What is the effect of soaking soybeans in white vinegar?

In life, some friends will soak soybeans with white vinegar and take them out to eat after a while. Such soybeans are very beneficial to the human body and have a good effect on reducing body fat. What you need to pay attention to when soaking soybeans in white vinegar is that the soybeans used are raw.

The role of white vinegar soaked soybeans

Vinegar contains amino acids, sugars, vitamins, inorganic salts and alcohols, which are very beneficial to human metabolism.

Soybeans are rich in protein, vitamins and trace elements.

Regular consumption of soybeans soaked in vinegar can not only make the skin tender and smooth and reduce wrinkles, but also has the effect of anti-aging and prolonging life.

The vinegar soaked beans have been verified and approved by national authoritative departments, and have significant health effects in lowering lipids (triglycerides).

In addition, it also has many auxiliary functions such as increasing appetite, aiding digestion, soothing the liver and promoting bile secretion, replenishing deficiency and improving eyesight, strengthening the kidneys and spleen, regulating lipids and lowering blood pressure, softening blood vessels, promoting blood circulation and moisturizing the skin, beautifying and losing weight, sobering up and protecting the liver.

Method 1

250g fresh soybeans and appropriate amount of original balsamic vinegar. Soak soybeans in original aromatic vinegar for 15 days, and consume 5 to 10 soybeans soaked in vinegar every day. First of all, the method of soaking soybeans in vinegar is actually very simple. The key is that the soybeans must be raw, and the vinegar must be artificially brewed (such as original balsamic vinegar). Just wash the purchased soybeans, put them in a wide-mouth bottle, pour the original balsamic vinegar into the bottle to submerge the soybeans, but the soybeans can only be placed in one-half of the bottle, because the next day, you will find that the soybeans have swelled up. At this time, add vinegar to submerge the soybeans. Do this two or three times until the soybeans no longer swell up. It can be eaten after five days.

Method 2

Materials

Main ingredients: 400g soybeans

Seasoning: rice vinegar

1. Wash the soybeans and drain them for later use

2. Heat the pan until 60% hot

3. Add soybeans over low heat and stir-fry for 30 minutes

4. When the soybean skin cracks, remove from heat, place in a stainless steel basin, and let cool.

5. Put soybeans into a glass bottle and prepare rice vinegar

6. Pour the rice vinegar into a glass bottle, cover it with a lid, leave it for a week, and then you can eat it after opening the lid.