It's also the season when Maodou goes on the market. Cook some Maodou at home. It's nutritious and delicious as a snack. But how can you cook it as green as it is sold in the hotel? How to cook delicious and good-looking Maodou? Let's have a look.
How to keep green in boiled soybean
1. Choice of soybean
First of all, we must choose fresh, green and full beans. Those who are old should not be yellow.
2, add salt
If you want to iron the green beans, add some salt. Wash the soybean and put it in the basin, sprinkle salt (put more) and rub it with your hands to remove the hair on it, which is easy to taste. After rubbing, soak it in cold water for 15 minutes. If the salt is less, soak it for a while. Because salt can make chlorophyll tend to be stable, and prevent it from being destroyed by high temperature, thus maintaining its color. Because the content of potassium in soybean is more, it can keep balance with sodium in salt, so it can eliminate the adverse effect of salt.
3. Add beans when the water boils
It's true that cold water and Maodou will make Maodou taste better, but it will also make pod chlorophyll decompose more, so the color is not so good-looking. If you want to keep the green color of the bean pods, it is recommended to put the bean after the water boils.
4. Add enough water at a time
It is recommended to add enough water at one time before boiling the soybean. Do not add water halfway. This will lengthen the cooking time of the soybean and make the chlorophyll of the soybean pods destroyed more, so the color is not so green. At the same time, keep the water boiling all the time.
5. Drop oil or add alkali water when "flying water"
Boil the beans in salt water and add two drops of oil to keep them green. That is to say, add some oil to the boiled water and then boil the beans. (the flying water is blanching water) or add some edible alkaline water to the flying water. The boiled Maodou is also green.
6. Open the lid and cook
In the process of boiling, it is recommended to keep the heat boiling, and do not cover and simmer. Otherwise, the temperature in the pot will be increased, the chlorophyll will decompose faster, and the soybean will soon turn yellow.
7. Control the cooking time
Generally, don't cook the beans too long, for example, don't cook them until they are cracked, which will easily turn yellow. The cooking time of the soybean should be about 5 to 10 minutes after the water boils. If the cooking time is too long, the chlorophyll of the pod will be completely decomposed, and it is impossible to turn the green bean.
8. Remove cold water immediately after cooking
Don't soak the beans in hot water for a long time after they are cooked. In this way, the beans will turn yellow soon. You should take them out quickly and put them in cold water or ice water. Take them out and cool them immediately. Rinse them several times until they are basically cool. Then add a little salt to the cold water to taste them.
How to cook green and tasty soybean
Ingredients: green bean, onion, ginger, pepper, seasoning, fennel, cinnamon, refined salt.
Production method:
1. Wash the soy bean with clear water and reserve.
2. Slice onion and ginger.
3. Wrap the spices with gauze and make them into spice bags for later use.
4. Make water in the pot, boil the water, then put the soybean and salt into the pot, and then boil it.
5. Turn down the heat and cook for about 7 minutes.
6. Soak the beans in the pot for half a day (about 6 hours) and then fish them out.
reminder:
1. Don't cover the pot, open the lid and cook, so that the green color of the beans can be maintained.
2. Don't cook for too long, just cut off the raw beans. The long boiled beans don't chew and lose their mellow taste.
3. Don't add salt when cooking the soybean. Sprinkle salt while it's hot. Sprinkle a layer of salt and turn it over for a few times to make the salt evenly distributed. Then sprinkle it again until it tastes good.
Precautions for eating Maodou
1. Do not eat with meat. Many people like a plate of soy beans, a few kebabs, a dozen draught beer with eating, in fact, this is very unscientific. Because the fat content of soybean is also very high, coupled with the fat of barbecue, it is easy to eat with too much fat, resulting in obesity.
2. Don't eat beef, mutton and liver when eating Maodou. Maodou is rich in vitamin C, which reacts with copper and iron in the liver of cattle and sheep, and destroys the absorption of vitamin C by human.
3. People with uremia, allergy to legumes and diarrhea are not suitable for eating.
4. It must be cooked well, or the harmful antitrypsin and thrombin contained in it will cause poisoning.