Spiced soybean(wu xiang mao dou )

Spiced soybean

Introduction:

"Summer is the season to eat soybeans. Maodou is a kind of fresh legume vegetable. It has not only the nutritional value of soybean, but also the content of various vitamins and minerals. Not only do adults have a lot of benefits, but their unique nutrition can meet the needs of children's growth and development. For example, lecithin is one of the essential nutrients for children's brain development, which is a good educational food. Moreover, soybean is rich in dietary fiber, which can prevent and relieve constipation in children. The content of vitamin C in soybeans is 27 mg / 100g, ranking the first among fresh beans and vegetables; the resistance of vitamin C to heat is weak, but there is still a lot left on the body of soybeans after cooking, which is an exception. Maodou is rich and balanced in nutrition, contains beneficial active ingredients, and is often eaten, which has significant effect on keeping women slim; it has preventive and adjuvant treatment effect on obesity, hyperlipidemia, atherosclerosis, coronary heart disease and other diseases. Maodou is still a very commendable green and safe food. Originally, there are fewer diseases and insect pests in legumes. In addition, soybeans are covered with a layer of fluffy "armor", which can more effectively resist diseases and insect pests. Therefore, soybeans do not use or rarely use pesticides in the growth process

Production steps:

Step 1: wash the soybeans, slightly cut off the sharp corners at both ends, and mix with star anise, cinnamon, Chinese prickly ash, clove, dried pepper, fragrant leaves, plum and other seasonings.

Step 2: put proper amount of cold water and all seasonings in the pot and boil over high heat.

Step 3: add the soybeans and 1 tbsp salt.

Step 4: without a lid, continue to cook over high heat for 5-8 minutes.

Step 5: after cooling, put the soup and beans into the fresh-keeping box, and refrigerate for about 2 hours, the taste will be better.

Materials required:

Soybeans: 500g

Star anise: 1

Cinnamon: 1 small piece

Zanthoxylum bungeanum: 20

Cloves: 2

Dried pepper: 2

Fragrant leaves: 2 pieces

Hua Mei: 2

Salt: 1 tbsp

Note: 1. After washing, slightly cut off the sharp corners at both ends. If you cut more beans, they will run out. 2. When the water boils, put the soybeans into the pot and salt them immediately. You can also put salt first and then soybeans. Because the salt can make the chlorophyll tend to be stable and prevent damage, so that after the cooked beans become emerald green. 3. Don't take out the beans immediately after the fire is turned off, and don't cover the pot. Just let it soak in the pot like that. After cooling, put the soup into the fresh-keeping box and refrigerate it in the refrigerator. It's easy to taste. You can take it as you like. It's cool and delicious.

Production difficulty: simple

Process: boiling

Ten minutes: Making

Taste: spiced

Chinese PinYin : Wu Xiang Mao Dou