Soybean sprouts

Soybean sprouts

Bean sprouts, or stir-fried soup, or juice and cold dressing, a pot of spicy poached fish, especially the bottom.
In many people’s impressions, bean sprouts may be the “weak boy” in vegetables. When describing a person’s weak body, they must say that he “looks like a bean sprouts”.
However, don’t look at the thin and weak bean sprouts.
  Let ‘s start with history. Bean sprouts, together with tofu, noodle sauce, and gluten, are collectively known as the “Four Great Inventions of Chinese Food”. Because of their crystal clear whiteness and slender figure, they are praised by the Ming people as “ice muscle jade” and “white dragon”The “beard”, plus its shape resembles Ruyi, is also called Ruyi cuisine.
  The bean sprouts are not only beautiful, but also satisfying in nutrition.
Li Shizhen recorded in “Compendium of Materia Medica” that the bean sprouts are unique in white beauty. After eating, they can keep their heart healthy and have the ability to “detoxify the wine, heat the poison, and benefit the three burners.”
In the classics of Chinese medicine, soy bean sprouts are ranked first in Yishou food, while mung bean sprouts are ranked sixth.
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  Professor Cheng Yiyong, vice chairman of the Chinese Nutrition Society, pointed out that compared to beans before sprouting, bean sprouts not only changed in appearance, but also experienced a series of biochemical reactions in their components, which greatly increased their nutritional value and nutrient utilization rate. The most typical example isDried beans basically do not contain vitamin C, but the content of vitamin C after bean sprouts is greatly increased, which can maintain skin elasticity and prevent skin aging and wrinkling. It also contains vitamin E that prevents skin pigmentation and eliminates skin spots.Real beauty.
  Speaking of the types of bean sprouts, Cheng Yiyong introduced: common bean sprouts, mung bean sprouts, black bean sprouts, broad bean sprouts, pea sprouts, etc., among which the soybean sprouts have the highest nutritional value.
During the germination process of soybeans, more calcium, iron, phosphorus, and zinc are released due to the action of enzymes, especially aspartic acid is greatly increased, which can reduce the accumulation of lactic acid in the human body and relieve fatigue.
  However, Xiuwaihuizhong’s bean sprouts are also delicate “Miss Qianqin”.
For many people who like to cook the bean sprouts hot and cold, Cheng Yiyong disapproves of it: high temperature is the natural enemy of vitamins, and high temperature and water is absolutely unacceptable. It is best to simmer it out of the pot;It is necessary to fry quickly to minimize the loss of vitamins.