How many days should black beans be soaked in vinegar before consumption?

Update Date: 2024-06-20 Source: Network

Black beans have a good effect of nourishing kidneys and supplementing yin, while vinegar is also a major seasoning in our daily cooking. Soaking black beans in vinegar and eating them regularly can help lower blood pressure. Generally, they can be eaten after one day, and the longer they are soaked, the better the effect. However, for people with poor gastrointestinal health, it is not recommended to consume them, as vinegar can easily stimulate the gastric mucosa and cause gastric discomfort. Vinegar-soaked black beans are a common home-cooked dish made from black beans and vinegar. Black beans are nutritionally comprehensive and rich in protein, vitamins, and minerals, with the effects of promoting blood circulation, diuretic, wind-dispelling, and detoxification. Soaking black beans in vinegar is mainly to help people better absorb the anthocyanins in black beans. Studies have shown that black beans have the best antioxidant and anti-free radical abilities in an environment with a PH value less than 7, and anthocyanins are also easier to be absorbed by the human body. Although vinegar-soaked black beans have so many health benefits, they should not be eaten raw, especially for people with poor gastrointestinal health. However, some nutritional components may be lost after heating, so it is recommended to cook them to about 70% doneness.

Vinegar-soaked black beans are a golden formula for treating kidney deficiency in traditional Chinese medicine. They have the functions of beauty, weight loss, kidney reinforcement, eyesight improvement, and hair blackening, and can effectively improve constipation, hypertension, hyperlipidemia, sore waist and legs, diabetes, prostate disease, gray hair, coronary heart disease, and vision decline, eye pain, dryness, dizziness, and headache caused by prolonged use of computers or television. At the same time, vinegar-soaked black beans also have a good effect on improving eye diseases such as myopia.

Methods for making vinegar-soaked black beans: 1. Soaking cooked black beans: This method is faster but less effective and results in the loss of more active ingredients. It needs to be stored in the refrigerator. 2. Soaking raw black beans: This method is more effective but time-consuming and can effectively retain nutritional components. It does not need to be stored in the refrigerator. Ingredients: 100 grams of black beans, 300 milliliters of brown rice vinegar. Directions: Place the black beans in a frying pan and cook them over medium heat until the skins burst. Then cook them over low heat for about 10 minutes. Put the cooked black beans into a sealed bottle, add brown rice vinegar, and the proportion of the two should be approximately 1/3 and 2/3. Seal the bottle tightly after it cools down, and wait until the black beans absorb the vinegar and expand before eating. Over time, a film may form on the vinegar, which can be discarded. If the vinegar becomes cloudy, replace it with new vinegar. Store in a cool place or in the refrigerator for 10 days before consumption.

Ingredients: an appropriate amount of black beans and vinegar. Directions: 1. Put the washed and dried black beans into a frying pan and dry-fry over medium heat. 2. After five minutes, you can smell a bean aroma and hear popping sounds, which indicates that the black beans are bursting. When the skins have all burst, turn down the heat and continue frying for five minutes. 3. Put the black beans into a container and let them cool in a ventilated place. 4. Put the cooled black beans into a container with a lid and pour in vinegar that can cover the beans. (Any type of vinegar can be used, I used aged vinegar.) 5. When the black beans have absorbed all the vinegar, they can be served. Add honey, mix well, and they are ready to eat. Consumption method: It is not necessary to eat a lot at a time, just two or three beans will suffice, but it is important to consume them regularly to achieve the desired effect.