Nutritional value of moldy beans

Moldy beans have two meanings. The first kind is naturally moldy and inedible. For example, if it is not well preserved, it will be moldy, and eating it will lead to diseases such as cancer. This kind of bean is generally used as fertilizer. The second kind is caused by man-made mildew, which can be made into lobster sauce and seasonings, such as soy sauce and vinegar.

Take Ningyuan moldy bean as an example, which is a common bean product of Han nationality in ningyuan county. Its making method is similar to moldy tofu. After stewing with soybeans, leave the fermented beans for about a week to be moldy, mix the fermented beans with red pepper seasoning, and then put them in a crock. Molded bean is a traditional food loved by Ningyuan people. It tastes delicious, contains various amino acids, minerals and B vitamins needed by human body, has high nutritional value, and has the functions of appetizing, removing fire and seasoning. Almost every household can do it.

The practice of moldy beans

1. Wash soybeans, soak them in cold water, take them out, and add water to the pot for cooking. When cooking, water should cover soybeans for about an inch.

2. After the fire is cooked, change it to low fire (knead it into mud by hand).

3. Take the beans out of the water again (put some salt in the water where the beans are cooked and keep them for later use).

4. After spreading and cooling, put it into a cloth bag, and then put the cloth bag into a basket or other container; Surround it with straw or cotton and place it at about 20 degrees.

5.2-3 days or so, when the beans are salivating while they are hot, take them out and spread them out, put them in an altar or bowl, add the original boiled bean water, add pepper powder and Chili powder (about 1 2 salt per catty, 2 ounces of pepper, 5 ounces of pepper, and some can be put in Jiang Ye), and mix well for about 10 day.

6. If the salty taste is not enough when stirring, you can add some salt and wine to increase the flavor.

Ningyuan moldy bean is a common bean product of Han nationality in ningyuan county. Its making method is similar to moldy tofu. After stewing with soybeans, leave the fermented beans for about a week to be moldy, mix the fermented beans with red pepper seasoning, and then put them in a crock. Molded bean is a traditional food loved by Ningyuan people. It tastes delicious, contains various amino acids, minerals and B vitamins needed by human body, has high nutritional value, and has the functions of appetizing, removing fire and seasoning.

Chinese name

Ningyuan moldy bean

Foreign name

Ningyuan exterminates beans

classify

Hunan cuisine

Someone's taste

delicious

major constituent

Soybean, red pepper

Does it contain preservatives?

no

Main nutritional components

Amino acids, minerals, vitamin B.

Main edible efficacy

To increase/stimulate appetite

Suitable crowd

Suitable for all ages.

Storage method

Save the seal on the tile altar.

home

Ningyuan county, Hunan Province

bale

the right man

Almost every household can do it.

working methods

The first step is to cook beans. After washing the selected soybeans with cold water, put them directly into the pot and add tap water until they are about two fingers deep. Then start cooking beans like rice, and cook the beans until they taste like noodles. After the beans are fished out, put them on a sieve for one night and let them cool thoroughly.

After the soybeans are completely cooled, begin to mix noodles (whether to mix noodles according to personal taste), and evenly wrap a thin layer of noodles outside the soybeans without sticking to each other. If the beans are too dry to stir, pour some remaining boiled water on the beans to cover the noodles.

Step 2, prepare a laundry basket or some breathable bamboo materials (avoid using glass plates or plastic) to hold beans. The laundry list is covered with a layer of leaves (the locals choose a kind of leaves with special fragrance), and the leaves are covered with a layer of clean white paper or newspaper. Spread the mixed soybeans evenly on white paper, about a finger thick. Spread a layer of breathable paper on the spread soybeans. Don't open the doors and windows of the bean cover room often, and try to keep a hot and humid environment. When the temperature is low in spring, you can cover the paper with a towel, which is beneficial to bean fermentation.

When the soybean is covered on the third day, if the soybean is black, it means that the cover is appropriate. If they are sticky, it means high humidity. You can take off the paper covering them. After about 3 days, the soybeans grow white hairs, and then wait for a day or two, and the white hairs turn green. It takes about two days to dry the beans covered with green hair in a sieve. The whole process of covering and drying beans will not exceed 7 days at the longest.

The third step, before the sauce is dried, it is very important to stir the sauce evenly. Be sure to listen to the weather forecast before mixing sauce. If there is no rainy weather in a week, you can mix the sauce. It needs to be sunny on the day of sauce mixing. Before mixing the sauce, pick up the green or black hairs wrapped in the beans and throw them away.