Rice vinegar soaked black beans

Soaking black beans in rice vinegar is a very simple and effective way to maintain health. The nutritional elements of black beans can be effectively chemically combined with certain components of rice vinegar, producing the magical effect of 1+1>2. As a traditional health-preserving ingredient in my country, black beans have been considered the best choice for nourishing and protecting the kidneys since ancient times. Long-term consumption of black beans can achieve the health-preserving effects of blackening hair, nourishing the skin, and improving eyesight.

mechanism

Soaking black beans in vinegar is mainly for people to better absorb the anthocyanins in black beans. Studies have shown that black beans have the best antioxidant and free radical resistance in an environment with a pH value of less than 7, and anthocyanins are also more easily absorbed by the human body.

practice

Black beans soaked in vinegar is a golden recipe for treating kidney deficiency in traditional Chinese medicine;

1. The advantage of cooked soaking is that the effect is poor and more effective ingredients are lost. Need to be kept in refrigerator.

2. The advantage of soaking raw is that it has a good effect but is time-consuming and can effectively retain nutrients. Can be stored without refrigerator.

100g black beans, 300ml brown rice vinegar. Method: Place the black beans in a frying pan and cook over medium heat until the skin bursts, then simmer for about 10 minutes. Put the cooked black beans into a sealed bottle and add brown rice vinegar, with the proportions of each being approximately 1/3 and 2/3. After it cools down, seal the bottle cap and wait for the black beans to absorb the vinegar and expand before eating. Over time, a film will grow on the vinegar, which can be thrown away. If the vinegar is turbid, replace it with new vinegar. Store in a cool place or refrigerator for 10 days before eating.

Although black beans soaked in vinegar have obvious health benefits, they should not be consumed in excess and are not recommended to be eaten raw, especially for people with poor stomachs or various gastrointestinal diseases. When the heating time is too long or the heating temperature is too high, the nutrients are easily destroyed. Therefore, considering various external factors, it is best to heat it to 70% doneness for better results.