How to soak black beans in vinegar best

Black beans soaked in vinegar, as the name suggests, is a food made by soaking black beans in vinegar. Black beans soaked in vinegar have many functions and effects, such as beauty, weight loss, black hair, and can treat constipation, hypertension, prostate disease, coronary heart disease and many other types of diseases. There are many ways to make black beans soaked in vinegar. Here we will introduce in detail the methods and nutritional value of black beans soaked in vinegar!

1. Method

There are two versions of black beans soaked in vinegar on the Internet:

1. Cooked Bubble

The quick effect is poor and more effective ingredients are lost. Need to be kept in refrigerator.

2. Raw bubbles

The effect is good but time-consuming and can effectively retain nutrients. Can be stored without refrigerator.

100g black beans, 300ml brown rice vinegar. Method: Place the black beans in a frying pan and cook over medium heat until the skin bursts, then simmer for about 10 minutes. Put the cooked black beans into a sealed bottle and add brown rice vinegar, with the proportions of each being approximately 1/3 and 2/3. After it cools down, seal the bottle cap and wait for the black beans to absorb the vinegar and expand before eating. Over time, a film will grow on the vinegar, which can be thrown away. If the vinegar is turbid, replace it with new vinegar. Store in a cool place or refrigerator for 10 days before eating.

Ingredients: Black beans, vinegar

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practice:

1. Put the washed and dried black beans into a wok and stir-fry over medium heat.

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2. After five minutes, you can smell the aroma of beans and hear the sound of popping. This is the black beans bursting. After the skins are all bursting, turn to low heat and stir-fry for another five minutes.

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3. Put it in a container and let it cool in a ventilated place

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4. Put the cooled black beans into a container with a lid and pour in enough vinegar to cover the beans.

. (Any vinegar will do, I use aged vinegar.)

5. When the black beans have absorbed all the vinegar, you can serve it on a plate. Add honey, mix well and serve

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2. Efficacy

Black beans soaked in vinegar is a golden prescription for treating kidney deficiency in traditional Chinese medicine

Black beans soaked in vinegar have the functions of beauty, weight loss, kidney tonification, eyesight improvement, and hair blackening. They can effectively improve constipation, high blood pressure, high blood lipids, back pain, leg pain, diabetes, prostate disease, gray hair, coronary heart disease, and vision loss, eye pain, dryness, dizziness, and headache caused by watching computers and TV for a long time. At the same time, black beans soaked in vinegar have a good effect on improving myopia and other eye diseases.

3. Types of Black Beans

Black beans can generally be divided into black-skinned green-kernel beans and black-skinned yellow-kernel beans.

The black-skinned green-kernel bean is named for its black seed coat and green kernel flesh. The reason why this variety is precious is that it is extremely rich in protein, vitamins, iron, etc. It has high medicinal value and is an excellent tonic in traditional Chinese medicine. According to Chinese medicine pharmacology, it has medicinal uses such as nourishing yin and qi, nourishing and improving eyesight, dispelling wind and preventing heat, promoting blood circulation and detoxifying, and blackening hair. It can be taken orally or used externally. It is effective when taken alone, and it is more effective when used in combination with other medicines. There are as many as 59 prescriptions in Compendium of Materia Medica that use black beans as a single ingredient to treat diseases.

The scope of treatment includes internal medicine, gynecology, surgery, ENT and drug poisoning, etc. It has a wide range of uses and is usually used as a cooling tonic and strengthening medicine. Because of this function, green-kernel black-skinned beans are listed as scarce materials in the international market and are sold well in Hong Kong, Southeast Asia, Japan, South America, Northern Europe and other countries and regions. Black-skinned yellow-kernel beans are a variety introduced from Japan. They are high in nutritional value and are an excellent material for making candied fruit, and are deeply loved by the Japanese.