Why do green beans turn into soybeans when they are dried?

Soybeans are yellow when they are ripe, not because they are dried!

Green beans and soybeans are the same plant. Soybeans are ripe and dried in the sun, and the beans are dehydrated and the moisture is reduced, and then they become soybeans. Green beans are directly peeled from the field after harvesting, and they contain a lot of water, and at this time they are green beans, which are fresh beans, that is, what we call edamame, which is fresh soybeans.

The efficacy of green beans.

1. Green beans are rich in lipeatic acid and edamame phospholipids.

The substance has the effect of maintaining blood and blood inertia, preventing lipid liver composition and strengthening the brain.

2. Green beans are rich in ovalase inhibitors, saponins, isoflavones, molybdenum, selenium and other nutrients, which are useful for intestinal cancer.

Muscle cancer, esophageal cancer, etc. have very good inhibitory effects.

The role of green beans.

Green beans have and neutralization.

Dampness, spleen and stomach, heat and detoxification, diarrhea and dysentery, green bean flower can clear away heat and dampness, and treat dysentery, pus and blood. Green beans contain a lot of protein, fatty oils, sugars, niacin, amino acids, and vitamin A

c. Alkaloids. Green beans are rich in nutritional value, and regular consumption is very helpful for good health. Therefore, it is recommended that you can eat green beans regularly.

The consumption of green beans is contraindicated.

Everyone knows the efficacy and role of green beans, so let's take a look at the edible prohibition of green beans. Green beans are rich in nutritional value, but everyone needs to pay attention to them when eating them. Green beans contain a lot of starch, so you can't eat too much at one time when eating, and eating too much can easily cause stomach bloating and stomach pain.

The following people are not suitable for eating green beans and suffer from severe liver disease and arteriosclerosis.

Peptic ulcer, kidney disease, low iodine, gout.

and other patients should not eat green beans.

Green beans are green beans, soybeans are soybeans, and soybeans are yellow when they are ripe, not because they are dried!

When green beans are dried, the chlorophyll inside is destroyed and becomes what it is.

Soybeans are old green beans, green beans are yellow when they are old, dried soybeans are dried soybeans, green beans cannot be dried directly and there is no habit of eating dried green beans, green beans are still green when dried.

It's normal because under the sun's rays you change the color of his exterior.

1.Freshly preserved method, freshly purchased green beans cannot be eaten for the time being. We can peel the green beans first, then put them in a plastic bag without getting water, and then freeze them in the refrigerator.

2.There is another way to keep them for a long time, which is to blanch the green beans with boiling water, rinse them with cold water, and put them in the refrigerator. It will not be damaged in the first half of the year. Definitely worth a try.

Summary. Here's how to soak dried green beans into a green color:1

Wash the dried green beans and soak them in water for about 2-3 hours, until the beans will swell up when they are full of water. 2.Boil the soaked dried green beans in clean water, then immediately remove them and soak them in cold water for about 10 minutes.

3.Remove the beans, place them on gauze and gently rub them with your hands to remove the skin and impurities from the surface. 4.

Wash the peeled beans again with water and soak them in clean water for about two hours so that the beans will naturally turn green. 5.Finally, drain the soaked green beans.

It should be noted that the beans should not be soaked for too long, otherwise the taste of the beans will be affected. In addition, if the water temperature is too high or it is used for too long, it will cause uneven shades of color or loss of cyan, so it is recommended to follow the above method.

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Here's how to soak dried green beans into a green color:1Wash the dried green beans and soak them in water for about 2-3 hours, until the beans will swell up when they are full of water.

2.Boil the soaked dried green beans in clean water, then immediately remove them and soak them in cold water for about 10 minutes. 3.

Remove the beans, place them on gauze and gently rub them with your hands to remove the skin and impurities from the surface. 4.Wash the peeled beans again with clean water and soak them in clean water for about two hours, so that the beans will naturally soak in the green color of Zhao Zhengyou.

5.Finally, drain the soaked green beans. It should be noted that the beans should not be soaked for too long, otherwise the taste of the beans will be affected.

In addition, if the water temperature is too high or the time is too long, it will also lead to uneven color or loss of locust to cyan, so it is recommended to follow the above method.

Summary. According to the conventional ratio, about 10 grams of soda need to be added to each catty of dried green bean soaking, so about 1000 grams of soda need to be added to 100 catties of dried green bean soaking. As for the amount of alkali to use, it is recommended to add a small amount of alkali (about 5 grams) to improve the softening degree and taste of green beans.

However, it should be noted that too much alkali will destroy the nutrients of green beans, so the dosage should be controlled within the appropriate range.

When soaking dried green beans, you can add a little alkali to the water, such as baking soda powder or baking soda, which can quietly increase the alkalinity of the water and make the green beans more colorful. In addition, the soaking time should also be sufficient, it is best to soak in warm water for at least 6 hours, or even overnight, so that the green beans can fully absorb water and the color is more vivid.

Hello dear. How to soak dried green beans to make green beans.

