The efficacy of black beans has been highly praised. As recorded by Li Shizhen of the Ming Dynasty in his book "Compendium of Materia Medica": "Regular consumption of black beans can ward off a hundred illnesses." Professor Zhang Guoxi from Xiyuan Hospital of the China Academy of Chinese Medical Sciences points out that black beans can nourish the liver and kidneys, and the health of these organs is greatly beneficial for improving eyesight. Furthermore, black beans are rich in antioxidants—anthocyanins—and vitamin A, which is good for the eyes. These two important nutrients can not only relieve eye fatigue but also help prevent vision decline. Among these, aged vinegar helps to promote the dissolution of nutrients in black beans, aiding in the efficient absorption of nutritional components.
The method for making vinegar-soaked black beans is very simple. First, prepare a flat-bottomed pan, add black beans without oil, and stir-fry over medium heat for about 5 minutes. Once the skins of the black beans begin to burst, reduce the heat to low and continue stir-frying for another 5 minutes, being careful not to burn them. After cooling the fried black beans for 15 minutes, place them in a clean, lidded container. Then, add aged vinegar and let them soak for about two hours. Once the vinegar has been absorbed by the black beans, they are ready to be eaten.
In addition to helping to inhibit vision decline, vinegar-soaked black beans are also effective in treating chronic fatigue, cold disorders, shoulder pain, high blood pressure, and high cholesterol—ailments that are most common among office workers.
Vinegar-soaked black beans can be eaten on the same day they are made. They can be stored in the refrigerator for up to six months, so it is a good idea to make a larger batch each time. Black beans have a natural sweetness, and vinegar-soaked black beans have a mellow and pleasant taste. If you do not like the sourness of the vinegar, you can also add a small amount of honey.