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Northeast oily beans are stewed meat, not fried

 Last Update: 2021-06-28
 Source: Internet
 Author: User

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Original Zhong Kai

Recently, more than a dozen people in Kunming, Yunnan, were poisoned by the Northeast oily beans and were admitted to the hospital.
The market supervision department of Kunming quickly issued an early warning
.

They not only reminded local consumers to be cautious in buying food, but also banned canteens and rural gatherings to make northeastern beans
.

But I think this warning is actually missing the most critical sentence
.

"Northeast oily beans are stewed meat, it doesn't taste good when fried
.
"

In fact, this is not the first time the Northeast Carob has been "cared for" by the government
.

For example, the picture below shows that Wenshan City, Yunnan Province also issued a similar warning in 2017
.

The most exaggerated one I have seen is Lanzhou, Gansu
.

In 2010, the local media directly referred to the Northeast oily beans as "poisonous beans", and the industry and commerce and public security also dispatched urgently to encircle and suppress the "poisonous beans
.
"

It is estimated that the people of Northeast China will be at a loss when they know it.
Why are you so nagging?

Bean poisoning may be familiar to you.
It is common in kidney beans.
It is mainly caused by saponins in the digestive tract
.

But as long as it is cooked and cooked thoroughly, the saponin will be destroyed, so it is generally rare to be poisoned in home cooking
.

Stir-fried vegetables in large pots in canteens or rural banquets are prone to incomplete saponin destruction due to uneven stir-frying, which can lead to poisoning
.

Northeast oily beans are similar to those from the Northeast.
Compared with the slender kidney beans in the south, they are five big and three thick, especially the beans inside are particularly resistant to cooking, so the Northeast oily beans need to be simmered for a longer time
.

Experiments have shown that boiling water for at least 15 minutes can completely destroy the saponins in the Northeast oily beans, while the general beans can be used for 10 minutes
.

In fact, the poisoning caused by the beans in the Northeast is common every year, especially after modern logistics let this specialty of the Northeast spread across the country
.

For example, in January 2013, a Shenzhen company’s canteen made oily beans, blanched for 5 minutes, and simmered for 8 minutes
.

As a result, some people showed symptoms of poisoning one after another 2 hours after meals.
A total of 63 people were admitted to the hospital.
Most of them had nausea and vomiting.
The buddies who could vomit most vomited 15 times
.

Fortunately, carob poisoning is generally not fatal, and promptly rehydrating and resting, he recovered quickly
.

Of course, don’t think that people in the Northeast will eat beans
.

Next, I invite this alien friend from Heilongjiang to come to the stage and tell your story:

You may ask, why the Northeast carob bean seldom causes poisoning in the Northeast?

The reason is simple, because people in the Northeast have basically only one way to eat carob, which is stewed meat
.
(It is rarely eaten when fried, and usually shred or cut into small pieces)

Whether it's pork belly, big fat pork, spare ribs, or cavity ribs, as long as it's stewed, it's delicious
.

And people in the Northeast know that the best thing about carob is not the skin on the outside, but the beans inside.
Some carob varieties almost only eat beans
.

It takes less than half an hour to stew the beans to bring out the taste of the noodles, so the Northeast eating method is rarely poisoned
.

Now you know, "Northeast oily beans" is not "poisonous beans", but "meat beans"
.

Once again, "Northeast oily beans are stewed meat, it doesn't taste good when fried!"

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