Vegetarian Fried Winged Beans

Vegetarian Fried Winged Beans

by Chishang Xiaomi

4.6 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Winged beans are also called carob beans and emperor beans. They are mostly produced in Hainan, Guangdong, and Guangxi. Winged beans are rich in fat, dietary fiber, protein, vitamins and various minerals. They are called "green gold". Winged beans are rich in a variety of nutritional elements, and have edible and medicinal values such as blood pressure reduction, beauty, and digestion. The effect exceeds other beans and general vegetables. Regular consumption can prevent aging, enhance memory, supplement iron, and supplement calcium. It is a well-deserved health-care vegetable for supplementing zinc and preventing osteoporosis. It has a wide range of uses. "

Ingredients

Vegetarian Fried Winged Beans

1. Prepare the raw materials;

Vegetarian Fried Winged Beans recipe

2. Select Winged Beans, remove their heads and tails, wash and cut into sections, peel and shred carrots, smash garlic;

Vegetarian Fried Winged Beans recipe

3. Put an appropriate amount of oil in the pot, add the crushed garlic and fry until fragrant, add the winged beans and stir fry for a while;

Vegetarian Fried Winged Beans recipe

4. After the Winged Beans change color, add the carrot shreds and stir fry quickly for 1 minute;

Vegetarian Fried Winged Beans recipe

5. Then add salt;

Vegetarian Fried Winged Beans recipe

6. Transfer in chicken essence;

Vegetarian Fried Winged Beans recipe

7. Stir fry evenly;

Vegetarian Fried Winged Beans recipe

8. Finished product.

Vegetarian Fried Winged Beans recipe

Tips:

1. Winged beans have a certain diuretic effect. People who suffer from frequent urination should be suitable for consumption, not too much;

2. Winged beans contain toxic substances such as trypsin blocking factor and thrombin, so they should not be eaten raw or chilled to avoid poisoning;

3. Winged beans tend to turn black after being cooked, so they can be soaked in salt water for 10 minutes and then fried to keep the color green.

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