Shennongjia soybeans [Hubei Shennongjia specialty]

What is Shennongjia soybean? Authentic Hubei Shennongjia specialty: Shennongjia soybeans

Summary:Do you want to know what Shennongjia soybeans are? This article is a detailed introduction toShennongjia specialty in Hubei province - Shennongjia soybeans. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shennongjia soybeans. The full text takes about 5 minutes to read, mainly including the basic introduction of Shennongjia soybeans and their nutritional value? What are the product characteristics of Shennongjia soybeans? The production method of Shennongjia soybeans, etc

Basic Introduction to Shennongjia Soybeans

Shennongjia Soybeans have bright colors, are pungent and warm, have a fragrant aroma, and have a very sweet and delicious taste. They are produced in the Shennongjia Mountains at an altitude of over 1600 meters. There is a large temperature difference between day and night, and the transportation in the production area is blocked, which eliminates the possibility of purchasing seeds from the grain planting station, so there is no artificial pollution at all. Due to the fact that it is mainly a self-sufficient crop for mountain people and does not have a yield requirement, natural pig manure is used as farm fertilizer to allow it to grow naturally. A small amount of it has naturally mutated into colorful and varying sizes. Shennongjia soybeans can be fried, ground, fried, or ground soybean milk, ordered tofu, tofu pudding food, etc

1. Soybeans contain about 40% protein, which is comparable in quantity and quality to animal protein. The protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, 6000 grams of milk, or 1000 grams of lean pork. Therefore, soybeans are known as "plant-based meat" and "green dairy cows"<2. Soy protein contains a complete range of essential amino acids, especially lysine, which can supplement the deficiency of lysine in grains. The lack of methionine in soybeans can also be supplemented by grains

3. Soybeans have a fat content of 18-20%, ranking first among legumes with an oil yield of 20%. In addition, the advantage of soybeans over animal fats is that they contain less cholesterol and are rich in linoleic acid and alpha linolenic acid, which are unsaturated fatty acids that give soybeans the ability to lower cholesterol; There are also many phospholipids, which are of great significance for the development of the nervous system

4. Contains inorganic salts such as potassium and sodium, certain essential trace elements, isoflavones such as daidzein (including genistein), genistein, and daidzein. Although dried soybeans do not contain vitamin C, they can produce vitamin C after sprouting, which can be supplemented during the off-season of vegetables. In addition, soybeans also contain vitamins A, B, D, E, as well as minerals such as calcium, phosphorus, and iron

Observe the color of the outer skin of soybeans. If the outer skin color is bright, the surface is clean, the particles are full and uniform, it is a good soybean. On the contrary, if the color is dull and lacks luster, it is considered inferior soybean

Good soybeans are those with full and uniform particles, no broken petals, no defects, no pests, no mold, and no loose threads

Method of making Shennongjia soybeans

Vinegar soybeans

Ingredients

500g soybeans, 500g rice vinegar (aged vinegar is also acceptable), 250g rock sugar

Practice

1 Wash and soak soybeans for about 6-8 hours, then put them on a plate and steam them in a pot for 20 minutes. After cooling, add vinegar and rock sugar and soak them in a sealed bottle. Soak for 10-15 days before use as food