How to make dried beans

Green beans are a relatively common vegetable and one of the foods that many people love. There are many ways to eat green beans. They can be fried directly or pickled into sour green beans. Many people also like to dry the green beans, which can preserve them for a longer time without affecting their nutritional content. So, how can we dry fresh beans? The following will give you a detailed introduction!

1. How to dry long beans

1. Choose the right long beans (those that are too old, not fresh, have worm eyes, or are rotten) and remove the stems and wash them.

2. Put the long beans into an appropriate amount of boiling water and cook for three to five minutes;

3. Take out the cooked long beans and let them cool (you can sprinkle them with salt at this time, or put them directly into boiling water in step 2);

4. Spread out the long beans and hang them up to expose them to the sun and wind;

5. After one day, when the beans change color, move them to a place with good ventilation and continue to dry them in the sun.

6. After drying, bundle them up and put them in plastic bags for later use.

During the drying process, it is important to note that:

1. The long beans that need to be dried cannot be too old, and the long beans that need to be cooked cannot be dried;

2. You can skip the step of boiling the long beans when drying them, but the taste will not be as good as boiled ones;

3. Use boiling water to cook long beans to avoid affecting the effect; the cooking time should not be too long to reduce nutrient loss;

4. The long beans sprinkled with salt have a long shelf life, but not too much;

5. Keep ventilation during the drying process of long beans to prevent them from deteriorating;

6. Air-dried long beans taste better than sun-dried ones;

7. Dried long beans should be placed in plastic bags and soaked in water, hot water can be used, before use.

2. Nutritional value of long beans

Nutritional value of long beans:

1. It contains more high-quality protein and unsaturated fatty acids, and its mineral and vitamin content is also higher than other vegetables.

2. It is rich in vitamin B, vitamin C and plant protein, which can make people clear-headed, and has the effects of quenching thirst, strengthening the spleen, invigorating qi and promoting salivation.

3. The vitamin C contained in long beans can stimulate the synthesis of human antibodies, enhance the body's antiviral effect, and prevent acute gastroenteritis.

4. It has the effect of nourishing the kidneys and can fully guarantee people's sleep quality.

5. Eating long beans can also treat vomiting, indigestion, hiccups and other discomforts.

3. How to preserve long beans

1. If you plan to store long beans for a long time, you should generally remove the tendons of the beans first to prevent fiber aging during storage and reduce fiber water absorption. In addition, it also avoids the trouble of removing the tendons of beans in the future.

2. For short-term storage, under normal circumstances, it is necessary to seal and keep in a cool place.

Generally, long beans should be stored in sealed containers such as plastic bags and then placed in a cool place. This method can generally keep the long beans fresh for a few days. It should be noted that the long beans soaked in water on the market cannot be preserved in this way, as they will easily rot.

3. For regular short-term storage, families with the conditions can soak sealed containers in well water.

Be careful not to let water enter the container, as this will extend the shelf life. In addition, if there is no sealed container, you can also put the long beans in a basket, then hang the basket on the surface of the well, keeping a distance of about 10 cm from the water surface, and cover the well. This way, the beans can be kept fresh for a few days.

4. Making pickled long beans is also a traditional way to preserve long beans.

Generally, it is sour long beans. This method can preserve them for a relatively long time, several months or even a year and a half. According to the auxiliary materials used, there are two main methods of soaking long beans. One is soaking in salt, and the other is soaking in sugar (brown sugar). The storage time of beans soaked in salt is not as long as that soaked in sugar, and the long beans soaked in sugar have better color.