"Eat beans in summer", five kinds of beans should be eaten often, and two kinds of "poisonous beans" should not be eaten, so it is more beneficial to eat them in season.

There are many old sayings widely circulated among the people in our country, which guide our lives. There is no lack of dietary wisdom. For example, when summer comes, there is a saying that "eating beans in summer is better than eating meat", which still applies today. First of all, when people enter the hot summer, they are prone to sweat, have a strong metabolism and consume a lot of energy, so they need to ensure the supply of nutrients in their diet. But in summer, big fish and big meat are particularly greasy and difficult to digest, so they need light and nutritious food to supplement them. Beans are a good choice. First of all, they are very cheap in this season. Secondly, beans are rich in protein, and even some beans have higher protein content than meat. At the same time, beans also contain calcium, iron, potassium, magnesium and other trace elements, as well as vitamins, so the nutrition is more diverse. From this point of view, the saying "eat beans in summer" makes sense.

Eating beans in summer is not as good as eating meat. Summer has arrived. Today, I will share with you five kinds of beans suitable for summer. Keep in mind the wisdom of seasonal diet, and the whole family will benefit. Let's have a look!

pea

During this period, you can see green peas in both supermarkets and vegetable markets, and the price is not expensive, 2-3 yuan per catty. Pea is not only rich in protein, but also contains lysine which is not found in many grains, which is helpful for our human development and enhancing immunity. Green peas can be cooked directly, cooked or made into cookies, which are unique in summer.

Recommended recipe: boiled peas

Ingredients: 500 grams of peas with pods, proper amount of water, 2 grams of edible alkali, a little edible oil and proper amount of salt.

1. Because we cook peas and pods together, we need to clean them thoroughly first. Put green peas in water, add 1 teaspoon of edible alkali, soak 10 minute for sterilization. Then rinse repeatedly with clear water.

Prepare a pair of scissors and cut the two ends of pea pods apart, so that it is convenient to taste when cooking.

3. Put the processed pea pods into the pot, and don't use an iron pot, which is easy to cook black. You can use stainless steel pot or casserole, add water without peas, salt and two drops of cooking oil.

4. Boil the water in the pot with high fire, then turn to medium fire and continue to cook for about 8- 10 minutes, and the pea pods will burst and be cooked at this time. Then turn off the fire and let pea pods soak in the water for half an hour, which is convenient for eating.

5, like to eat spicy or other flavors, you can add the corresponding seasoning when cooking.

Green soybean

Summer is the season to eat barbecue, and it is essential to boil edamame on the barbecue stall, which is also the embodiment of the perfect combination of edamame and summer. Soybean belongs to the youth of soybean, and its nutritional properties are similar to those of soybean, and it is rich in protein, lecithin, vitamin C, minerals and so on. The taste has its own fragrance. Soybeans are similar to green peas. They can be boiled in water, eaten in vegetables and made into soup, adding a touch of fresh green to our summer table.

Recommended recipe: Fried edamame with minced meat.

Ingredients: 300g edamame, pork 150g, half a carrot, appropriate amount of shredded ginger and chopped green onion, soy sauce 1 spoon, half a spoon of oyster sauce, and appropriate amount of oil and salt.

1. First, peel the edamame from the edamame clip. You can also pinch both ends of edamame with both hands and twist them in different directions, and edamame will come out.

2. Put peeled edamame into clear water and rub it gently with your hands to remove the film on the surface of edamame.

3. Prepare some pork, wash it and cut it into small diced meat. At the same time, wash the carrots and cut them into diced carrots for use.

4. Heat the oil in the pot, add the pork, stir fry quickly until it turns white, then add chopped green onion and shredded ginger to remove the fishy smell, and add soy sauce, soy sauce and oyster sauce to taste.

5, add edamame, stir-fry with diced meat evenly, add half a bowl of hot water, cover the pot and simmer for about 5 minutes, and thoroughly cook edamame.

6. Finally, add diced carrots and season with a little salt. Stir-fry evenly and serve.

black soya bean

Among many beans, black beans are definitely a kind of beans that cannot be ignored. In recent years, more and more people have begun to realize the benefits of eating black beans. The content of protein in black beans is as high as over 30%, and it is also rich in anti-aging components such as anthocyanins and vitamin E. If you want to grow old slowly, you might as well eat some regularly. Black beans can be made into porridge, soy milk or fried into snacks. All kinds of eating methods are very convenient.

Recommended recipe: three black rice paste

Ingredients: 20g black beans, 20g black rice, 20g black sesame 10g, 20g millet, and 20g clear water 1000ml.

