Grinding into soy milk is also one of the methods, and it is important to note that the raw beans must be cooked before drinking.

Preparation of soaking vinegar.

1. Wash the black beans you bought with water, gently scrub them by hand, and then put the black beans aside to dry them to dry the excess moisture.

2. Put the pan**, and then put the dried black beans inside, slowly fry them over medium heat, until the skin of the black beans cracks, then you can turn to low heat and fry them, and then turn off the pot and take out the beans to cool down.

3. Prepare a glass container, put the beans in it, then put the fried beans into the glass bottle, and then add the vinegar. Make the vinegar just enough to submerge the black beans, then seal the glass bottle, and then put it in a room temperature environment, or put it in the refrigerator to refrigerate, and wait for 7 days to make it, and add condiments according to your taste.

1.Wash the black beans and pick out the clutter.

2.Stir-fry in the pot, stir-fry over low heat, and keep stir-frying the spatula until the beans have a burst sound, stop the fire and let it cool.

3.Find a glass bottle and soak the fried black beans with soy sauce, vinegar and sugar, and you can eat them in two days!

Ingredients: 100 grams of black beans, appropriate amount of vinegar, appropriate amount of garlic.

Steps: 1. Clean the black beans, drain and set aside.

2. Put the black beans into a frying pan, fry the moisture of the dried black beans over medium heat 3, turn to low heat and fry until the skin of the black beans cracks, turn off the heat and let it cool.

4. Take a clean container without oil and water, put in the cooled black beans, and pour in the freshly opened balsamic vinegar; The amount of vinegar is based on completely submerged black beans, and you can decide how much garlic you want to put on the surface.

5. Seal the container and store it in a cool place or refrigerator for 7 before eating.

You can wash the black beans and soak them in vinegar, there is nothing special to do.

The steps to make vinegared black beans are as follows:Ingredients: 100g of black beans, 150g of aged vinegar, appropriate amount of honey, etc.

1. Rinse with water and drain the water.

2. Stir-fry over medium-low heat until the black beans crack and the bean flavor comes out.

3. Put the aged peel vinegar into the mold wax into the container, and the black beans are not slippery.

4. Cover the lid and seal it in a cool place and store it for a week.

5. Add some honey before eating.

Tools Ingredients: 200 grams of black beans, 1 cup of aged vinegar, 1 tablespoon of honey.

1. Pick the bad beans from the black beans.

2. Clean the black beans and throw away the black beans floating on the water.

3. Put the black beans in the pot.

4. Stir-fry slowly over low heat.

5. Until the skin of the black beans is cracked and there is a bean flavor.

6. Put the fried black beans in a bowl and let cool.

7. Put the cooled black beans in a glass.

8. Add the aged vinegar.

9. Cover with plastic wrap and put in the refrigerator for two days.

10. Take out the soaked black beans and mix them with honey, continue to refrigerate them for a day, and then you can eat them.

Vinegar-soaked black beans are a simple and delicious home-cooked dish, which has the effects of clearing heat and detoxifying, tonifying the kidney and strengthening yang. Here's how to make it:

Ingredients: black beans, white vinegar, rock sugar, water.

Wash the black beans and cook them in a pot until soft.

Mix with white vinegar, rock sugar and water to make a vinaigrette.

Pour the boiled black beans into the vinegar sauce and stir well.

Refrigerate and serve.

The sweetness and acidity of the vinegar sauce can be adjusted according to personal taste. Vinegar-soaked black beans have a sweet and sour taste and can be eaten as a snack or side dish.

1.Prepare the ingredients: fresh black beans, sugar, vinegar, water.

2.Soak the black beans in clean water, gently scrub them with your hands, and drain them.

3.Put the drained black beans in a container, add the appropriate amount of sugar and water, and stir well.

4.Put the well-stirred black beans into a bowl, add an appropriate amount of vinegar, stir well, cover with a lid, and put in the refrigerator for at least 6 hours before serving.

