How to practice black beans (what are the effects of black beans and how to eat them)

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List of contents for this article:

1、Wudou wine practices (simple and easy-to-learn home brewing method)
2、How to steam black beans
3、How to practice five-spice noodles and black beans
4、How to soak black beans with vinegar
5、Tianjin specialty: Tianjin Wudou

Wudou wine practices (simple and easy-to-learn home brewing method)

Finally, place the sealed glass bottle in a cool and ventilated place to avoid direct sunlight. The bottle can be gently shaken every 3 to 5 days to promote the full integration of black beans and white wine. After about 30 days of fermentation, the black bean wine can be brewed. At this time, the wine appears dark brown and exudes a strong aroma of wine and beans. During the brewing process, the following points need to be paid attention to.

Preparations Wash the black beans and dry them for later use. Also prepare high-quality white wine and white sugar. Cook black beans Put black beans into a pan, add appropriate amount of water, boil, turn to low heat and cook for about 30 minutes until black beans are cooked. After boiling, drain the black beans and remove them for later use. Add white sugar and place the cooked black beans into a clean glass bottle, then add white sugar and stir well. The amount of white sugar can be increased or decreased appropriately according to personal taste.

Or stir-fry it until crispy and eat it, which is very delicious. In addition, black beans can also be used for making wine. After frying for about 1 hour, you can make wine. Ingredients: 250 grams of black beans, 30 grams of white peony root, 60 grams of coix seed, Gu Yangkang, no additives, and 5L of wine for making wine.

Yellow mud sealing: Finally, seal the mud mixed with yellow mud and rice bran on the mouth of the film to ensure that the wine jar is well sealed. After completing the above steps, a jar of pure black bean health wine has been produced. Please note that all materials and tools must be kept clean and hygienic during the production process to avoid impurities or bacteria being mixed into the wine. At the same time, after production, it should be stored in a cool and ventilated place until it is fully fermented and ripe.

The making method of black bean soaking wine is as follows: Prepare ingredients: rice wine, black bean ingredients: longan, red dates, orange cake, wolfberry, osmanthus production steps Fry black beans: First stir-fry a suitable amount of black beans, this step is to make black beans easier to release their nutrients and increase the aroma of the wine. Prepare ingredients: Put the fried black beans together with longan, wolfberry, osmanthus and other ingredients for later use.

How to steam black beans

Method 1 (traditional steamer): Add water to the pan and bring to a boil, lay the black beans on the steaming drawer (avoid stacking), and steam for 30-40 minutes over medium heat until the beans are soft and glutinous (you can easily crush them with chopsticks). Method 2 (Electric rice cooker): Put black beans into the inner container, add water until the bean flour has just been covered, select the "steaming" function, about 40 minutes. Inspection and adjustment: If the beans are hard after steaming, add a small amount of hot water and steam for another 10 minutes. Serving suggestions: Serve directly as a staple, or mix with rice or salad.

Boil the soup base: Cut the pork feet into pieces and blanch them in water to remove the fishy smell. Put them into the pot together with the soaked black beans and two slices of ginger, and add clear water to make the soup.

Prepared ingredients: Dried broad beans: 500g Ingredients: cloves, angelica root, cardamom, licorice, kaempferia, galangal, fragrant leaves, cinnamon, star anise, clove, cumin, amomum villosum, pepper: appropriate amount, salt: 30g Sift off residual beans (pick out unhealthy beans with black spots, color spots, etc.). After rinsing with clean water, soak in warm water at about 40 degrees for 24 hours.

Practice: Wash the black beans, steam them repeatedly and store them in bottles. Eat it daily. Soaking black beans with vinegar Soaking black beans with vinegar has many effects. First, black beans can help effectively improve vision and black hair; second, white vinegar can help beautify the skin and lose weight. The combination of the two cannot enhance the effects of beauty and hair blackening, but also can alleviate and improve some diseases. Often soaking in black beans with jealousy can help white hair turn black.

There is a traditional snack in Tianjin called "Wudou". It is actually five-spice broad beans. Some people also call it Xiangdou. Ingredients details: -Ingredients: 500g of dried broad beans-Accessories: 30g of cloves, angelica root, cardamom, licorice, kaempferia, galangal, fragrant leaves, cinnamon, star anise, cumin, amomum villosum, pepper, salt. Production steps: Prepare 500g of dried broad beans.

