Legumes and nuts
Mung bean▼
mung bean
Mung bean is an annual herb of the genus Mung bean in the butterfly flower family, scientific name Vigna radiata, native to southern Asia, and the total production is now the largest in China. Mung beans have 5-10 beans per pod, the shape is flat and slightly rounded at both ends, the chemical composition is 15% water, protein 22%, fat 1%, starch 60%, minerals 4%.
Eyebrow bean▼
Eyebrow beans
Eyebrow bean, also known as flower eyebrow bean, magpie bean, English name Yacinth bean, scientific name Dolichos lablab, is a multi-year herb of the genus lentils. The flowers are white or red, the pods are flattened, and there are 3-6 seeds inside.
Soybeans▼
soybean
Soybeans, commonly known as white beans in Cantonese, are known as the "king of beans". Containing about 40% protein, it is comparable to animal protein in terms of quantity and quality, so soybeans have the reputation of "plant meat" and "green cow". Soybean protein contains a full range of essential amino acids, especially rich in lysine, just to supplement the deficiency of cereal lysine deficiency, and the lack of methionine in soybeans can be supplemented by cereals. Therefore, Chinese has always mixed grain beans to make proteins complementary, which has a certain scientific reason.
Soybeans are commonly used in cooking, such as vegetarian soups made of soybeans, mushroom stalks, dried mushrooms and red dates boiled with water; soybean stewed pork is beneficial and economical, and the honey-flavored oyster sauce beans that are used as a foil for roasted food are also made of soybeans. You can take the soybeans and add water and brine to the pot for half an hour, turn off the heat, cover and bake until cooled and then dry the water, and then boil the old soy sauce (dark soy sauce), rock sugar, oyster sauce and water, add the soybeans and cook for another 20 minutes, and then mix with honey after drying.
Red red beans▼
Red red beans
The scientific name of red beans is Phaseolus angularies, which is of the same genus as the common red beans.
Red adzuki beans are beneficial to water dehumidification.
Barley▼
Barley
Barley, also known as coix kernel, is the kernel of the coix (scientific name Coix lachryma) fruit, in fact porcelain white, the grain has a deep concave longitudinal groove on one side, for consumption and medicinal use. It is rich in starch, protein, various minerals and vitamins.
The quality of barley can be identified from the four aspects of dry tide, color, granules and stems. It is dry, crisp in the mouth, white as porcelain, strong and full of particles, large swelling, and the best quality of soft glutinous in the mouth. If the identity is soft, the bite is tough, the color is wilted and yellow, the particles are thin, the swelling is poor, and the entrance is stiff.
Cashew nuts▼
Cashew nuts
Cashew nuts are the fruits of the cashew tree (scientific name Anacardium accidentale), the cashew nuts peeled off the hard shell of the flesh, kidney-shaped, jade white color, 1.5-2 cm long, with a clear fragrance. It is one of the four world-famous dried fruits.
Cashew trees are native to Brazil in South America, also known as mujaru trees, is a small evergreen tree of the family Sumac family, which is prolific in India, Indonesia, Malaysia, Sri Lanka, Madagascar, and China began to introduce species in the 1930s. The cashew nuts are epiphytic on a fleshy flower tray, and when the skin is orange or red, it indicates that it is ripe and can be harvested, generally once a year. After harvesting, spread it out to dry and hard, and then peel the nuts. When peeling the shell, you can use a machine, a knife to cut it, or use a hammer to smash open the hard fruit shell and take its kernel meat. Gloves should be worn during the procedure to prevent shell juice from irritating the skin. Bake dry, scrape with a knife, then package and export. Dried well to obtain cashew nuts, properly stored, can be stored for 1 year without deterioration.
Cashew nuts are neatly and uniformly shaped, the color of the kernel meat is white and full, the taste is fragrant, the body is dry, and the oil content is high, and the meat is thin, gray and dull. Cashew nuts are delicious, fried, salted, sugary, 45% fat, 21% protein, 22% sugar, as well as phosphorus iron and other minerals and a variety of vitamins. The squeezed oil can also be used for industrial use. As for the fleshy flower tray of cashew nuts, also known as false fruits, also known as pears, it is also very useful. It can be used as a fruit, can also be brewed, making juices, jellies, fruit syrup, preserves, kimchi and so on.
