How to keep mung bean soup frozen, and how should mung bean soup be stored?

Store in the refrigerator and store it in a bottle, and put it in a water tank if you don't have a refrigerator. When storing, be sure to seal it with plastic wrap and put it in the freezer layer of the refrigerator. Temperature is very important, and some people keep it in the refrigerator casually, and this is the reason why the mung bean soup has also become rancid.

The most basic point is that summer food is best made on the same day and eaten on the same day, overnight meals are not good for the body, and if you don't get it right, it will make you have stomach problems.

After the mung bean soup is cooked, do not add sugar or other ingredients. Prevent the mung bean soup from becoming rancid. You can take out some that you can eat and add sugar or your favorite spices.

Mung bean soup is a soup made with mung beans and water as the main ingredients, which has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean soup is rich in nutrients and is a kind of soup with high economic value and nutritional value.

Store in the refrigerator.

If you don't have a refrigerator, put it in a bottle and put it in a water tank.

Freeze the soup and put it in a foam box.

Put it in the refrigerator, and when you store it, make sure to seal it with plastic wrap and put it in the freezer layer of the refrigerator. Temperature is important, and if you keep it in the refrigerator, the mung bean soup will become rancid.

Summer food is best made on the same day and eaten on the same day, overnight meals are not good for the body, and if you don't get it right, it will make you upset. After the mung bean soup is cooked, do not add sugar or other ingredients. You can take out some that you can eat and add sugar or your favorite spices.

Pumpkin and mung bean porridge: Eating pumpkin regularly can help obese people**. According to the research report of the Ministry of Agriculture and Fisheries of Japan and medical experts, the reason why pumpkin can be ** is because it is rich in vitamin A and soft fiber and the role of pumpkin's low sugar and low calorie.

Mung bean has the effect of detoxification and cleansing the heart, mung bean is cool, sweet, usually drink can quench thirst, used for summer heat and thirst, sweat and urine to remove green. In addition to bean soup, boiling red beans, mung beans, and black beans together to make three-bean soup also has the effect of strengthening the spleen and removing dampness, which is suitable for drinking in summer.

Don't cover it, don't put sugar, it's easy to get rancid, and don't stay overnight. In fact, the easiest thing is to put it in the refrigerator.

1.Mung bean cooking is time-saving and fast: 20 minutes to quickly cook mung bean soup only takes two tricks.

1) Soak the mung beans in water for about 10 minutes, drain the water, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking. According to the principle that water turns into ice and becomes larger, the mung beans are frozen and cracked.

The cracked mung beans are elongated by hot water, so they can boil and bloom quickly. It's just a simple physical change, and the nutrients are not lost.

2) Add water in batches. Add a small amount of water to boil the mung beans to bloom, and then add a lot of water to boil the mung bean soup, which can shorten the ripening time of the mung beans.

2.Braised crispy method: Wash the mung beans, drain the water, put them in a casserole and bring them to a boil, and then add the mung beans.

The amount of water is slightly more than that of mung beans (about half an inch of submerged mung beans); Cook over high heat until the soup is dry, add boiling water, cover the casserole tightly, simmer for 20 minutes, peel off the floating skin, and cook for another 15 minutes. Add sugar to make mung bean soup. Compared to the above methods, the key to this method is to stew, and the cooked mung bean soup has a softer taste.

3.Soak boiled mung beans in boiling water in advance: Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans in the freezer compartment of the refrigerator, freeze for 4 hours, remove and cook again. The mung beans will crumble quickly and will be cooked in 30 minutes.

1. Refrigerate for 1-3 days. Compared with other foods, mung bean soup dessert is more likely to breed bacteria and deteriorate due to its high sugar content, so it is generally sealed and placed in the refrigerator to refrigerate 5-10 degrees, and it is advisable to eat it within 2 days, and if you do not add sugar, you can keep it for a longer time, about 3 days.

2. Refrigerator freezing: 3-7 days. Put the mung bean soup into the freezer layer of the refrigerator to preserve, in the environment of minus 18 degrees, it can be stored for 3-7 days, but do not put it for too long, and after putting the mung bean soup in the refrigerator, you need to add Jingzen hot food again to carry the dust, through high temperature sterilization, to ensure food safety.

Step 1: Soak the mung beans in water for two hours.