Tianjin Wudou is a specialty snack in Tianjin. It is actually cooked with five-spice broad beans, also called Xiangdou. The following is a detailed introduction to Tianjin black beans: Origin Legend: There is an interesting legend about the origin of Tianjin black beans. It is said that when Qianlong toured the south in disguise along the canal, he tasted this boiled broad bean at a shop in Muzhuangzi, north of Tianjin., and praised it. Later, this broad bean became court food.

How to practice five-spice noodles and black beans

Spiced noodle beans are a traditional China snack that is loved by many people for its unique aroma and taste.

Five-spice noodle beans are a popular Chinese snack known for their unique aroma and crispy taste. The process of making five-spice flour beans is both fun and simple. Here is a basic five-spice flour bean recipe that you can adjust to your own taste.

Cook spiced broad beans. Noodle black beans, also known as bud black beans, are actually boiled five-spice broad beans. Miangudou has the effect of nourishing the stomach and replenishing protein.

Configuration method of five-spice noodles: Formula 1: Amomi, cloves, cardamom, cinnamon, and sesame. Formula 2: aniseed, dried ginger, cumin, pepper, tangerine peel, pepper. Formula 3: aniseed, cinnamon, sesame, white pepper, amomum villosum, dried ginger, and licorice. Usage: Stewing meat or poultry dishes, or adding them to marinade to enhance flavor, or mixing fillings.

How to soak black beans with vinegar

1. Disadvantages of steaming: Steamed black beans have high water content and tend to become soft and rotten after soaking in vinegar, with poor taste. It may breed bacteria and is difficult to preserve.

2. The correct way to soak raw black beans with vinegar is as follows: Ingredients: 100 grams of black beans, appropriate amount of vinegar (it is recommended to use balsamic vinegar or rice vinegar). Steps: Cleaning black beans: Put the black beans in clear water, gently rub them to remove surface dust and impurities, and then drain the water for later use. Stir-fry black beans: Put the drained black beans into a pan, heat over medium heat, and stir fry until the water completely evaporates.

3. The correct way to soak black beans with vinegar is as follows: Preparation ingredients: black beans 810 kilograms of rice vinegar 2 kilograms of boiling black beans: Boil the black beans until 70% cooked, and then drain the water. Soaking: Add cooked black beans to rice vinegar and soak. During the soaking process, place it in a cool place or refrigerator for 10 days until the beans fully absorb the vinegar. If the beans have dried up the vinegar, add appropriate amounts of new rice vinegar.

4. Soaking raw black beans in vinegar is a traditional health method. Mr. Ni Haixia mentioned related practices in his lecture.

Tianjin specialty: Tianjin Wudou

Jinwei Wudou: Location: Located at the bottom of Building 12, Nanfengli, No. 21 Xihu Road, Nankai District, Tianjin City. In addition to Wudou, there are also other snacks such as tiger beans. Selling price: 7 yuan per catty of black beans. Taste: In sharp contrast to Hailan black beans, it is more chewy, with medium flesh but not too soft and rotten. The salty aroma has a subtle sweetness, which makes people have endless aftertaste. Other snacks: Tiger beans are fried broad beans with bright and oily skin, crispy and delicious, and salty aroma overflowing.

Tianjin's halal Hailan black beans and Tianjin flavor black beans are snack shops that mainly sell specialty black beans. Both have their own characteristics in terms of taste, price, and store environment. The specific introduction is as follows: Halal Hailan Wudou Address: Dishang, No. 2 Xiguan Street, Tianjin City. Store environment: There is a small shop, but it does not accept in-house food. The merchant sells black beans at the entrance of the store. Dishes and price: Black beans 7 yuan per catty.

Among Tianjin specialties, there is a kind of pasta called "Wuchang Zhixiang Mian". It uses five kinds of beans as the main raw materials, namely broad beans, soybeans, mung beans, peas and red beans. Locally in Tianjin, people usually don't call boiled broad beans "big black beans", but simply call them "five beans". This specially made bean food is deeply loved by the people of Tianjin for its unique aroma and soft taste.