What is the harm of eating soy beans regularly, and is eating too much soybean paste harmful to the

1.The salt content in the bean paste is high, and the high salt content will absorb a lot of water and increase the burden on the kidneys. It is easy to cause edema in the body. In particular, the waste water in the lower body is not easy to drain.

2.Bean paste is a pickled food with a high nitrite content. Nitrite is a carcinogen, and if you eat it regularly, the chance of inducing cells to become cancerous will naturally increase.

3.Bean paste is made from spicy ingredients, and although it is delicious, it is a hot and dry food. It is the largest organ in the human body. Eating bean paste often will affect the discharge of toxins, causing skin problems such as dryness or acne.

There is no harm in eating soy beans regularly, except for absorbing too much salt!

Except for salty, it shouldn't be harmful.

1. Soybean paste contains too much salt, which is not good for high blood pressure and cardiovascular and cerebrovascular diseases, and it is not recommended for normal people to eat it for a long time, but it will not be poisoned under normal circumstances. Don't worry.

2. Soybean paste contains protein, fat, vitamins, calcium, phosphorus, iron and other nutrients, as well as linoleic acid and linolenic acid, which can reduce the probability of cardiovascular disease, so it is rich in unsaturated fatty acids and soy egg yolkline, which has the effect of maintaining blood vessel elasticity, strengthening the brain and preventing fatty liver. It can be appetizing and helpful when taken normally. However, people with important liver disease, kidney disease, gout, peptic ulcer, and low iodine should not eat or eat less.

3. Soybean paste, also known as soybean paste and soybean paste, is a traditional sauce in China, which is made by fermentation after frying and grinding soybeans. Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

The main components of soybean paste are protein, vitamins, fat, calcium, phosphorus, iron, etc., which are indispensable nutrients for the human body, so eating too much has no effect on the body. However, soybean paste is salty, and eating too much salt will cause you to consume too much, so it is recommended to eat it in moderation.

Soybean paste is rich in high-quality protein, and adding soybean paste during cooking can not only increase the nutritional value of the dish, but also generate amino acids under the action of microorganisms, making the dish more delicious.

Soybean paste is also rich in linoleic acid and linolenic acid, both of which are beneficial to health.

1. Ingredients: watermelon, soybeans, wheat flour, salt, pepper, seasoning, cumin, ginger.

2. Utensils: sauce jar, white cloth, chopsticks, rope.

3. Production method:

1. Watermelon, to be fully ripe, sweet and thin-skinned watermelon is the best; Soybeans are required to be full, no mildew and rot granules, and the production time is in Fulitian.

2. Boiled beans: until the soybeans are cooked, the granular state of the soybeans should be completely maintained, and the heat should be slightly larger.

3. Mix noodles: After the soybeans are cooked, take out the noodles while controlling the water, put them in the dustpan and sprinkle the white noodles after the water is controlled, and stir up and down to make each bean evenly roll on the white noodles.

4. Cover beans: First of all, prepare a place to cover beans, and require warmth to keep warm without being airy. Prepare some tangerine stalks or saws and spread them on the ground (to create temperature for the beans), then spread a layer of bags or thicker paper on top, spread the rolled beans evenly on the paper, spread a layer of white paper on top, cover the top of the paper with a quilt, and start to cover the beans.

Do not open the quilt to observe in the bean cover to prevent the temperature from being lost, and it is necessary to cover the beans at a high temperature.

5. Drying beans: After three days, I smelled a strong musty smell, indicating that the beans had been covered, and the paper and quilt were lifted, and there was a thick layer of brownish-yellow hairs (mold) on the bean surface, and the beans were sticky and sticky. Take out the beans and spread them out in a sunny place to start drying the beans and dry the beans.

6. Rub the beans: After the beans are dried, gently rub the fluff of the bean surface, and use a dustpan to remove impurities.

7. Lower tank: It is best to put the dusted beans into the tank indoors, peel and mash the watermelon and put it in the tank with salt, and stir evenly. The ratio is: 1 kg of beans, 4 kg of melons, 4 taels of salt, 1:4:.

8. Drying sauce: After getting off the tank, cover the mouth with a white cloth and tie it with a rope, and put it in a sunny place to start drying. The second day of the next tank, depending on the thickness of the sauce, add pepper, fennel, and water to boil the ingredients.

On the third day of the lower tank, the sauce bulges upwards to become obviously fermented, and then the flavor of the sauce begins to gradually become rich, and the sauce color begins to deepen to yellow-brown. Apparent fermentation will end with shredded ginger or sliced ginger, and in some cases, cooked peanut beans.

9. Stir the sauce: Stir the sauce once a day in the morning or evening, and it is best to stir the sauce up and down, and it can be eaten in about a month.