Can soybean sprouts be eaten without cooking How long does it take for soybean sprouts to be cooked

Soybean sprouts can be eaten without cooking. It doesn't hurt.

How to eat soybean sprouts is better.

1. When growing soybean sprouts, pay attention to the bean sprouts not to grow too long.

2. Do not add alkali to cooking soybean sprouts, and add a small amount of vinegar to keep vitamin B from decreasing.

3. The cooking process should be fast, or fry quickly with oil, or take out the seasoning immediately after soaking it with boiling water.

4. When heating bean sprouts, you must pay attention to the time, and you can mature them eight. Unripe bean sprouts often have a bit of astringency, and adding vinegar can remove the astringency and keep the sprouts crisp and tender.

Soybean sprouts contain saponin and hemagglutinin, they have a certain toxicity, this toxicity will only disappear after high heat, if you eat half-cooked soybean sprouts, the human body may be poisoned, so friends who like to eat half-cooked soybean sprouts must pay attention, otherwise it is always themselves who suffer.

Undercooked soybean sprouts may cause food poisoning. The saponin and blood cell coagulin in soybean sprouts are toxic substances, after high heat can make their toxicity gradually disappear, if the soybean sprouts are not ripe, these two substances will make the human body poisoned, the characteristics of poisoning are mainly manifested as nausea, vomiting, dizziness, diarrhea, severe cases will appear numbness of limbs, sweating and other symptoms.

Pay attention to eating soybean sprouts:

1.Uncooked soybean sprouts cannot be eaten, and eating them is not good for the body.

2.Soybean sprouts are cold, and eating too much is easy to hurt the spleen and stomach, so you can't eat more, and people with spleen and stomach deficiency and chronic diarrhea are even more unsuitable for eating.

3.Do not eat soybean sprouts with pork liver, eating them may cause symptoms such as nausea and diarrhea, and do not eat them with cucumbers and alkaline foods, as eating them will lead to the loss of vitamins.

1. Soybean sprouts can be eaten if they are not cooked. Unripe bean sprouts often have a bit of astringency, which can be removed by adding vinegar and can also keep the bean sprouts crisp and tender.

2. Basic introduction.

Soybean sprouts are a nutritious and delicious vegetable that contains protein, fat, sugar, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C and other nutrients.

3. Nutritional value.

1) Soybean sprouts have the effects of clearing heat and brightening eyes, replenishing qi and nourishing blood, preventing gum bleeding, cardiovascular hardening and low cholesterol.

2) Spring is the season of vitamin B2 deficiency, and eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency.

3) The vitamin E contained in bean sprouts can protect ** and capillaries, prevent arteriosclerosis, and prevent and treat hypertension in the elderly.

4) Soybean sprouts contain vitamin C, which is a beauty food, and eating soybean sprouts can nourish the hair, keep the hair black and shiny, and have a good lightening effect on facial freckles.

5) Eating soybean sprouts is good for the growth and development of adolescents and the prevention of anemia.

6) Eating soybean sprouts often has brain-strengthening, anti-fatigue and anti-cancer effects.

7) During the germination process of soybeans, the flatulent substances in soybeans are decomposed, which is conducive to the absorption of some nutrients by the human body.

In fact, there are many dishes that can be eaten cold, but they are actually eaten raw.

Doctors say that raw soybean sprouts have toxins and should not be eaten raw. Otherwise, you will have abdominal pain, diarrhea, and discomfort.

It usually takes 10 minutes. Soybean sprouts are ripe or not ripe, in fact, it is easy to distinguish. If there is no raw bean gas, it is cooked. You can also pinch it by hand, and if you can pinch it, it is cooked.

The soybean sprouts themselves have a large fishy smell, this taste can generally be smelled when it is raw, if it is cooked, it can't smell and can't eat it, judge whether the soybean sprouts are ripe or not, as long as you smell or taste it, and there is no such fishy taste.

Historical records

Bean sprouts were first found in the "Shennong Materia Medica", which is included as a medium grade, which is made of black beans, and has a record of sexual taste and efficacy, indicating that it has been used for a long time.

Soybean sprouts were first seen in the "Mountain Family Qing Offering". By the time of the Ming and Qing dynasties, bean sprouts and the like had been included in the food register.

In the 18th century, the Chinese brought bean sprouts to Europe and the United States, and in the late 20th century, they were valued by the international modern nutrition community.