Before soaking dried green beans, you need to wash the blind ears first, and then soak them in clean water for about 8 hours, during which you need to replace the water 2-3 times. In the process of soaking, you can add some small grinding soda or small alkali powder, which can help the green beans to be more colorful. The soaked green beans can be cooked in boiling water, or they can be boiled in water and then simmered over low heat, which can maintain the green color of the green beans.

How many grams of soda are added to 100 catties of green beans, and a small amount of alkali is added.

According to the conventional ratio, about 10 grams of soda need to be added to each catty of dried green bean soaking, so about 1000 grams of soda need to be added to 100 catties of dried green bean soaking. As for the amount of alkali garter belt needs to be determined according to the specific situation, it is usually recommended to add a small amount of alkali (about 5 grams) to improve the softening degree and taste of green and silver waxed beans. However, it should be noted that too much alkali will destroy the nutrients of green beans, so the dosage should be controlled within the appropriate range.

It's the green beans that get old.

Green beans are called soybeans when they are old, and they can also be called soybeans or edamame. Because the north is generally called soybeans, and the south is generally called edamame, but they can also be collectively called soybeans, so green beans are called soybeans when they are old.

Soybeans are very rich in protein, and there are many soybean products in life. Rice and noodles also contain protein but not much, and meat also contains a little protein. Soybeans can be made into soy milk, tofu and other foods, which can allow the body to absorb protein.

The efficacy and role of soybeans.

Alleviate the symptoms of female menopausal syndromeSoy isoflavone is a phytoestrogen with a structure similar to estrogen and estrogen activity, which delays the aging of female cells, maintains elasticity, nourishes beauty, reduces bone loss, promotes bone production, lowers blood lipids, etc.

To prevent arteriosclerosis, prevent cardiovascular diseases, and protect the heart, the lecithin in soybeans also has the effect of preventing excessive fat accumulation in the liver, thus effectively preventing fatty liver caused by obesity.

Let the mind be smart and eat more soybeans in moderation, which can also effectively achieve the effect of preventing Alzheimer's disease. Moreover, soybeans also contain a substance called sterols, which can effectively increase nerve function, thereby promoting its vitality effect.

Hypoglycemic and lipid-lowering soybeans contain a substance that inhibits pancreatic enzymes, which has the best effect on diabetes. The saponins contained in soybeans have a significant hypolipidemic effect, and at the same time, they can inhibit weight gain.

You can eat it, when soybeans sprout, it is the cotyledons that provide nutrients, after germination, the cotyledons gradually produce chlorophyll after seeing the sun, and the cotyledons are the first to produce light and action, so that the bean sprouts can be self-nourishing through light and action. So soybeans turn green after sprouting.

Unripe soybeans are green.

Once cooked, quickly cool the green beans in ice water. This helps to preserve the color and nutrients of green beans. 2.

Bring the green beans to a boil in water and stir gently with one chopstick. When the green bean hand turns bright green, remove it immediately and soak it in ice water to maintain its color and crispness. 3.

Some edible alkali can be added when boiling green beans. Doing so can help green beans maintain their color and nutrients, but be careful not to add too much edible alkali. 4.

If you're pressed for time, try using a microwave to cook green beans. Add some water and green beans to a small bowl, then He Sui puts it in the microwave and cooks it. This method will keep the green beans green and save you time and energy.

<> put the cooked green beans in water to cool in advance, which can effectively ensure the green color of the green beans.

Boiled green beans step potato shout: clean the green beans, star anise, ginger slices for later use; Add water to the pot and put in the peppercorns; After boiling for eight minutes, you can remove the pin bucket and put it on a plate.

The steps of frying green beans: remove the shell of green beans, pour oil into the pot and heat it, then pour in the green bean kernels and stir-fry evenly, add water to cover the green beans, cover the pot and simmer; The water is quickly boiled and fried with a spatula; Add salt and chicken essence to taste, and when evenly matched, it is ready to serve.

Green peas belong to the legume family, soybeans, annual climbing herbs. According to the color of its cotyledons, it can be divided into two kinds: green-skinned green kernel large number bucket wild bean and green-skinned yellow kernel soybean. It is one of the important food crops in China, with a history of 5,000 years of cultivation.

It is widely cultivated in China, and is produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River.

<> put the boiled green beans in water to cool in advance, which can effectively ensure the green color of the green beans.

Steps to cook green beans: clean the green beans, star anise, ginger slices for later use; Add water to the pot and put in the peppercorns; After boiling on high heat for eight minutes, you can remove it and put it on a plate.

The steps of frying green beans: remove the shell of green beans, pour oil into the pot and heat it, then pour in the green pea kernels and stir-fry evenly, add water to cover the green beans, and simmer with the lid of the pot; The water is quickly boiled and fried with a spatula; Add salt and chicken essence to taste, and when evenly matched, it is ready to serve.

Green peas belong to the legume family, soybeans, annual climbing herbs. According to the color of its cotyledons, it can be divided into two types: green-skinned green kernel soybean and green-skinned yellow-kernel soybean. It is one of the important food crops in China, with a history of 5,000 years of cultivation.

It is widely cultivated in China, and is produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River.