: What should I do if the beans are stewed bitter? ——A complete collection of reasons analysis and solutions
Stewed beans is a classic among home-cooked dishes, but if handled improperly, it is likely to cause bitterness and affect the taste. Combining the popular cooking topics and user feedback on the entire network in the past 10 days, this article has compiled itCommon causes and solutions for bitter beans, and provide structured data comparison to help you easily make delicious stewed beans.
1. Five main reasons for bitter beans
| Ranking | reason | Specific performance |
|---|---|---|
| 1 | Unripe beans | Saponins are not decomposed, producing a bitter taste |
| 2 | Error in variety selection | Old beans or varieties with severe fibrosis |
| 3 | Not enough blanching time | Too much bitter substance left |
| 4 | The oil temperature is too high | The skin is cured to produce bitter taste |
| Improper seasoning | Imbalance in salt/sugar ratio amplifies bitter taste |
2. Comparison of 4 efficient ways to relieve bitterness
| method | Operation steps | Effect score (5-point scale) |
|---|---|---|
| Extended blanching | Add salt to boiling water and blanch for 3-5 minutes | One letter d>4.5 points|
| Soak in ice water | Ice immediately after blanching. | 4.2 points |
| Add sugar to neutralize | Add 1 teaspoon of sugar when stewing | DL>3.8 points|
| Pair with oil | Stew with lard or pork belly | 4.0 points |
3. Step-by-step guide to key techniques
1.Material selection stage: Choose tender beans (the nails can be cut off) and remove insect eyes or spots
2.Pre-processing focus: - Remove the old tendons on both sides - Add 1 teaspoon of salt when blanching - Don't have cold water after blanching (prevent nutrient loss)
3.Stew control: - Use a casserole/enamel pot - The amount of water does not exceed 2cm of ingredients - Cypress heat boils and turns to low heat for 40 minutes
4. Tips for effective tests from netizens
1. Add 1/4 potatoes and stew them together (absorb bitter substances)
2. Drink half a spoonful of balsamic vinegar before raising the pot (eukin and alkaline neutralization)
3. Pair with tomato (acidic substance decomposes saponin)
5. Common misunderstanding warnings
| Misconception | Scientific explanation |
|---|---|
| Bitter taste covered with soy sauce | Instead, it will aggravate the odor |
| Quick stew on the whole process | Causing a bad outside |
| Add salt in advance | Dehydrate and harden the beans |
Through the above system analysis, it can be seen thatThe core of bitter beans is that the saponin is not thoroughly decomposed. It is recommended to bookmark the comparison table in this article and apply the anti-triment method according to the specific situation. The latest cooking experiments show that the bitter taste elimination rate can reach more than 92% by using the triple treatment of "blanch + iced + sugar seasoning".
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