Chemical Engineering in Daily Life – Question 78: Why are green beans cooked by stewing?
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This post was last edited by yjqin1 on 2015-9-24 07:54. During the summer and autumn seasons, another vegetable that I love to eat is lentils (also known as kidney beans or string beans; there are many different names for them in various regions; where I come from they’re called doujiao). Based on their shape, I’ve seen four or five different types of lentils My description may not be accurate, but it certainly isn’t something that’s a foot long with a nearly circular cross-section. Since I was very young, I loved picking string beans from bean trellises or fences. I left home at 14 and a half, was almost completely away from home by 17, and was completely away from home by 26. It’s common for me to dream of my hometown, and one of the frequent dreams is about picking string beans. At the beginning of the month, I took the children back to our hometown to see grandma. The three of us spent half a day picking string beans, and the youngest daughter even picked two of grandma’s pumpkins, practically yanking them right from the plants. For the picked string beans, the ‘veins’ on both sides need to be removed, and then they can be prepared in various ways. One type of dish I like is one that is cooked slowly at home, but it’s different from ordinary stir-fries. My grandmother has told me since I was young that when cooking string beans, it’s necessary to cover the pot and simmer them over medium heat for about 10 minutes. Why is this?
It’s all due to glycosides; in unripe string beans, the glycosides inside remain intact, which can lead to poisoning
It’s mainly kidney beans (green beans). In Jiaodong, people used to make dishes with potatoes and kidney beans; if these beans aren’t cooked thoroughly, I’m sure it will cause diarrhea if I eat them now. We also often eat string beans at home, and it seems there are no such problems. Lentils (Chinese lentils) are rarely available for sale, so I eat them very little.
Here we call it string beans; they have thick skins and high water content, and to make them tender they need to be stewed for a while.
Agree with the sofa’s opinion! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
String beans must be cooked thoroughly, otherwise it can cause poisoning
There is a Sichuan proverb that says green beans shouldn’t be cooked with oil or salt; it refers to the tendency to ignore what is true about a person. It’s common sense that green beans need to be cooked thoroughly. A classic Sichuan dish involves stir-frying green beans – first, the sprouts are fried in oil until fragrant, and then the green beans are cooked as well. Nowadays, restaurants, in order to save time, simply fry the green beans in oil right away. But it’s important not to use a covered pot for cooking, as this ensures that the vegetables remain green rather than yellowish-green
I think it can be explained by the increase in vapor pressure and boiling point
It’s not the standard answer, but it still earns a full score.
This is canteen food; even students won’t eat it
Commonly known as \"big pot dish\"; haha, it reminds me of my school days when the cafeteria often served string beans cooked with potato lumps