Is raw pickled beans poisonous?

Long beans are delicious whether they are pickled or fried. So I picked a handful, pinched off both sides of the long bean, washed it and dried it, and cut it into thumb-length sections; Add fresh pepper, shredded ginger and garlic cut into sections or thin strips, and put them in a clay pot.

The old man told me: the beans marinated in this earthen pot for forty years are salty. After all, the proper salt should be put, and it should be rubbed twice from left to right to make the salt evenly distributed on the long beans. There are a few thin river pebbles on it, so it must be compacted; Finally, pour in cold water and cover it. Finally, I firmly remembered this point: the water must be cooled. Otherwise, it will fall short, and the good long beans will be pickled until they rot and stink, so they can only be thrown away. Long beans can be eaten with salt and light yellow. Eat, take out, wash and cut into strips, and pour a few drops of salad oil. The second is to put some rapeseed oil to explode, and the time must not be long. No matter how you eat it, it's a piece of cake to accompany the meal, which is not elegant at all. Eating pickled beans too much in the past was really caused by the confusion of daily life, not because of the love of eating. I often pick up a bowl of porridge and see the pickled beans frowning in front of me, and my gums are sour. I think of sesame oil sticks, peanuts and floss are also long luxuries.

Crucially, legumes include peas, sword beans, lentils and beans. Most people only know that they have more high-quality protein and unsaturated fat (good human fat), and minerals and vitamins are higher than other vegetables and fruits, but they don't know that they still play a key role. Traditional Chinese medicine believes that leguminous vegetables are warm and have the function of eliminating dampness and strengthening the spleen, which is especially suitable for people with spleen and stomach deficiency and cold.

Production of tips vaccine

1. Adding a small amount of salt and edible oil to water can make the color of long beans greener and more tender.

2. Long beans must be blanched thoroughly to avoid poisoning.

3. Long beans can be cooled after being put into water, which can make their taste more crisp.

Whether fried beans can be covered has become one of the hottest topics. Some people say, "long beans contain cyanosides, which will cause hydrocyanic acid and have adverse effects on the body." Hydrogen cyanide is evaporated from long beans after high-temperature cooking. " If you cover it, it will be stewed in the pot. If you eat long beans like that, you may get food poisoning. "However, authoritative experts in food say: 1, long beans are not high cyanide foods, but Lima beans in beans are counted. 2. Hydrocyanic acid is soluble in water, and it has little effect on its solubility in water without cover. 3. High temperature heating was originally a reasonable way to reduce the influence of cyanosides.