How to fry black beans to make them crispier

Black beans are loved by the general public because of their rich nutrition. There are many ways to eat black beans. They can be stir-fried dry, stir-fried with other foods, or cooked. Black beans are delicious and have high nutritional value. They are suitable for all age groups. New mothers after childbirth can also eat black beans to promote lactation. Today we will first introduce how to fry black beans until they are crispy. Dry-fried black beans can not only lower blood pressure, but also taste great.

[ How to make crispy black beans ]

1. Materials

300g black beans, 1500g coarse salt

2. Practice

1. First pick out the broken or incomplete grains in the black beans.

2. Soak the black beans in water for 1-2 days until they are fully soaked.

3. Drain the moisture on the surface of the black beans.

4. Put the coarse salt into the iron pan and fry until hot.

5. Add black beans.

6. Use a spatula to stir fry continuously until the sound of the black beans popping gradually weakens.

7. You can use your hands to twist open the black bean skin, taste the bean kernel and turn off the heat when it becomes crispy.

8. Use a colander or coarse salt sieve to sift out the black beans and let them cool before eating.

*The content of protein, fat and plant cholesterol in black beans

[Protein] The protein content in black beans is as high as 36%-40%, which is equivalent to twice that of meat, three times that of eggs, and 12 times that of milk; [Amino Acid] Black beans contain 18 kinds of amino acids, especially the 8 essential amino acids for the human body; [Plant Sterols] Black beans also contain 19 kinds of oleic acid, and its unsaturated fatty acid content is as high as 80%, and its absorption rate is as high as over 95%. In addition to meeting the body's needs for fat, it also has the effect of lowering blood cholesterol. Black beans basically contain no cholesterol, only plant sterols, which are not absorbed and utilized by the human body. They can inhibit the body's absorption of cholesterol and reduce the cholesterol content in the blood. Therefore, eating black beans regularly can soften blood vessels, moisturize the skin and delay aging. It is especially beneficial for patients with high blood pressure, heart disease, etc.

*Content of trace elements in black beans

Black beans fried crispy have high nutritional value. Black beans are high in trace elements such as zinc, copper, magnesium, molybdenum, selenium, fluorine, etc., which are very important for delaying human aging and reducing blood viscosity. The crude fiber content in black beans is as high as 4%. Eating black beans regularly can provide crude fiber in food, promote digestion and prevent constipation.

Black beans are rich in nutrients, and they are more popular among the public when fried until crispy. Every 100 grams contains 36.1 grams of protein, 15.9 grams of fat, 10.2 grams of dietary fiber, 23.3 grams of carbohydrates, 224 milligrams of calcium, 243 milligrams of magnesium, 1377 milligrams of potassium, and 500 milligrams of phosphorus. It also contains essential vitamins B1, B2, C, niacin and trace elements such as iron, manganese, zinc, copper, molybdenum, selenium, etc. Black beans are the most nutritious health product among plants.