[Soy bean stewed pork belly]_Soy bean stew_How to stew

[Soy bean stewed pork belly]_Soy bean stew_How to stew

Soybean is a very common food in people’s daily life, because its nutritional content is very high, and it tastes more delicious, so it is more popular.

In daily life, people eat soy beans with many other ingredients to stew them. Some soy stewed pork belly is a more common way of eating, which has many effects on the human body. Let’s introduce the soy stewed pork belly in detail below.Practice and effectiveness.

Soybean sprouts stewed pork belly material: one piece of pork belly, coarse salt, vinegar, flour, a large bowl of soy sprouts, white peppercorns, ginger, cooking wine, salt method 1, one piece of pork belly, torn oil tendons, thickened saltAfter rubbing and rinsing, continue rubbing with vinegar, soak for another quarter of an hour, and rinse with water.

After draining the water, knead the flour and rinse.

If the pork belly is dirty, repeat the previous steps.

2. Add half a pot of cold water, boil the pork belly, and boil the water until the water boils. Then remove the pork belly and rinse the surface with warm water.

The darker layer of pork belly will have a small amount of white dura outside. Carefully cut it off with scissors.

Then cut the pork belly into a belly that is about cm wide.

3, a large bowl of soybean sprouts, do not remove the root.

4. Take a little white peppercorns and scoop them on the iron pan.

Add water to the saucepan, take a piece of peeled ginger, add white peppercorns, and boil over high heat.

When the soup is rolled, turn to a small fire, lower the belly sticks and soybean sprouts, pour a small bowl of cooking wine into it, close the lid, and stew with minimal fire.

I took a bite of a cast-iron pot and simmered it for about two and a half hours until the belly became soft.

5. Season with salt and simmer for half an hour.

Soybeans have a nutritional value of 1. Soybeans contain about 40% protein, which is better than animal protein in quantity and quality. The protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, 6000 grams of milk, or 1000 grams of lean pork.Meat “and” green dairy cows “.

2. Soybean protein contains more essential amino acids, especially lysine, which just supplements the deficiency of cereal lysine, while methionine lacking in soybean can be supplemented by cereal.

3. Soybean meal content is 18-20%, which takes the first place in beans, and the oil yield is 20%.

In addition, a few advantages over animal sex are that it contains less cholesterol, and the addition of linoleic acid and linoleic acid dilute acid. Such unsaturated fatty acids make soybeans have a cholesterol-lowering effect; lecithin can also, which can affect the development of the nervous systemThere’s important meaning.

4, containing potassium, sodium and other inorganic salts, some essential trace elements, isoflavones areoflavone glycosides (including genistein), genistein and soybean saponins.

Dried soybeans do not contain vitamin C, but can produce vitamin C after germination. It can be supplemented in the off-season of vegetables.

In addition, soy contains vitamins A, B, D, E and calcium, phosphorus, iron and other minerals.

5. Soy products after soy processing not only have high protein content, but also contain a variety of amino acids that cannot be synthesized by the human body. Among them, the protein digestibility of tofu is as high as 95%.

It should be noted that raw soybeans contain antioxidant protease factors, which affect the body’s absorption of nutrients in soybeans.

Therefore, the consumption time of soy beans and soy foods should be longer than that of ordinary foods. These factors are destroyed by high temperature and the nutritional value of soy protein is improved.

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