Almonds▼
apricot
almond
Almonds are ordinary apricots and batan almonds, and the kernel taste of ordinary almond batan almonds is sweet and bitter. Therefore, it is usually divided into two types: sweet almonds and bitter almonds. The former is commonly known as the south apricot, and the latter is commonly known as the north apricot.
Sweet almonds and bitter almonds are flattened heart shape, but bitter almonds are generally small, one end is pointed, the other end is flat, the color is also redder, bitter, most of them are produced in north China, which is also commonly known as "northern apricots". Northern apricots are neatly grained, with obvious grains, red color and fullness. The sweet almonds are flat and round, the fine grains are not large, the lines are obvious, the taste is fragrant, and the color is yellow and white. Generally speaking, the storage of sweet almonds should not exceed 1 year, and the older the year, the color and fragrance will be reduced.
Peach kernel (walnut kernel)▼
Walnut kernels
walnut
The walnut tree is a deciduous tree of the walnut family, scientific name, an excellent oil crop, up to 30 meters tall. Because it was brought back from the western region by Zhang Qian during the Han Dynasty of China, it was also known as walnut or ginger peach.
The seed core of the walnut tree fruit is smashed off the core shell, and the peach diaphragm is picked out, and it becomes a walnut kernel, also known as a walnut.
Melon seed meat▼
melon seeds
Melon seeds are the seeds of seed melon, seed melon is a kind of watermelon, its taste is light and sour, but the seeds of melon are both many and large, so the seed melon is not supplied as a fresh melon, exclusively for the seed.
Shelling the melon seeds and leaving them with seeds is the meat of the melon seeds. The flesh of the melon seeds is thick with kernels, and it is crisp by hand, the color is white and pure, followed by the white and wilted kernels, if the center is red, it has deteriorated, and the yellow and ripe and oily clam flavor has completely deteriorated.
Chestnut▼
chestnut
There are three main types of chestnuts in the world, the Original Japanese chestnut is The Japanese Chestnut (Castanea crenata Sieb et Znce), with small shells and thin shells; the European Chestnut (C. sativa Mill) was planted throughout Europe and introduced to the United States in 1803. As for the Chinese chestnut, the scientific name Castanea mollissima, originating in North China, is a deciduous tree, which can reach a height of 15-20 meters, and is one of the oldest fruit trees cultivated in China, with a history of 3,000 years of cultivation.
Chinese chestnuts are the best quality in the Hebei region, and are commonly known in the market as "Liangxiang chestnuts". Chestnuts contain 4 grams of protein, 1.1 grams of fat, 39.9 grams of carbohydrates and a variety of vitamins and minerals per 100 grams of seed kernels.
Macadamia nuts▼
Macadamia nuts
Macadamia nuts
Many people like to eat macadamia nuts. Originally known as "Australian walnut", the Hawaiian nut tree is native to Queensland, Australia, and was transplanted to Hawaii between 1882 and 1885 for the natives to protect themselves from the wind. By 1963, researchers had discovered that the fruit had high commercial value and had been carefully refined to become a common macadamia nut today. The nuts are about 1 cm in diameter and the volume is equivalent to a peanut rice, which is aromatic and delicious, crunchy and delicious. Usually seasoned with salt and coconut oil to dry bake.
Olive Ren▼
Olive Ren
olive
Olives are two kinds of olive and olive, olive kernel is the kernel of canarium Pimla , also known as olive meat, narrow and flat, about 2 cm long, about 1 cm wide, wide in the middle and pointed at both ends, with an oil content of about 45%. Usually in the autumn of each year when the ulan ripe, pick the fruit and immerse in water until soft, you can peel off the pulp, then dry the kernel, and then smash the kernel to take the kernel, it becomes a olive kernel, every 100 kg of ulan can get about 6-7 kg of olive kernel.
Olive kernels with particles fattened and uniform, the kernel cloth is clean, the kernel color is white, fat foot, the broken grain is less good quality, if the kernel meat is yellowed, it has deteriorated. Avoid moisture and sweltering heat when storing, and put it in a cool place, but excessive drying will also make the kernel meat dry and stiff.