Soybean sprouts need to be cooked for 5-8 minutes before they are cookedIf you don't know whether it's ripe or not, you can use the method of pinching and crushing to judge, if the watercress part of the soybean sprouts is soft and has no fishy smell, then the soybean sprouts should be cooked.

You can also directly observe the bean sprouts to see if it has changed as a whole, the raw bean sprouts look like a lot of silver Zen hall, and they are stunned, and the fried bean sprouts are particularly soft, and they look a lot less, and the overall look is much softer. Soybean sprouts are soy products, so they must be cooked before they can be eaten, otherwise they will have an adverse impact on health.

Soybean sprouts selection point

1. Naturally cultivated bean sprouts, the sprout shaft is straight and slightly thin, the sprout feet are not soft, crisp and tender, shiny and white, while the bean sprouts soaked in chemical fertilizer have thick sprouts and watery stalks, and the color is gray and white.

2. Break the section of the bean sprout stalk to see if there is water coming out, the sprouts that come out without water are naturally cultivated, and the sprouts that have water come out are the bean sprouts soaked in chemical fertilizer.

3. Take a small handful of bean sprouts and scald them with boiling water, smell them with your nose, if there is a rotten egg smell, it must contain a large amount of sulfur preparation, which is not edible.

1. Boil the bean sprouts, the mung bean sprouts will take 3-5 minutes, and the soybean sprouts will take a little longer for 8 minutes.

2. Wash the bean sprouts before blanching and set aside, if the time is sufficient, soak them in light salt water for about 30 minutes. The effect of soaking is actually to remove the additives in the sprouts, and the sprouts that are made at home can be made without soaking.

3. Add an appropriate amount of water to the pot and bring to a boil, then pour in the bean sprouts, and pour an appropriate amount of white vinegar into the pot and stir well. If it is mung bean sprouts, turn off the heat after adding them to the pot and blanch them for about 10 seconds or more to prepare them out of the pot. If it is soybean sprouts, continue to cook for about 3 or 4 minutes before they can be removed from the pot.

4. Remove the bean sprouts and rinse them with cold water until they are cool, and then drain the water of the bean sprouts to use for cold dressing. The bean sprouts processed in this way are absolutely crispy and refreshing when made into a cold dish.

1. Vegetarian fried soybean sprouts

1. Pick the roots, wash the long bean sprouts, and control the moisture!

2. Cut the green onion and pat the garlic for later use!

3. Remove from the pot and add oil, stir-fry chives and garlic!

4. Put in the long bean sprouts that control the dry moisture, stir-fry quickly, turn two back and forth to cook, after a long time, there will be no crispy taste, put white vinegar, salt, out of the pot!

2. Stir-fried leeks with bean sprouts

1. A large piece of pork shredded (raw pork can also be used, but there is just cooked at home).

2. Wash and cut the leeks into sections. Remove the husks from the mung bean sprouts and clean them.

3. Crush the garlic, pour a tablespoon of corn oil into the pot and stir-fry the garlic until fragrant.

4. Put the shredded pork in it and burst out the lard.

5. Add bean sprouts and stir-fry, then add leeks and stir-fry, and finally add a teaspoon of salt and monosodium glutamate.

3. Stir-fried bean sprouts with cured meat

1. Prepare soybean sprouts, small dried fish, bacon, ginger, shallots, dried red pepper and Sichuan pepper.

2. Wash all ingredients and slice the bacon and ginger.

3. Put a little oil in a hot pan and fry the bacon slices until transparent.

4.Add small dried fish and ginger. Put rice wine. Stir-fry. Water.

5. After boiling, put a small piece of rock sugar to enhance the flavor. Put salt.

6. Cook until the small fish and meat are cooked thoroughly, then the soybean sprouts can be cooked, and the bean sprouts can be cooked out of the pot.

7. Serve the bean sprouts and soup in two bowls.

8. Place the shallots in a bowl with the ingredients.

9. Put a little oil in the pot and stir-fry the peppercorns and dried red peppers.

10. Drizzle the peppercorns and dried chili peppers over the ingredients and pour another bowl of soup into it.

Summary. Hello, dear, soybean sprouts can be boiled, put in the frame, soaked in water, about an afternoon, and then it will be easy to cook.

Hello, dear, soybean sprouts can be boiled, put in the frame, soaked in water, about an afternoon, and then it will be easy to cook.

