Almost every year, we will see in the news reports that cases of poisoning by eating undercooked carobs abound, but many people still have carob poisoning. In fact, mainly because carob is very common in life, but there are many people who do not know that eating undercooked carob will be poisoned, so when eating carob, we must cook it before we can eat it.
Carob is our usual more common pod vegetable, generally mature in the summer market. Eating carob in season can absorb the nutrients well, but it is very dangerous to eat carob raw, because the toxins in it need to be cooked at high temperature to be cracked, otherwise it will seriously threaten the health of the body, and how long does it take to cook the carob? Let's give you a brief explanation.
How can I prevent carob poisoning? How long does it take to cook beans?
1, when eating beans, we must cook thoroughly before eating. Because when the carob is boiled for 5 minutes, its saponin production reaches its highest point, the toxin is the highest state, and then gradually weakens. When cooked for 20 minutes in the boiling state, the toxins of the beans will completely disappear, and it is completely safe to eat the beans at this time.
2, in order to eat safely, beans should be pinched off before cooking, simmered on high heat, simmering for more than 30 minutes. If stir-fried with oil at high temperature, the time should be kept at more than 10 minutes. When the carob changes from straight to soft and the color changes from bright green to dark green, it is basically safe.
3, there is also we should pay attention to the fresh beans that have been beaten by frost, which will contain a large number of saponins and erythrocyte lectins. If it is not cooked thoroughly when eating, poisoning will occur, and after timely treatment, most patients can recover their health within 2 to 4 hours, but it is recommended not to have a fluke mentality. In order to prevent poisoning, the beans should be fully heated before eating, and can be blanched with boiling water or simmered with hot oil until they change color and cook thoroughly, before they can be safely eaten.
How do you make the beans delicious? Delicious tips for sautéing beans
Tip 1 for sautéing beans: Remove the tendons
Before frying the beans, it is necessary to remove both ends of the beans and the tendons, which not only makes the taste better, but also easier to fry, and it is easier to digest when eating such beans.
Tip 2 for sautéing beans: Do not simmer with water
Because the carob is difficult to fry, many people will use water to stew when frying the carob, in fact, this will make the color of the carob become very ugly, the taste will become worse, not to mention, it will also make its nutrients lost, especially when simmered with water, it is also covered with a lid, so in order to ensure the tender and crisp taste of the carob and preserve its nutrition, it is best not to cover the lid and simmer with water when frying the beans. Try blanching or frying in oil so that the beans are easy to cook.
In fact, due to the thickness of the beans and cooking methods, etc., the cooking time is not fixed, the most accurate way to judge is that when the time is almost the same, we can try to take a bean carob bite, chew a few times, feel that there is no bean smell and crisp taste, this time is cooked, you can fish out the cold, such beans to eat is very healthy!