The dry beans

1

It's best if you wash your bean horns with paper or cloth

2

Pork graft is put in a sauce, platinum, wine, and a half an hour

3

Chon, Garlic, Paprika

4

Heated corn oil and dried beans in the pot

5

Bean bean horns blow up the yellow skin, and you'll get it. Out

6

It's better if it tastes like pepper

7

It'll blow up the peppers with corn oil

8

Put in the fragrance of garlic and then in the pork

9

Put in the hero's fried soybeans fire

10

Because I can't eat too hot in my house, the peppers don't blow up in oil and put their tastes in the back, and then they're even

11

When the bean horn tastes, it's ready

12

Bring in the smelly dry bean horns

13

What a killer of rice

14

It tastes better with a little white burn

15

My relatives are looking for a super appetite

16

My best friend is here to make a single meal

With its abundant nutrients, including proteins, carbohydrates, various vitamins and micronutrients, Chinese doctors believe that the commonality of pulses is the function of spleen and wet spleen, especially for people with weak stomachs. Bean horns are not suitable for food and are susceptible to poisoning because they contain insulin inhibitors, blood cell gels and solubles, which are irritating to cellular membranes and can damage red cells. If processed inappropriately, they enter the human body, irritating the gastrointestinal tract, causing local haemorrhage, swelling and haemorrhagic inflammation in the gastrointestinal tract, condensating and soluting human erythrocytes, and even causing soluble yellow. However, once the bean is heated to more than 100°C, these toxic substances become decomposed and disappear. That's why it's safe to eat with bean bean bean bean。