Ingredients: Soybean sprouts, light soy sauce, salt, chicken essence, vegetable oil. 【Cooking steps】 The soybean sprouts have a big bean paste and a long stem, which looks very much like the shape of jade Ruyi, so it also has a nice name called Ruyi. When choosing soybean sprouts, you should see if the bean paste is fresh and yellow, and it is best not to have black spots, otherwise it means that the soybean sprouts are not fresh.

After buying the soybean sprouts home, put it in a basin, add salt to soak for 15 minutes, and it can also play a role in sterilization, so that the soybean sprouts will be cleaner after cleaning, don't look at the store when they are soaked in water, but there is a lot of dust outside will fall into the sprouts, so the cleaning step can not be careless. The washed soybean sprouts are placed in a mesh sieve to control the moisture, and if there is a lot of bean skin on the surface of the water, pick up the bean skin and throw it away. Add vegetable oil to the pot, heat it to six ripe, put in the soybean sprouts and start to fry until fragrant, pour a little more oil when cooking, in case the soybean sprouts absorb too much oil after they go in, quickly fry it until it is broken, and then add light soy sauce to taste.

After that, add more than soybean sprouts to stew, this step is very important, if it is just fried in oil, soybean sprouts are difficult to mature, because the soybean paste is very thick, add more water than soybean sprouts, keep the heat low, water boiling state to stew. The bean cress that has been stewed until the soybean sprouts are very soft, you can take one and taste it, and you can easily bite the bean sprouts when you bite them, indicating that they are cooked. Finally, sprinkle with salt and mix evenly, and then sprinkle a spoonful of chicken essence, so that a very delicious fried soybean sprouts are ready, the more you chew the soybean sprouts that come out of this, the more fragrant they are, and the aftertaste is endless, don't look at the cheapness of this dish, and the taste is not bad at all.

No. Soybean sprouts belong to carriers of Salmonella and E. coli, and a series of uncomfortable symptoms may occur when eaten raw. Moreover, soybean sprouts contain nutrients such as anticoagulant and trypsin, which are not conducive to human absorption when eaten raw.

Soybean sprouts are more protein and vitamin**. Every 100 grams of soybean sprouts contain grams of protein, 2 grams of fat, grams of sugar, 1 gram of crude fiber, 68 mg of calcium, etc. <

No. Soybean sprouts belong to carriers of Salmonella and E. coli, and a series of uncomfortable symptoms may occur when eaten raw. Moreover, soybean sprouts contain nutrients such as anticoagulant and trypsin, which are not conducive to human absorption when eaten raw.

Soybean sprouts are a kind of rich and delicious vegetables, which are more protein and vitamins. According to the analysis, in every 100 grams of soybean sprouts, there are 2 grams of protein, 2 grams of fat, 1 gram of sugar, 1 gram of crude fiber, 68 milligrams of calcium, 102 milligrams of phosphorus, milligrams of iron, milligrams of carotene, milligrams of vitamins, milligrams of vitamins, milligrams of niacin, 20 milligrams of vitamin C. According to research, the vitamin C content of soybean is highest when it sprouts for 4-12 days, and the content can be doubled if it is exposed to sunlight for 2 hours a day at the same time.

However, it is not advisable to get too long in the sun, so as not to get old and reduce the taste of the bean sprouts.

This one is not a generalization. First of all, you didn't say whether it was soybean sprouts or mung bean sprouts, if it was soybean sprouts, forget it, although it is nothing to turn green, and the soybean sprouts will definitely turn green after seeing the sun. But soybean sprouts must not be eaten raw, even if they are half-cooked, otherwise they will be poisoned because the soybean glycosides are toxic, but the soybean glycosides are not resistant to high temperatures, and they will decompose when they are ripe.

If it's a mung bean sprout, it's normal to turn green, and it's perfectly fine. And mung bean sprouts can be eaten raw, half-cooked can definitely be eaten, but pay attention to hygiene, provided that they are clean.

No. Unripe sprouts should not be eaten because they contain harmful substances such as saponin, as well as pathogenic bacteria such as Bacillus cereus. Toxic substances such as saponin can only lose their toxicity after high heat.

Harmful bacteria can only be killed at high temperatures. Eating raw bean sprouts without cooking them at high temperatures can cause symptoms of poisoning such as dizziness, vomiting, abdominal pain, and diarrhea.