Beans are a tradition in our countryDietOne of the most important ingredients in China. According to the research of nutritionists, it only takes two weeks to consume legumes every day to significantly reduce the fat content of the bodyBoosts immunityto reduce the risk of disease. Therefore, there is a proverb "eat 3 beans in winter, the doctor will move away", emphasizing that eating more beans in winter is essential for maintenanceHealthCrucial. Especially for middle-aged and elderly people, by insisting on consuming it for 2 weeks in a row, it is not only possibleFat loss, and it can also be increasedResistanceto improve the body's immunity.
Northeast regionSticky bean bunsIt is a very distinctive bean dishGastronomy。Here's how to make it: First, buy adzuki beans and soak them for a day. Then, put the soaked red beans in a rice cooker and cook them, add an appropriate amount of sugar, and crush them with a spoon. Next, mix the flour, glutinous rice flour, yellow rice flour and yeast powder, add an appropriate amount of warm water and stir into a dough, and let it stand for 1 hour. Cut the dough into an equal amount of dough, wrap the red bean paste in the dough, and seal well. Put the bean buns in the steamer and steam for 15 minutes before serving. In the Tohoku region, eatSticky bean bunsThe traditional method is to heat lard and sugar and apply it to bean buns to make them more sweet and tasty.
Soybeans are a very nutritious legume food. Make soybeansSydneyThe method of jujube paste is as follows: First, put an appropriate amount of soybeans and glutinous rice into a pot and fry them over low heat until the bean fragrance is emitted and the glutinous rice is browned. Then, sauté the soybeans and glutinous rice as wellSydneyand red dates are put together in a wall breaker and stirred into powder. Finally, put the soybean paste in the pot and add the appropriate amount of agingRock sugar, boil and drink. This mushy dish is not only delicate in taste, but also rich in soybeansNutrition factswithSydneyThe moist taste is perfect for winter consumption.
Black beansIt is a black color and round shape of the bean food, which has high nutritional value. ProductionVinegar soaked black beansHere's how: First, choose a uniform sizeBlack beans, wash and set aside. Then, willBlack beansPlace in a pan and sauté until fragrant and cracked skin. Next, the fried ones will be cookedBlack beansPut in a bottle and pour in a sufficient amount of aged vinegar orRice vinegarto soak the beans completely in vinegar. If you like the taste to be less sour, you can add some old in moderationRock sugar。will be sealedBlack beansBottle inRefrigeratorIt can be consumed after a week of refrigeration, and it is recommended to consume one teaspoon per day. Vinegar soaked black beansNot only hasBlack beansThe nutritional value also has aged vinegar orRice vinegarThe sourness and taste are unique.
Through the above three types of legumesRecipesRecommended, we can see the multiple nutritional values of legumes. Azuki beans are rich in plant protein and calcium, which can be strengthenedResistance；Soybeans are rich in protein and vitamins for the bodyHealthCrucial. Black beansIt is rich in a variety of antioxidants, yesBoosts immunity。Therefore, eating these three legumes in winter can reduce the fat content and increase the body'sResistanceto prevent disease.
In short, legumes are traditional in our countryDietoccupies an important position and is rich in nutritional value. By choosing the appropriate legumesRecipes, and consistent consumption, can improve our bodyHealthBoosts immunity。Especially for middle-aged and elderly people, eating more legumes in the cold winter can not only reduce the fat content, but also enhance itResistanceto prevent the occurrence of diseases. So let's get into the good Xi of eating beans every day and enjoy itHealthoflife