How to make frozen kidney beans delicious, how to make kidney beans delicious and simple

Stir-fry with leeks, or make a soup with night flowers.

1. Kidney bean pods contain about 6% protein, 10% fiber, and 1 3% sugar. Dried beans contain about protein and starch. The fresh pods can be eaten as vegetables, dehydrated or canned.

2. Kidney beans are also a rare high-potassium, high-magnesium, and low-sodium food, which is very useful in nutrition. Kidney beans are especially suitable for patients with heart disease, arteriosclerosis, hyperlipidemia, hypokalemia and salt avoidance.

Make a simple process of fresh beans, freeze them in the freezer, and save them for the winter.

Make a simple process of fresh beans, freeze them in the freezer, and save them for the winter.

It's the end of July, and the weather is getting cooler, and in a month and a half, we're heating up and we're going to have to spend the long winter again. At this time of year, the family has to prepare some frozen vegetables and dried vegetables, which may be a habit of size formation, that is, I like to eat quick-frozen vegetables and dried vegetables, because the taste of frozen vegetables and dried vegetables is relatively special, and it feels good to eat. And beans are the main ingredient for making frozen and dried vegetables.

We are the northernmost part of China, and it is also the northernmost country in China, closely connected with Russia, when I was young, because the winter is particularly cold, and we are a border city here, so the vegetables from other places can not be transported in, and there is no local greens, and there are almost no green leafy vegetables in winter, only radishes, cabbage, potatoes. If you want to eat summer vegetables, you can only eat the kind of quick-frozen vegetables, that is, the local food company, in the summer their own quick-frozen vegetables, the varieties are basically beans, eggplant, coriander, tomatoes, even such frozen vegetables, for us is rare, how much better than potatoes and cabbage.

Because I often ate quick-frozen vegetables when I was a child, I still like the unique taste of quick-frozen vegetables, as long as I have time, I will prepare some frozen vegetables in July and August every year, and leave them for winter to eat, and it is estimated that this habit will not be changed. During this period of time, the beans are particularly fresh, and they are farming in their own yard, due to the large yield, they can't be eaten for a while, I will make a hot water treatment for the beans, and freeze them in the freezer, and when it comes to winter, as long as the frozen beans are slowed down with water, and then stew with some other ingredients, which tastes the same as the fresh beans, which is particularly delicious.

Fresh beans need to be pre-treated before freezing, so that the beans will taste better after they are frozen.

Before freezing the beans, you need to remove the tendons of the beans, which is what we often say, to pick out the beans. In this way, when eating after freezing, a procedure is reduced, otherwise after the beans are frozen, if the tendons are not disposed of, then it is very troublesome to eat.

After the tendons of the beans are processed, wash the beans several times with water, then add hot water to the pot, and blanch the beans after the water boils.

After the beans are cooked, immediately use cold water to cool, so as to avoid the beans being scalded by their own temperature, after cooling, there is no need to do water filtration treatment, directly put the cool beans in a sealed bag, seal the mouth of the bag, the beans have a little moisture inside, so that the beans will not dry during freezing, maintain enough moisture, and increase the taste of eating.

After the beans are packed, we only need to put them in the freezer to freeze it, during the freezing period to avoid the mouth of the bag cracking, so as to prevent the smell channeling, as long as the mouth of the bag is well sealed, the beans are frozen for a few months is no problem.

Stir-fry with leeks.

Or make a soup with night flowering (it would be better to add some razor clams).

Kidney beans are the most common vegetable on the dinner table, whether they are stir-fried alone, stewed with meat, or fried and cold, they are very suitable for people's taste. Kidney beans are tender and nutritious, and many people like to eat them. Today I would like to share with you a home-cooked recipe for stir-fried pork with kidney beans, using simple ingredients and simple cooking techniques to make delicious dishes.

Ingredients: kidney beans, pork belly, millet pepper, garlic cloves, cooking oil, salt, dark soy sauce.

The steps are as follows:

1. Shred the kidney beans.

2. Wash and cut into small pieces, put in a bowl for later use.

3. Cut the pork belly into dices.

4. Slice garlic cloves and millet pepper into small cubes.

5. Do not put oil in the hot pan, pour in the kidney beans and stir-fry, and fry over low heat to create wrinkles.

6. Stir-fry the wrinkles and put them in a bowl for later use.

7. In another pot, pour in a small amount of peanut oil, pour in diced meat and stir-fry, stir-fry the fat oil.

8. Pour in garlic cloves and millet peppers to stir-fry until fragrant, and pour in kidney beans.

9. Add an appropriate amount of salt, stir-fry with dark soy sauce, stir-fry well, and then put it on a plate.

1. When stir-frying kidney beans, the whole process is operated on low heat, and it is easy to fry paste on high heat.

2. The cooking time of kidney beans should be long rather than short, and the kidney beans should be cooked thoroughly.

You can boil it directly, don't put too much water, the dry kind is also delicious.

During this period of time before the New Year, everyone must have felt the horror of the price of vegetables, whether it is meat or vegetarian, the price increase is quite large, especially a small number of relatively rare vegetables, which are doubled, and it may be more expensive to eat than meat, but it is just like this once a year, it is rare for a family to get together to eat, even if it is expensive, then it should be eaten or eaten.

