In Chinese food culture, beans have always played an indispensable role. It not only carries a strong taste of homesickness, but also a "low-key power" player on the daily table. Whether it is the hot summer or the cold winter months, as long as it appears in the vegetable basket, it can quickly awaken the appetite of a family.

The taste of home starts with beans | Unlock this classic ingredient for all seasons

When it comes to beans, the familiar and cordial breath comes to mind. It is a stir-fried seasonal vegetable on the dining table of southern people, and it is also a side dish with porridge on the dining table of northern people. It can be made into salty and crisp pickled products, and can also be transformed into a bowl of braised delicacies with thick soup. The toughness and fragrance that bite down seem to always make the day enjoyable.

Nature's Gift of Nutrition Treasure | Reveal the Health Code Behind Beans

Don't look at the slender shape of the bean, its internal energy can not be ignored. As a natural plant food, beans are rich in dietary fiber, mineral potassium and a variety of beneficial trace elements. These nutrients can not only promote the smooth operation of gastrointestinal digestive function, but also help to maintain the electrolyte balance in the body, especially friendly for long-term sedentary office groups.

Cooking Joker | How to use beans to create thousands of delicious dishes?

If you're still worrying about what to eat for three meals a day, try starting your culinary inspiration journey with beans. The Jiangnan region prefers to stew it with fast-fire oil to stimulate the caramel aroma, while the people of Sichuan like to make it roll with spicy seasonings, while the old Beijing taste in North China often uses soybean sauce to stew it slowly for freshness. Behind each approach is the precipitation of regional culture, but also gives the beans unlimited possibilities.

selection & preservation strategy | teach you to buy the freshest and high quality bean raw materials

the common long beans and lentils on the market have their own characteristics, but the purchase criteria are roughly the same: the appearance is smooth and free of traces of insects, the color depth is the same, and the pinch pressure is flexible. If you buy too much at one time for fear of not being able to finish it, you can wrap it in a paper towel and put it in a sealed bag and put it in a refrigerator for about three days, or blanch and freeze it in advance so that you can take it at any time.

memories on the tip of the tongue kill | the classic bean cuisine we ate in those years

do you still remember the delicious food that came from the moment when you lifted the lid when you came home from school in your childhood? the dry stir-fried beans cooked by my mother with rice were eaten with relish, which was the best interpretation of the quiet years. Although I have grown up and run around now, it may be the best way to comfort my soul to make an authentic hometown flavor for myself on a night when I return from exhaustion.