Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient
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Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient - Image 5

Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient

$6.13

742 in stock

Description

Low Temperature Roasted Cooked Kidney Beans, known in TCM as Shen Dou (肾豆), from Phaseolus vulgaris, are pre-cooked dried beans for soy milk and grain blends. In TCM theory, kidney beans are associated with the Kidney channel and a sweet, neutral nature, traditionally used to support kidney qi and digestive wellness. This low-temperature roasted form is ready for grinding into fresh soy milk or adding to multigrain porridge.

Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient overview
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient overview
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient overview

Key Selling Points

  • Pre-cooked low-temperature roasted kidney beans ready for grinding
  • Traditional TCM kidney-tonifying food associated with the Kidney channel
  • Versatile ingredient for fresh soy milk, congee, and multigrain blends
  • Bulk wholesale packaging ideal for food service and resale
  • Sourced from Northeast China with normal color and aroma
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient key features
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient key features
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient key features

Quality & Sensory

These roasted kidney beans typically show a deep reddish-brown color with a dry, firm texture and a mild roasted aroma. When ground and cooked into soy milk or congee, they contribute a smooth, slightly sweet, nutty taste that blends well with other grains.

Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient quality and texture
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient quality and texture
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient quality and texture

Technical Specifications

Product Type Roasted Cooked Kidney Beans
Chinese Name 肾豆
Pinyin Shen Dou
Botanical Name Phaseolus vulgaris
Plant Part Seed
Form Whole dried beans
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient specifications
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient specifications
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient specifications

Usage Scenarios

  • Ground into fresh soy milk
  • Added to multigrain congee
  • Blended into five-grain porridge
  • Used as a culinary ingredient in soups
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient in use
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient in use
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient in use

Traditional Uses

In TCM theory, kidney beans are traditionally associated with the Kidney channel and are used in food therapy to support kidney function and digestive health. They are commonly cooked into congee, soups, or ground into soy milk as part of a balanced diet. Traditional pairings include black beans, walnuts, and goji berries for kidney support.

Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient preparation
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient preparation
Low Temperature Roasted Cooked Kidney Beans Wholesale Five Grain Soy Milk Ingredient preparation

FAQ Q&A

Q: What are these roasted kidney beans?

A: They are pre-cooked, low-temperature roasted kidney beans (Shen Dou) from Phaseolus vulgaris, sold in bulk for making soy milk and grain blends.

Q: What is their traditional value?

A: In TCM theory, kidney beans are associated with the Kidney channel and are traditionally used in food therapy to support kidney qi and digestion.

Q: How are they commonly prepared?

A: They can be ground into fresh soy milk, added to congee, or cooked in soups. No specific dosage is provided.

Additional information

Weight 0.6 kg
Dimensions 20 × 15 × 10 cm

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