Most vegetables are so expensive because of the increase in annual leave, but there are a few vegetables that are different, they are so expensive all year round, just like kidney beans, which are legumes, and there may be a slight difference in the name of different local prices, but no matter how you call it, it is basically quite expensive, this dish is quite expensive all year round, but calcium supplementation is stronger than milk, and it is worth it no matter how expensive it is!

Then the taste of kidney beans is also quite prominent, whether it is used for stir-frying or on behalf of shredded pork and eggs, it is quite good, and I will share with you my home kidney bean practice, you can try to cook if you are interested.

Garlic kidney beans] After the kidney beans are cleaned, cut them with an oblique knife, then remove the skin of the garlic and mince it, boil some water in the pot, then put a spoonful of salt and a few drops of cooking oil into the pot, put the kidney beans shredded and boil and blanch the water to remove it, and then drain the water and set aside.

Stir-fry garlic in hot pan with cold oil, and after the fragrance comes out, put shredded kidney beans and stir-fry, then just add a little salt to adjust the taste, and you can enjoy it after frying.

Kidney beans do this, everyone rushes to eat!

Stir-fried shrimp with kidney beans is particularly delicious. Wash the kidney beans and blanch them in hot water. Then fry the shrimp in hot oil and put the kidney beans.

Kidney beans can be boiled and eaten, and then put some seasonings to match, or prepare some sauce yourself, you can eat them as a small snack, which is very delicious and the taste is also very good.

First blanch the kidney beans with water, then heat the oil, add the green onions, ginger and chili peppers, then add an appropriate amount of soy sauce, then put the kidney beans in it, and stir-fry over high heat for three minutes.

1. Wash the sweet beans and kidney beans, soak them in pure water overnight, add rock sugar and water to simmer in a pressure cooker for half an hour, eat them hot and cold, and eat them cold.

2. Salted beans, a pork knuckle, pure soaked beans, as well as rice wine, soy sauce, a little rock sugar, put it in a pressure cooker and simmer it for half a thousand hours, if you add half a catty of clean meat skin, simmer for 45 minutes, remove all the bones, tear the meat, pour it into the basin, and cool it is a delicious bean skin jelly.

3. Stew kidney beans, the kidney beans are broken into pieces, about an inch long. Pour oil, green onions in a pot, kidney beans into a pot and stir-fry, pour a little water, and put an appropriate amount of salt. Cover the pan for a few minutes, then stir-fry for about another 5 minutes.

You can also fry the meat first, then fry the kidney beans, add water and stir-fry the lid until cooked. You can also add potato wedges to stew together, which is kidney bean stewed potatoes.

People who live carefully will find that many things are inedible after being frozen in the refrigerator. For kidney beans after freezing, many people are not clear, for frozen food and vegetables from the refrigerator out of the refrigerator for a while and then make better, so that neither the taste to let go but also the nutritional value of vegetables to use, these are the basic common sense of life, for us to master and understand the steps are very necessary for us. Here's how to make frozen kidney beans in the refrigerator that I sorted out, welcome to read.

1. Sweet beans

Wash the kidney beans and soak them in purified water overnight (in most places in China, if you soak them in raw water, they will either have a fermented taste or a strong chlorine smell).

Add more rock sugar and more water.

Simmer in a pressure cooker for half an hour.

It's super good to eat it hot or cold, or to eat it cold.

Finger shake shed 2, salted beans

A pork knuckle, plus beans soaked according to the above description, as well as rice wine, Shanghai banquet soy sauce, and a little rock sugar.

The pressure cooker simmers for half an hour, and it is very delicious to eat hot.

If you add half a catty of clean meat skin, simmer for 45 minutes, remove all the bones, tear the meat, pour it into a basin, and cool it is a delicious bean skin jelly.

3.White kidney beans with rock sugar

Ingredients: Red duanze, jujubes, white kidney beans, rock sugar, osmanthus to taste.

Method: 1. Soak the white teaser Zheng kidney beans in water for an hour, pot under cold water, add rock sugar at the same time, turn to low heat and cook after the water boils.

2. When the beans can be poked through with chopsticks, put in the washed red dates and continue to cook for about half an hour, until the kidney beans are soft and the fragrance of the dates overflows, and then you can put them on a plate and let them cool. Add a little osmanthus before serving.

Different things taste different and have different methods, I hope we can all grasp and understand the methods and steps, and the various ways to eat kidney beans can be thoroughly understood. Kidney beans taste completely different in different ways, and for us, changing to different flavors can bring different sensations to our mouthfeel. Therefore, it is necessary to grasp different practices, and I hope that these can help us in our lives.

Freeze the quick-frozen kidney beans as soon as they are cooked.

Kidney beans, officially Phaseolus vulgaris, are a plant of the genus Phaseolus in the family Rosaceae. Commonly known as two-season beans or green beans.

