Health & Life

Little-known “green ginseng” vegetable type, super vitamin, blood tonic, liver benefits, sold at only 5 thousand/bunch

Cress is a well-known sprout vegetable that many people are familiar with. However, most people only eat cress made from mung beans and are unaware that black beans make even tastier sprouts.

Administrator

8 March, 2024

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In ancient times, there was a saying: “Spring eats buds, summer eats melons, autumn eats fruits, winter eats plant roots”. This is the beginning of spring, and seasonal sprouts are sprouting very crisp and sweet, making them a good choice for everyday meals.

Ancient people believed that eating sprouts in the spring has a cooling effect and strengthens vitality, and among the sprouts, black beans are the top choice.

This type of vegetable is also known as “green ginseng”.

This is because black beans – the “mother” part is a nutritious food, and after sprouting, the price of black beans is also very nutritious.

In suitable temperature and humidity, you can grow it at home, so that the price of black beans sprouts into seedlings and can be taken out for cooking.

This vegetable contains nutrients such as iron, calcium, phosphorus, potassium, and carotene, especially a high content of them.

100g of black bean sprouts contains 1377mg of potassium, 220mg of calcium, and 500mg of phosphorus, making them the best vegetable. Ancient people believed that eating a lot of this vegetable in the spring has a cooling effect, reduces swelling, and stimulates blood circulation.

It also has diuretic and liver-nourishing effects, improves vision, moisturizes dry skin in the spring, and has an extremely low fat content, making it a “4-star” weight loss food.

The simplest way to eat black bean sprouts is to stir-fry them quickly. You can combine them with beef for a nutritious dish that is crunchy, tender, and enticing.

Recommended dish: Stir-fried black bean sprouts with beef

Ingredients: One box of black bean sprouts, one piece of fresh beef, 1-2 spring onions, ginger and garlic as needed, one piece of sweet pepper, light soy sauce, dark soy sauce, hoisin sauce, black pepper, dry cornstarch, cooking oil, salt, and a little chicken broth.

Instructions:

– If you planted the black bean sprouts or bought them from the market, cut off the roots with scissors, rinse the remaining sprouts, and set aside to drain.

– Prepare a piece of fresh beef and cut it into bite-sized pieces. Rinse with clean water, add salt and black pepper, stir evenly to make the beef tender and smooth.

Then add light soy sauce, dark soy sauce, hoisin sauce, and a tablespoon of dry cornstarch, stir evenly. Finally, add a little cooking oil and stir well (adding a little cooking oil can prevent the beef from sticking after stir-frying, and at the same time, it can lock the moisture of the beef during marinating).

– The additional ingredients are very simple: Slice the sweet pepper. Finely chop the ginger and garlic, and cut the spring onions into sections.

– Heat the oil in a pan, when the oil is hot, add the marinated beef and stir-fry. Don’t flip it right away. After the beef turns slightly pale and tender, take each piece of beef out and deep-fry until crisp. When each piece of meat turns golden, remove it to drain the oil.

– The remaining oil in the pan begins to heat up, add the onions, ginger, and garlic and stir-fry until fragrant, then add the bean sprouts and red pepper and stir-fry evenly until cooked. Stir-fry the sprouts for only 10 seconds on high heat to avoid over-cooking them.

– Add the previously fried beef, pour in light soy sauce, sprinkle a little salt and chicken broth, stir-fry evenly over high heat until the sprouts are completely cooked, then serve.

Crunchy and tender black bean sprouts, flavorful beef. The simple combination, simple cooking method creates a delicious and nutritious dish worth trying.

Notes when preparing this type of vegetable:

You can remove or leave the roots of the black bean sprouts and just wash them clean. At the same time, there may be some black bean skin mixed in with the sprouts, so try to pick them out when washing to avoid affecting the taste and color of the dish.

The bean sprouts are relatively fresh and tender, so when stir-frying, use medium heat, and do not stir-fry for too long to avoid losing moisture and overcooking the sprouts.

Frequently asked questions

Black beans, especially after sprouting, are highly nutritious. They contain significant amounts of iron, calcium, phosphorus, potassium, and carotene. This vegetable is likened to ginseng due to its impressive nutritional profile.

Black bean sprouts can be grown at home by maintaining suitable temperature and humidity levels. Ensure you provide the right conditions, and you’ll be able to harvest the sprouts for cooking.

Black bean sprouts are an excellent source of potassium, calcium, and phosphorus. Specifically, 100 grams of black bean sprouts contain 1377 mg of potassium, 220 mg of calcium, and 500 mg of phosphorus. They are also believed to have a cooling effect, reduce swelling, and stimulate blood circulation.

Yes, black bean sprouts have diuretic and liver-nourishing properties. They also improve vision, moisturize dry skin, and aid in weight loss due to their extremely low fat content.

The simplest way to enjoy black bean sprouts is to stir-fry them quickly. You can combine them with beef for a nutritious and tasty dish. Check out the recommended dish and instructions below for a delicious stir-fried black bean sprouts and beef recipe.

You will need the following ingredients: black bean sprouts, fresh beef, spring onions, ginger, garlic, sweet pepper, light soy sauce, dark soy sauce, hoisin sauce, black pepper, dry cornstarch, cooking oil, salt, and chicken broth.

First, cut off the roots of the black bean sprouts and rinse them. Prepare the beef by cutting it into bite-sized pieces, rinsing it, and marinating it with salt, black pepper, light soy sauce, dark soy sauce, hoisin sauce, and dry cornstarch. Heat oil in a pan and add the beef, stir-frying until slightly pale and tender. Remove the beef and deep-fry until crisp. In the remaining oil, stir-fry the onions, ginger, and garlic until fragrant, then add the bean sprouts and red pepper. Finally, add the fried beef back into the pan, along with light soy sauce, salt, and chicken broth, and stir-fry until the sprouts are cooked.

You can choose to remove or leave the roots of the black bean sprouts, but ensure they are washed clean. Pay attention to picking out any black bean skins mixed in with the sprouts to avoid affecting the taste and color of your dish. When stir-frying, use medium heat and avoid overcooking to retain moisture and tenderness.