What dish is commonly known as soybean sprouts?

Soybean sprouts are a kind of nutritious and delicious vegetable, which is the source of more protein and vitamins. According to the analysis, every 100g of soybean sprouts contains protein1.5g, fat 2g, sugar 7. 1g, crude fiber 1g, calcium 68mg, phosphorus 102mg and iron. If exposed to the sun for 2 hours every day, the content can be doubled. But it is not advisable to stay in the sun for too long, so as to avoid the bean sprouts getting old and reducing the taste.

explain

[Efficacy] Eliminating dampness and clearing heat.

[Edible] Suitable for patients with stomach heat accumulation: suitable for women with pregnancy-induced hypertension; Suitable for silicosis patients; Suitable for obese patients; Suitable for patients with constipation, hemorrhoids and common colonization; Is suitable for cancer patients and epilepsy patients.

[No food] Soybean sprouts are cold, and those with chronic diarrhea and spleen and stomach deficiency are not allowed to eat.

Bean sprouts with great potential for small soldiers

Although different countries in the world have different food cultures, their views on "eating" are "natural and healthy" are quite consistent. One of the leading coquettish "natural healthy" foods in the world today is the bean sprouts originating from China. It is reported that bean sprouts are very popular abroad. Many countries in Europe, America, Asia, Hong Kong, Macao and Taiwan have specialized bean sprout manufacturers.

When it comes to bean sprouts, everyone focuses on soybean sprouts and mung bean sprouts. In fact, the object of tooth sprouts is very wide, including beans such as bean sprouts, broad bean sprouts and pea seedlings, cereals such as wheat, barley and buckwheat, vegetables such as radishes, water spinach and mustard greens, and grass seeds such as alfalfa. After germination, they are all called "bean sprouts" and can be eaten. We only need to pay attention to the buds of potatoes, sweet potatoes and corn, because aflatoxin should be avoided in the germination stage. Here we only talk about soybean sprouts that people often eat.

As a vegetable, soybean sprouts are one of the scientific and technological achievements in food processing in China.

There were bean sprouts in the Warring States period, which were called "yellow rolls". Legend has it that they were mainly used in medicine at that time.

Although bean sprouts are small, they can be enjoyed by both refined and popular tastes. Ten parsley and bean sprouts are the main materials for the Spring Festival family banquet in the Yellow River Basin. Stir-fried soybean sprouts is a Sichuan dish, that is, put soybean sprouts in a pot and fry them dry, and then fry them with dried peppers. It tastes fragrant and tough, making it an ideal choice for wine and meals. Bean sprout sparerib soup, not only the bean sprout sparerib is delicious, but also the soup is very strong. Stewed bean sprouts with sliced meat are rare. As long as it is cooked at home, meat is like braised pork, and bean sprouts are delicious and fresh.

Soybean sprouts are easy to cultivate, do not need soil and fertilizer, and supply quickly. From "sowing" to "harvesting" for about a week, no vegetable is as rich as bean sprouts. It contains not only crude protein and amino acids, but also minerals and vitamins such as calcium and iron, especially vitamin C.

Nutritionists believe that the lack of vitamin C in human body will reduce people's fighting spirit. Perhaps because of this, the United States, Japan and other countries have listed sprouts as the only war preparation dish for national defense.

Perhaps it is precisely because of the great role of Bud as a "warrior" that China people have an indescribable affection for soybean sprouts. In addition to its profound appearance, the most important thing is that it can be seen in the market all year round and is not affected by the weather. No matter how the prices of other vegetables rise or fall, the price of soybean sprouts is usually maintained at one yuan per catty, which is absolutely in line with the requirements of the Chinese nation for "cheap things to raise".

Vitamin c in soybeans is water-soluble. When cooking, try to feed its losses. The best way is to cook it quickly, or stir-fry it with oil, or remove it with boiling water for seasoning. Moreover, the flavor of bean sprouts mainly lies in crunchy bite, over-cooked and fried, and the nutrition and flavor are lost.

Of course, we can't generalize. If bean sprouts are used as soup, that's another matter. It must be cooked for a long time, so that the delicate flavor of bean sprouts can remain in the soup, and people can appreciate the merits of bean sprouts from the soup.