Pine nut kernel▼
Pine nut kernels
pine nut
The seeds of the pine fruit are called pine nuts, and the pine nuts are shelled and taken to form pine nut kernels.
The high-quality pine nut kernels are large and complete, dry, the kernel meat is fat, the crushed grains are small, and the appearance is white.
Pine nut kernels are rich in nutrients and fat. Each 100 grams of pine nuts contains 16.7 grams of protein, 63.5 grams of fat, 9.8 grams of carbohydrates, and 678 kcal of calories.
White fruit▼
ginkgo
White fruit is the fruit of the ginkgo biloba tree (white fruit tree, scientific name Ginkgo biloba). The ginkgo biloba tree, also known as the bergamot tree and the male pine tree, is one of the few ancient fruit trees that remain in the fruit. Native to China, it was introduced to Japan during the Song Dynasty, to Western Europe during the Qing Dynasty, and to the Americas from Europe in the early 19th century.
There are three types of white fruit cultivars: one is round fruit, the fruit is round or heart-shaped, and the bitter taste is strong; the second is the bergamot, also known as the long fruit, the fruit is oblong or oval, the quality is the best; the third is the horse bell class, the core of the fruit is shaped like a bergamot. Quality identification is generally based on large grain size, clean and bright shell color, silent shaking by hand and sinking into the water.
White fruits are rich in nutrients, and the phosphorus content is higher than that of many fresh dried fruits.
Peanuts▼
peanut
Peanuts, also known as fallen peanuts, long-lived fruits, scientific name Aachis hypogaea, is an annual herb. Yellow flowers bloom, after fertilization, the ovary stalk is extended and drilled into the soil, and the fruit grows and matures underground. The fruit is a pod with 1-3 seeds (peanut kernels). Native to South America, peanuts were introduced to West Africa and southern Europe in the 16th century, and later spread widely around the world. There are four types of peanuts grown in China: ordinary grain type, multi-grain type, pearl grain type, and bee waist type.
The seeds are rich in protein and fat, and can be pressed for oil. Peanut kernel mold is easy to produce aflatoxin, is a strong carcinogen, great harm to human health, so moldy peanuts can not be eaten.
Sesame seeds▼
sesame
Sesame seeds are an annual herb of the family Lipaceae, with fruit as capsules, elongated and ridged; the seeds are oblate and oval in shape. The number of capsules (4, 6 or 8) differs from the color of the seed coat (white, yellow, brownish red or yellow) depending on the species. Generally the most common is black sesame and white sesame, as a medicinal or therapeutic use, generally take black sesame, in fact, white sesame has similar efficacy, but to make tahini, usually use white sesame.
Nishitani Rice▼
Nishitani Rice
Authentic West Valley Rice is made from the starch proposed by the wood marrow of the West Valley Coconut (Sagopalm Blood), also known as Sand Valley Rice, Sand Valley Rice and so on.
West Valley coconut is an evergreen tree of the palm family, 10-20 meters high, the leaves are feathery like coconuts, the fruit is large like plum, more planted in the Nanyang area, harvest the trunk before flowering, cut it, after longitudinal breaking, soak it to remove the skin to take the marrow part, and use the ordinary starch method to obtain starch by crushing, screening, back-dipping, precipitation and drying. When it is not very dry, it is broken and put in a cloth bag, shaken into fine grains, and then dried to form West Valley Rice, referred to as West Rice.
The west grain rice seen on the market today is often made of starch from various plants, such as tapioca flour, wheat starch, bud grain flour and so on. It is also divided into two kinds of large grains and small grains, such as cod liver oil balls called large sago, such as sorghum rice called small sago, the production process is first the starch with boiling water, stirred evenly, made into a powder durian, and then rolled into round small particles, and finally baked dry.
Good sago is smooth and round, hard and not broken by hand, non-sticky after cooking, high transparency, and tough to chew.
When eating west grain rice, you can first put boiling water to half cook, after the pot with cold water bleaching, scatter the particles to cool through before putting in boiling water to cook, you can avoid the appearance of external paste endogenous phenomenon.
Pepper▼
white pepper
Pepper is divided into black and white, pepper is called black pepper after ripening and drying, and peeled pepper is called white pepper. The latter is of better quality.
