Chinese Food
Salted bean with beer
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Maodou has sweet taste, flat nature, enters into the spleen and large intestine. It has the functions of strengthening the spleen and widening the middle, moistening the dryness and eliminating the water, clearing away heat and detoxification, and benefiting the Qi. It is mainly used to treat malnutrition and diarrhea, abdominal distention and emaciation, pregnancy poisoning, sores, carbuncle and swelling toxin, trauma and bleeding, etc. lecithin in Maodou is one of the indispensable nutrients for brain development, which is helpful to improve the memory and intelligence level of brain; Maodou is also rich in food fiber. It can not only improve constipation, but also reduce blood pressure and cholesterol. Maodou has high potassium content. It is often eaten in summer. It can help make up for the loss of potassium caused by excessive sweating.
Cooking ingredients
Cooking Steps
Step1:Wash the beans. Drain the wate
Step2:To make Maodou taste better, use scissors to remove the sharp corners at both end
Step3:Prepare spice
Step4:Put the spices in the pot and add a bowl of water to boil for 510 minute
Step5:Put in the soybeans. Pour in the beer and make it equal to the soybeans. Put in the salt to taste. Boil for 10 minutes
Step6:If you don't have a hurry to eat, soak it to cool it. It tastes better in the fridge
Cooking tips:1. Cut both ends of the bean. It tastes fast. 2. Maodou doesn't need to be cooked hard. It's cooked for a long time. Without the bite, it's not delicious. The taste of 10 minutes is between soft and hard. There are skills in cooking.