The right way to soak vinegar with black beans

The main purpose of soaking black beans in vinegar is to allow people to better absorb the anthocyanins in black beans, because the anthocyanins in black beans are water-soluble and easier to be absorbed by the human body. Let's follow the footsteps to learn about the correct way to make black bean vinegar.

First, the effect of black bean vinegar

Vinegar soaked black beans is a home-cooked dish made with black beans and vinegar. Black beans are nutritious, rich in protein, vitamins and minerals, and have the effects of invigorating blood, dispelling water, dispelling wind and detoxifying. Sun Simiao said:

Black beans eat less to awaken the spleen, eat more to damage the spleen" ancient doctors have given a definitive conclusion on strengthening the spleen, and modern research has also confirmed that black beans have the effects of lowering lipids, brightening the eyes, removing black hair, and maintaining beauty. Traditional Chinese medicine believes that "black beans are the valley of the kidneys" black belongs to water, and water goes to the kidneys, so people with kidney deficiency can eat black beans to replenish the kidney and diuretic, and at the same time can regulate the middle and lower qi, remove heat and dispel wind, and can also effectively alleviate backache, frequent urination, abnormal vaginal discharge in women and cold lower abdomen.

Second, precautions for consuming black bean vinegar

1. You can eat a little black beans in vinegar occasionally, three or five can be, don't eat them often.

2. Less whitehead and lean genetics determine that malnutrition is one of the causes of inducing or aggravating, and most children with less whiteheads have the problem of picky eating and partial eating, so we should pay attention to the rich variety of diets in the diet, and not picky eaters.

3. High blood lipids and strong oil secretion are also one of the reasons for less whiteheads, so it is necessary to increase the proportion of vegetables and fruits on the basis of the second suggestion, and drink less water more times to reduce blood lipids and sebum.

Third, the practice of black bean vinegar

Prepare raw materials: half a pound of black beans. One and a half pounds of yellow rice vinegar or 750ml(The vinegar must be made from pure grains).

1. Stir-fry the black beans over medium heat, or add enough water to cook over medium heat until the skin bursts (important).

2. Ceasefire. After the black beans are cooled, take out the black beans, put them in a glass bottle, pour in yellow rice vinegar, and soak them all in, 3, seal the glass bottle cap, and store it in the refrigerator or in a cool place, 4, and it can be eaten when the black beans swell, generally for two days between the sedan chairs, if you find that most of the vinegar is absorbed halfway, you can add vinegar until it is fully absorbed.

Eating vinegar soaked black beans and vinegar soaked ginger is beneficial to the human body, and has obvious effects on improving immunity and prolonging life. However, experts suggest that if a person's stomach is not good, there is a certain amount of vinegar to soak black beans.

The method of soaking black beans in vinegar is actually very simple.

Wash the black beans and fry them in a dry pot, fry until the beans crack and bloom, keep turning over low heat, fry them and let them cool, put them in a sealed bottle that has been sterilized without water and oil, pour in an appropriate amount of balsamic vinegar, slightly cover the black beans, cover the lid and seal it for a week.

The effects of vinegar soaked black beans are as follows:

1. Improve eyesight: vinegar soaked black beans are rich in antioxidant anthocyanins, as well as vitamin A, which is beneficial to the eyes, and vinegar can help the nutrients in black beans decompose and improve the effect of nutrient intake, so regular vinegar soaked black beans can improve eyesight;

2. Improve the three highs: vinegar-soaked black beans are rich in linoleic acid, linolenic acid, isoflavones and other bioactive substances, with high nutritional value, which helps to reduce blood lipids, cholesterol, blood sugar, and slow down the growth of smooth muscle cells in the body, so as to prevent the gradual increase of plaque in arterial blood vessels and play a role in preventing the occurrence of coronary heart disease;

3. Beauty and beauty: vinegar soaked black beans are rich in amino acids, calcium, vitamin B group, lactic acid, sugar, glycerin, aldehyde compounds and salts, these ingredients are useful for **, if you insist on eating vinegar soaked black beans in moderation, it can play a role in preventing pigmentation, delaying aging, and making the skin moisturized and white.