Kidney beans have a more developed root system. The stems are creeping, semi-creeping, or dwarf. The primary true leaves are single-leafed, opposite; The later true leaves are three compound leaves.

pods 10 to 20 cm long, straight or slightly curved in shape, rounded or oblate in cross-section, epidermis densely covered with villus; The young pods are different shades of green, yellow, purplish-red (or marked) and yellow-white to yellowish-brown when ripe. With the development of the pod, the vascular bundles at the dorsal and ventral sutures gradually developed, and the number of thick-walled tissue layers of the mesocarp and endocarp gradually increased, and the quality of fresh food decreased. Therefore, the harvest of young pods should be timely.

Each pod contains 4 to 8 seeds, the seeds are kidney-shaped, red, white, yellow, black and markings; 1000 grains weigh up to kilograms.

Growing environment. Kidney beans are suitable for planting in temperate and tropical high-digging and high-altitude areas, and are relatively cold tolerant and light-loving. Phaseolus vulgaris is a temperature-loving plant, the suitable temperature for growth is 15 to 25, the appropriate temperature for flowering and poding is 20 to 25, and the low temperature below 10 or above 30 will affect the growth and normal pollination and podding.

Distribution. Native to Mexico and Argentina, China began to introduce and cultivate it at the end of the 16th century.

Methods of reproduction. Kidney bean is a short-day plant, but most varieties do not have strict requirements for the length of sunshine, and the cultivation season is mainly restricted by temperature. The northwest and northeast regions of our country are cultivated in spring and summer; Spring and autumn sowing in North China, the Yangtze River Basin and South China. Direct seeding or seedling transplanting is acceptable.

Key Value: Nutritive value.

Kidney beans are rich in nutrients, rich in protein, fat, carbohydrates, dietary fiber, vitamin A, carotene, thiamine, crude riboflavin, niacin, vitamin C, vitamin E, calcium, phosphorus, sodium and other ingredients.

Kidney beans with skin contain 349 mg of calcium per 100 grams, nearly twice as much as soybeans. Its protein content is higher than that of chicken, the calcium content is more than 7 times that of chicken, the iron content is 4 times, and the B vitamins are also higher than that of chicken meat. Kidney beans are also rich in dietary fiber, and their potassium content is higher than that of red beans.

Therefore, eating kidney beans in summer is a good way to replenish minerals.

The young pods contain about 6% protein, 10% fiber, and 1 to 3% sugar. Dried beans contain about 22% protein and 59% starch. The fresh pods can be eaten as vegetables, dehydrated or canned.

Kidney beans are a rare food that is high in potassium, magnesium and sodium in potassium.

Medicinal value. Kidney beans also contain unique ingredients such as saponins and a variety of globulins, which have the ability to improve the body's immunity and enhance disease resistance.

How to eat. There are many ways to eat kidney beans, stir-fried, stewed, pickled, etc., dry stir-fried kidney beans, eggplant beans, kidney beans stewed potatoes, etc. are common practices, and can also be made into sweet beans, salted beans, and kidney bean rice.

Summary. Kidney beans are our common vegetable, with young pods in different shades of green, yellow, purplish-red (or marked) colors, and yellow-white to yellow-brown when ripe. Kidney beans are relatively cold and light-loving, and are suitable for cultivation in temperate and tropical high altitudes.

Kidney beans are our common vegetable, the young pods are dark and light green, yellow, purple and red (or marked) and other colors, and when ripe, yellow-white to yellow-brown sedan base. Kidney beans are relatively cold tolerant and light-loving, and are suitable for planting in temperate and tropical high-altitude areas.

1) Racking method In the open air or shed, indoor, use wooden poles or steel to build a storage rack. The harvested and dried green onions are bundled into 7 10 kg bundles and stacked on the rack in turn, leaving a gap in the middle for ventilation to prevent rot. Cover it with plastic film to prevent rain.

During the storage period, the bales should be opened and inspected regularly, and the hot and deteriorated plants should be removed in time. (2) Ground storage method On the flat ground at the leeward place, spread 3 4 cm thick sand, and put the dried and bundled green onions on the sand, with the roots facing down, and the width is 1 1 5 meters. After stacking, cultivate 15 cm of sandy soil around the roots of the green onions.

Covered with straw curtain and plastic film to prevent rain. (3) ditch storage method in a cool and ventilated place to dig a shallow ditch 20 30 cm deep and 50 70 cm wide. Bundle the selected and dried green onions into bundles of about 10 kg.

After filling enough water in the special ditch, plant the green onions into the ditch one by one, bury the white part of the green onions with soil, and surround it with corn stalks to facilitate ventilation and heat dissipation. Before the temperature drops, cover with straw curtains or corn stalks. (4) Cellaring method After harvesting, dry for a few days, bundle the green onions into 10 kg left and right bundles, and discharge them upright in a dry, sunny and rainy place to dry.

When the temperature drops below 0, store it in the cellar. Keep 0 low temperature in the cellar, pay attention to heat and moisture. (5) cold storage method The green onions without pests and diseases and disabilities are bundled into bundles of about 10 kilograms, packed into boxes or baskets, and put into the cold storage for stacking and storage.

Kusan fierce noise within the keep 0 l, relative humidity 80 85. During storage, it is necessary to check regularly and remove the rotten and spoiled green onions in time.