Why eat broad beans in the Beginning of Summer? The meaning and benefits of eating broad beans in the Beginning of Summer

Why eat broad beans at the beginning of summer? The meaning and benefits of eating broad beans at the beginning of summer

Because shelled broad beans are shaped like eyes, eye diseases were common in ancient times. In order to eliminate eye diseases, people ate broad beans at the beginning of summer to pray for a year. Eyes as clear as fresh peas, free from disease and disaster. For those who are more particular about it, a little bamboo shoots, peas, and amaranth are added to the broad bean rice, which means "a good harvest".

In Wang Zhen’s "Agricultural Book", it is said that broad beans are "the earliest among the hundred cereals. They can be eaten by cooking and can be used as a substitute for rice to satisfy hunger." In the countryside of northern Jiangsu. Most of the fields there are salty fields (the soil contains salt-alkali and evolved from the Yellow Sea beach), and either broad beans or cotton are grown in the fields. During the broad bean season in May every year, many families use broad beans as both a vegetable and a meal. In cities, broad beans are mostly eaten as a side dish.

It is of high value. It does not contain cholesterol, but is rich in protein, calcium, phosphorus, potassium, vitamin B, carotene and other nutrients that are beneficial to health. It also contains phospholipids, important components of the brain and nervous tissue, and rich choline. , has the effect of enhancing memory and strengthening the brain.

Broad beans can strengthen the spleen and stomach, clear away heat and stop bleeding, and lower blood pressure. They are suitable for symptoms such as weak stomach and spleen, insufficient middle qi, high blood pressure, bleeding, and difficulty in urination. In addition, the rich dietary fiber in broad bean skins can lower cholesterol and promote intestinal peristalsis, which is very helpful for improving constipation symptoms.

Selection of broad beans:

1. Look at the color: the color of broad beans is green, the brighter the color, the better. To avoid artificial dyeing, you should also breathe with your mouth and use your hands. Pinch to see if there is any fading of color.

2. Look at the shape: The shape of broad beans is oblate. When selecting, in addition to the shape, we should also look at whether the broad beans are full and round. The fuller the better.

3. Knead with hands: Knead with hands. Good broad beans should be hard and cannot be pinched. The inferior broad beans are soft and taste very bad.

How to make broad bean rice:

Ingredients: appropriate amount of broad beans, glutinous rice (the ratio of glutinous rice to rice is 6 Ratio 4), rice, shredded fresh bamboo shoots, bacon, short ribs, dried mushrooms, cooking wine, light soy sauce, chicken essence, salt

Method:

1. Soak the dried mushrooms in advance , glutinous rice and rice are washed and ready for use. Blanch the short ribs and drain. Shred bacon and shiitake mushrooms.

2. Add oil to the pot, add bacon and short ribs, stir-fry until fragrant, add shredded bamboo shoots, broad beans, and mushrooms, stir-fry for 2 minutes, then add drained glutinous rice and rice, and continue to stir-fry for 3 minutes. minute.

3. Add seasoning wine, chicken essence, salt, light soy sauce and water to a boil. Pour into the rice cooker and press the cooking button. Pay attention to the amount of water added, so that it is flush with all the mixed materials. It is not advisable to add too much, otherwise the taste of broad bean rice will be too glutinous.