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Fried lentils, what's the trick to prevent poisoning?

There are many kinds of beans and vegetables, including lentils (also known as kidney beans), beans (also known as cowpeas), sweet peas and Dutch beans. Among them, the autumn lentils after frost contain high content of legumin, which is not easy to digest in the body, and can inhibit thrombin and prolong the coagulation time, causing food poisoning. There are many ways to eat lentils. No matter which method is adopted, it must be heated and cooked. Only in this way can the toxic lectin and hemolysin lose their reactivity. The common characteristics of the poisoned lentils are that the color of the lentils has not changed completely, and the smell of the raw lentils is strong.

Therefore, when making, it must be hotter and longer than other vegetables. In addition, adding appropriate amount of garlic before the lentil dish is out of the pot can not only change the taste, but also sterilize and detoxify. Sulfur compounds in garlic have strong antibacterial effect, and can remove toxic substances in the stomach; selenium in garlic can reduce the detoxification burden of the liver, and achieve the purpose of protecting the liver.

Cold, stir fry or stew, you can put garlic to sterilization and detoxification. In short, legume vegetables are rich in vitamins and minerals, so long as the correct production method is adopted, it is beneficial and harmless to human body.