What are the contraindications of Jiangdou's effects?

Jiang beans are a common type of bean in our daily diet. Jiang beans are rich in a large number of nutrients and a variety of bean proteins, which can supplement the protein and a variety of trace elements needed by the human body every day. Regular consumption can have a diuretic effect on the human body and can also effectively remove dampness. It is a relatively good food for the body. Generally speaking, Jiang beans have no taboos on the body and are a food suitable for all ages.

The efficacy of Jiangdou

Dehumidifying, promoting diuresis, clearing away heat and relieving restlessness. Basically all beans have the effect of removing dampness and promoting diuresis, and are sweet and mild in nature.

Morphological characteristics

Annual twining herbs, glabrous. There are 3 leaflets, the terminal leaflet is rhombic-ovate, 5-13 cm long, 4-7 cm wide, with an acute apex, a nearly rounded or broadly cuneate base, and glabrous on both surfaces; the lateral leaflets are obliquely ovate; stipules are ovate, about 1 cm long, and extend downward into a short spur at the attachment point. The racemes are axillary; the calyx is bell-shaped and glabrous; the corolla is lavender, about 2 cm long, and the upper part of the style has light yellow hairs inside. The pods are linear, pendulous, and up to 40 cm long. Flowering and fruiting period is from June to September.

It is widely cultivated throughout the country.

use

There are many varieties of cowpeas that are eaten as vegetables. According to the different colors of the pods, they are divided into white-skinned cowpeas, green-skinned cowpeas, flower-skinned cowpeas, red-skinned cowpeas, etc., and according to the different reactions of each variety to the length of light, there are varieties that are insensitive to the length of light, such as the red-billed cowpea, and varieties that are sensitive to the length of light, such as the hairy taro cowpeas grown in Shanghai and Yangzhou, and the Beijing cowpeas cultivated in Suzhou and Wuxi. The seeds are used as medicine, which can strengthen the stomach, replenish qi, nourish and aid digestion.

Jiangdou Method

Spicy Stir-fried Sour Beans

Material

1 Chinese pot, 200g sour beans, 8g chili, 20g sugar, 5cc sesame oil, 120cc water

practice

1. Cut the sour beans into small pieces, soak them in cold water and then wash them; chop the peppers and set aside.

2. Heat a pan with a teaspoon of oil, add the chili and the sour beans from step 1, stir-fry evenly, add seasonings and cook until slightly dry.

Fish-flavored cowpea

Material

Ingredients : 200 grams of cowpea

Seasoning : 10g pickled pepper, 5g ginger, 5g green onion, 5g garlic (white skin), 3g salt, 5g sugar, 5g vinegar, 2g MSG, 5g soy sauce, 30g chili oil, 5g sesame oil

practice

1. Remove the seeds and stems of the pickled peppers and chop them into fine pieces.

2. Peel the ginger and cut into pieces.

3. Peel the garlic and cut into pieces.

4. Wash the green onions and cut them into chopped green onions.

5. Put salt, sugar, MSG, soy sauce and vinegar in a bowl and mix well. Then add pickled chili pepper, ginger and garlic, chopped green onion, chili oil and sesame oil and mix well to make the fish flavor sauce for cold dish.

6. Wash and straighten the tender cowpeas, cut off both ends, cut into 5 cm long sections, and blanch them in boiling water.

7. When cooked through, remove from the water, add sesame oil, mix well, and let cool.

8. Place the blanched cowpeas neatly on a plate and drizzle the prepared sauce on top when serving.