1. Put the black beans in a pot (no oil and no water) and stir-fry over medium heat until the bean skin is completely cracked and crisp.

2. When drinking, use a tablespoon of black beans, add 500 ml of hot water and bake for about 20 minutes.

Method 2

1. Put the black beans into a wok, stir-fry slowly with low fire, and do not put oil until the black beans are slightly cracked;

2. The ratio of black beans to water is about 1:3~ 1:5, which can be adjusted according to personal taste;

3. Prepare a pot of water, add black beans after boiling, turn off the fire after boiling, and stew for 10~ 15 minutes.

Method 3

1, wash and drain black beans before frying;

2. It is advisable to fry black beans with a pot of warm fire. In the process, gently shake the pot and stir (or throw the pot) with a shovel, so that each black bean is evenly heated and less likely to paste;

I heard black beans making noise in the pot. It's black beans that swell when heated, forcibly breaking the skin of the beans. When I heard a lot of noise, I turned off the fire and put it in a bag for later use. It is not advisable to over-fry, otherwise it will taste like carbon, not burnt, and probably half of the black beans will burst in the pot.

4. A catty of black beans can be divided into five small bags, and boiled in 3000c.c water each time. Cook for half an hour on medium and small fire to remove the green taste of beans and completely release the efficacy of black beans.

The nutritional value of black beans is very rich. At the same time, black beans are also good health food, which can control blood sugar, relieve constipation, beautify and lose weight.