Green beans, also known as snap beans, string beans, or French beans, are widely consumed vegetables in China. Green bean poisoning is a common occurrence among foodborne toxin poisoning. According to investigations, improper cooking is the main cause, with most cases resulting from insufficient cooking. Uncooked green beans contain saponins, which are highly irritating to the gastrointestinal mucosa. Additionally, they may also contain phytohemagglutinin and trypsin inhibitors, both of which can cause food poisoning. Ingesting uncooked green beans can lead to symptoms of gastroenteritis, such as nausea, vomiting, abdominal pain, and diarrhea. Vomiting can occur several times, up to dozens of times. Other symptoms include dizziness, headache, chest tightness, cold sweats, and palpitations. There may be a burning sensation in the stomach, and the illness usually lasts for several hours or 1-2 days. Next, let me share with you a healthy and safe recipe for stir-fried green beans. How can we cook green beans without toxins?
【Ingredients】
Green beans, garlic, salt, soy sauce, cooking oil
【Recipe】
1. Wash the green beans and blanch them in boiling water for about 3 minutes, then remove and rinse with cold water.
2. Peel and crush the garlic cloves.
3. Heat the wok, add oil, stir-fry the garlic over low heat until fragrant, then add the green beans.
4. Stir-fry the green beans over low heat until both sides turn golden brown.
5. Add salt and soy sauce to taste, mix well and serve.
【4 Tips for Cooking Green Beans】
When cooking green beans, it is generally recommended to blanch them in water before stir-frying. The color of the green beans should no longer be "emerald green" but rather a darker color or slightly yellow. When selecting and cooking green beans, pay attention to the following four points:
1. Choose fresh green beans, as the longer they are stored, the higher the levels of toxic substances such as saponins.
2. Remove both ends of the green beans before cooking, as these parts contain more toxins.
3. Reduce methods like cold salad and deep-frying, especially for stir-frying green beans, as high-temperature short-time frying may not fully cook them.
4. If the green beans are still bright green, crispy, and even have a raw taste, they should not be consumed.
Green beans should not be cooked with methods like cold salad or deep-frying. Dry-fried green beans in restaurants are the most dangerous, as many chefs use high-temperature short-time frying to save time. Experts remind everyone to be cautious when encountering bright green, crispy green beans with a raw taste in restaurants.
