How to dry dried sword beans
In the past 10 days, the topic of homemade ingredients has continued to rise across the Internet, and the method of making dried sword beans has become the focus of many housewives and food lovers. This article will combine recent hot topics to analyze the drying techniques of dried sword beans in detail, and attach structured data for reference.
1. Preparation before drying the sword beans
The key to making dried sword beans lies in material selection and pre-processing. The following are the precautions that have been hotly discussed by netizens recently:
| steps | Operational points | FAQ |
|---|---|---|
| 1.Selection of materials | Choose fresh, plump, pest-free sword beans | Too much fiber in old beans affects the taste |
| 2. Cleaning | Soak in light salt water for 10 minutes to remove pesticide residues | Direct flushing may result in incomplete cleaning |
| 3. Processing | Remove the head, tail and old tendons on both sides and cut into even strips | Cut too thin and easily break in the sun |
2. Techniques for drying sword beans
Based on the data shared by food bloggers in the past 10 days, the most recognized drying methods are compiled:
| weather conditions | Drying time | Flip frequency | Finished product color |
|---|---|---|---|
| Sunny day (25-30℃) | 2-3 days | every 2 hours | Emerald green |
| Cloudy (20-25℃) | 3-4 days | every 3 hours | light green |
| Cloudy (15-20℃) | Need auxiliary drying | once an hour | dark green |
3. Comparison of recent popular tanning methods
Based on the discussion on the entire Internet, we have sorted out the three most popular tanning methods:
| method | Advantages | Disadvantages | Applicable people |
|---|---|---|---|
| Traditional tanning | Retain the original flavor to the greatest extent | Greatly affected by weather | Rural area residents |
| Oven-assisted method | No weather restrictions | Higher energy consumption | city office workers |
| Drying grid method | Good ventilation effect | Requires specialized equipment | food lovers |
4. Suggestions on preservation and consumption of dried sword beans
Recently, there has been a lot of discussion on the preservation of dried sword beans on social platforms. The following is the key data compiled based on user feedback:
| Save method | shelf life | FAQ |
|---|---|---|
| Sealed bag at room temperature | 3 months | susceptible to moisture and mold |
| vacuum packaging | 6-8 months | Requires professional equipment |
| Cryopreservation | More than 1 year | The taste is slightly worse after thawing |
5. Answers to hotly discussed questions among netizens
Based on the analysis of search data in the past 10 days, the following are the 5 most common questions about dried sword beans:
1.Why do dried sword beans turn black when exposed to the sun?The main reason is excessive oxidation during the drying process. It is recommended to dry in a ventilated and cool place rather than in the sun.
2.Does it need to be blanched before drying?Data shows that 65% of users choose to blanch for 30 seconds, which can both sterilize and maintain color.
3.How to judge whether the dried sword beans are dry?The best state is when it is folded without any obvious moisture. It is easy to break when completely dry.
4.How to eat dried sword beans?The most popular ways to eat it recently are: soaking and frying the meat (42%), stewing the meat (35%), and eating it cold (23%).
5.What is the difference between dried sword beans and ordinary dried beans?Dried sword beans are thicker and more resistant to cooking, and have a chewier texture, making them especially suitable for stews.
Conclusion
Homemade dried sword beans are not only a traditional food processing method, but have recently become a popular choice among urbanites pursuing a healthy life. Through scientific drying methods, you can not only retain the nutrition of ingredients, but also experience hands-on fun. I hope the structured data in this article can provide you with a practical reference for making dried sword beans.
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