1. Wash black beans, black rice, black sesame seeds and millet separately, usually twice.

2. Put all the washed ingredients into the wall-breaking machine at the same time, and add 1000ml purified water.

3. Start the wall-breaking machine and select the rice paste button or soybean milk button to start the countdown.

4. After the wall breaker stops working, the rice paste is prepared and poured into the bowl. You can add the right amount of sugar or honey to taste according to your own preferences.

mung bean

In hot summer, it is best matched with mung beans, such as fresh and refreshing mung bean soup, sweet and delicious mung bean ice cream, smooth and attractive mung bean cake ... just listening to the name seems to make people feel a lot better. Mung beans are rich in various trace elements and vitamins, and are often eaten in summer, which helps to clear away heat and toxic materials, relieve summer heat and reduce fire. Therefore, it is better to keep some mung beans at home and eat some at intervals, so that summer will be more comfortable.

Recommended recipe: mung bean cake

Ingredients: 300g peeled mung beans, 30g sugar, 20g condensed milk, 30g milk powder, 50g coconut milk and 30g butter.

1. Wash peeled mung beans with clear water, and then keep about 1.5 times of clear water for soaking overnight. It's hot in summer, so it's best to seal it and put it in the refrigerator for soaking.

2. Soaked mung beans are full of water and become chubby. Let's drain the water.

3. Spread the steaming cloth on the steamer, spread the mung beans on the steaming cloth, steam for about half an hour, and steam the mung beans thoroughly.

4. Cool the steamed mung beans a little, put them in a cooking machine, and add milk powder, condensed milk, sugar and coconut juice at the same time, and beat the mung beans until the texture is fine.

5. Put the butter in a non-stick pan, heat it on low heat until the butter melts, add the mung bean paste, and stir it with a silicone shovel until the excess water in the mung bean paste can be easily caked and will not spread.

6. Find your own mold, arrange the mung bean paste into small portions according to the size of the mold, put a small portion of mung bean paste into the mold and press it tightly, then press it hard and gently demould it.

7. The shaped mung bean cake is ready and can be eaten in the refrigerator for about 2 hours. It tastes better, cold and refreshing.

8. Cocoa powder, matcha powder and purple potato powder can be added. According to your own preferences, you can also add your favorite dried fruits, such as dried cranberries or mint leaves to taste.

cowpea

Summer is the season when a large number of vegetables are on the market, and beans belong to one of the major categories, such as green beans, lentils and cowpeas. Beans are rich in vitamins, dietary fiber and mineral nutrition, so you might as well eat more in summer. In life, all kinds of beans are eaten in a variety of ways, such as cold salad, stir-fried, steamed, stewed, stuffed buns and so on. , is a frequent visitor on the summer table.

Recommended recipe: cowpea breakfast cake

Ingredients: 200g cowpea, 50g corn kernels, egg 1 piece, 50g flour, and proper amount of oil and salt.

1. First, select and clean cowpeas. The corn kernels are also cleaned for use.

2. Boil a proper amount of boiling water in the pot, add 2 grams of salt and a little cooking oil, add cowpea, cook for about 5 minutes, break it up and take it out. Add corn kernels, cook for 3-5 minutes, and take out when cooked.

3. Let the cooked cowpea cool a little, then cut it into cubes and chop it as much as possible. If the corn kernels are bigger, cut them smaller with a knife.

4. Put the chopped cowpea and corn kernels into a bowl, beat in 1 egg, add half a bowl of flour and proper amount of salt at the same time, and stir evenly with chopsticks into a paste.

5. Preheat the pan, brush some cooking oil at the bottom, pour the order paste into the pan, put it in the shape of a small round cake, and choose medium fire to fry.

6. Fry one side until it is solidified, turn it over with a shovel and continue to fry the other side until both sides are golden and fragrant.

Besides knowing how to eat, we should also pay attention to avoid eating two kinds of "toxic" beans, so as not to affect our health.

There are no cooked beans.

No matter mung beans, black beans, edamame, peas and other miscellaneous grains, or cowpeas, green beans and lentils, they must be cooked before eating. Otherwise, it will cause indigestion, gastrointestinal discomfort and even the danger of poisoning. Especially when cooking, it is best to blanch and cook in advance, and then fry to ensure that the cooked food is cooked thoroughly.

Germinated potatoes

Strictly speaking, potatoes are a kind of root vegetables, but summer is the season when potatoes are on the market in large quantities. Many people will buy a lot of potatoes at a time and eat them slowly at home. However, summer is hot and humid. If potatoes are not properly preserved, they will easily turn green and germinate, producing toxic substances. We'd better not eat sprouted potatoes, lest toxic substances accumulate in the body and affect our health.

Temperature, humidity and light are the three major factors to promote potato germination, so we try to keep potatoes dry and avoid light and low temperature when storing them. We can put potatoes in black plastic bags, add a pack of baking soda and store them in a cool and ventilated place, which is more conducive to preventing potatoes from sprouting.