Hu Jin'ao, a perennial vine native to the alpine mountains of Malabar Province, west coast of India, has been cultivated 2,000 years ago, and then gradually introduced to Indonesia and other Southeast Asian countries, and now widely cultivated in more than 20 countries in Asia, Africa and Latin America, it is a tropical spice cash crop, with a strong aromatic spicy taste.
Every year in March-May and July-September the fruit ripening, the whole bunch of fruit began to turn red when it should be harvested in time, after harvesting for 3-4 days, the epidermis shrinks and turns black, rubbing to separate the fruit from the spike, remove impurities, sift out the pepper grains that is black pepper, per 100 kilograms of fresh fruit (even the outer skin) can be made of dry grains 33-40 kilograms.
If the peel is soaked by soaking method after harvesting, the peel impurities are removed after washing with water, and the remaining pepper seeds are placed in the sunbathing field for 3-5 days until they are sufficiently dried and put away, it is white pepper, usually 24-30 kg of dried grains per 100 kg of fresh fruit (peeled).
The general requirements for the quality of pepper are uniform particles, solid texture, dry identity, not hollow, not moldy, no dander and debris, and strong spicy taste. For white pepper, it is more required that the skin color is gray and white, large grain round, the water content is less than 12%, and the impurities do not exceed 1%.
Rotten bamboo▼
Rotten bamboo
Humus bamboo, also known as tofu tendon, is a film-like tough crust picked up from the surface of soy milk during the cooling process after soy milk is boiled. Because the thickness is below 0.3 mm, it has a light yellow luster and is shaped like bamboo.
Rotten bamboo is originally a general term for branch bamboo, flat bamboo and sweet bamboo, but the habit of Hong Kong people often refers to those that are flattened.
Soybean grinding pulp, after boiling to maintain the pulp temperature at about 82 ° C, soybean milk surface water evaporation, soybean protein coagulation crust, when the thickness of the film crust on the surface of soy milk to 0.5-0.6 mm, the crust is provoked as wet humus bamboo, picked up wet humus bamboo is called branch bamboo, rectangular flakes are flat bamboo. After the first layer is provoked, the second layer of crusting continues to be provoked after growth, until the surface of the soybean milk can no longer form a ductile film, and the remaining soy milk is then concentrated by the thin flakes of the crust called sweet bamboo, sweet bamboo has the distinction of moon bamboo and thick bamboo.
Good rotten bamboo, should be dry, easy to break by hand, and the color is pale yellow. The surface is oily and shiny. Appearance free of mildew, insect moths. The bamboo is delicious and tender, pure and delicious, rich in nutrients, and when eaten, it is soaked in wet water to make it soft, and then it can be added to other ingredients to cook.
Fans▼
vermicelli
Vermicelli, also known as thread, vermicelli or dried powder, is made by extracting the starch from beans or potatoes. At present, the vermicelli seen on the market is mainly made of mung beans as raw materials, the best quality, shaped like silver wire, transparent as white and bright, elastic and tough, twisted or bandaged are not easy to break, for the top of the vermicelli. Mung bean fans originated in Longkou, Zhaoyuan and Fushan areas of Shandong, with Longkou as the distribution center, so it was called "Longkou fans". As for the quality of other fava bean vermicelli and yam vermicelli, it is inferior.
From raw materials to finished products, there are multiple processing processes in the middle, including grinding and sifting, hanging flour balls, pasting and mixing, leaking powder and other procedures. The water content of the finished vermicelli should be less than 15%.
To test the quality of fans, we mainly take three methods: sight, ear and hand:
(1) Visual inspection: the color is bright and white, the transparency is strong, the elasticity is good, indicating the dry quality of the identity
Good; the twist is not easy to break, and the package is large and strong after the package.
(2) Ear listening: Fans land on the ground in packs, making a "banging" sound, and the bouncing performance is strong
Good dryness.
(3) Feel: Unpacking pulls out the silk by hand and pokes the body of the hand; unpacking and extracting fans, the more
The surface of the body that is difficult to draw is dry and tough, and the body stem that rolls up and lets go of the fans is scattered.
The texture of the vermicelli is soft and slender, so the hair soaking is very simple, and it can be soaked in hot water at 90 ° C for a while.