Step 2: Cut the lily into slices, pinch off the spots, wash and soak in water.

Step 3: Put the above two ingredients into the steamer and steam them until the mung beans bloom, then take them out and set aside.

Step 4: Soak the glutinous rice in clean water for 2 to 3 hours, then put it in the water. Spread gauze in the steamer and glutinous rice on top of the gauze. Steam the rice, take it out and put it in a **. Cover with gauze to prevent drying. Foregrip.

Step 5: Remove the non-embroidery container, boil 2000 grams of water on high heat, melt it with sugar, put the pot away from the fire, drop it into the refrigerator after cooling, apply ice for two hours, pour Hui Fan Qingchu into the heating bucket, cover the sedan car with a messy lid, and keep it cool.

Step 6: Take out a small bowl and add 1 tablespoon of mung bean crisps, 1 tablespoon of glutinous rice, 4 to 5 slices of lily into the mint syrup, and add 2 slices of ice.

How mung bean soup is preserved and the stall state night is explained as follows:

How to store mung bean soup overnight 1, put it in the refrigerator and seal it, and store it for about 1-7 days. If mung bean soup is seasoned with sugar, it is easy to breed bacteria and other microorganisms, resulting in its flavor and deterioration, and the time of storage in the refrigerator is relatively short, only about 1-2 days, but if it is stored in the freezer, it can be put for 3-7 days, if the mung bean soup without sugar is sealed and refrigerated, it can be placed for 2-3 days, and the freezing is about 5-7 days, and it can not be put for too long, no.

Even if the mung bean soup is seasoned with sugar, it is easy to grow bacteria and other microbenthic organisms, guide its mildew and metamorphosis, and put it in the refrigerator to seal and refrigerate the survival of the kung fu is relatively short, and can only be placed for 1-2 days, but even if it is put into the freezer to survive, you may as well put it for 3-7 days, if the mung bean soup without sugar is sealed and refrigerated, you may wish to put it for 2-3 days, and the freezing is arranged for 5-7 days, not for too long, or the mung bean nutrients will pass more, and the taste and taste will also explode into change, and it will be unlucky to connect and eat for health.

Mung bean soup should be stored in the refrigerator and sealed, the best storage time is 1 to 2 days, preferably not more than 3 days, because after a long time, it is easy to deteriorate, and the second is that nutrients are lost.

Preparation of mung bean soup:

1. Clean a bowl of mung beans and put them in the inner tank of the pressure cooker.

2. Add 8 to 10 bowls of water to the inner tank, if you like to drink a little thicker, you can also put a little less water; But because mung bean paste will thicken after cooking for a while, at least 5 bowls of water should be placed.

3. Put the inner tank into the pressure cooker, select the "bean hoof tendon" function, and cook it. If you don't have a pressure cooker, you can use a rice cooker, and if you have a bean" function, you can choose the bean function, and if you don't have it, you can choose the soup function.

Benefits of mung beans:

1. Clear away heat and relieve heat: Using mung beans to make soup can replenish the body's water, and at the same time, it can also supplement inorganic salts to maintain the balance of water and sodium in our body.

2. Auxiliary detoxification: Some components in mung bean can be combined with toxins and then form a precipitate, so that the stomach will not absorb these toxins, and the effect of detoxification can be achieved.

3. Auxiliary antibacterial and antibacterial: mung bean contains a lot of protoplasm that can coagulate microorganisms, and has a good inhibition effect on bacteria.

4. Auxiliary lipid lowering: mung bean contains many components that can promote the decomposition of cholesterol, and then accelerate the secretion of bile salts in bile, thereby reducing the absorption of cholesterol by closed grinding.

5. Auxiliary anti-allergy: The ingredients in mung bean can assist in the allergic reactions of urticaria, so for people with allergies, you can drink more mung bean water.

6. Protect the liver and kidneys: The trypsin contained in mung beans can play a good role in protecting the liver and kidneys.

7. Improve dryness: For girls, mung bean can be said to be a very good skin care food, and the polysaccharides it contains can enhance the moisturizing function and make it more elastic.

8. Bright eyes: The coat of mung beans can remove spots and acne, thus making our eyes brighter.

How mung bean soup is preserved and the stall state night is explained as follows:

How to store mung bean soup overnight 1, put it in the refrigerator and seal it, and store it for about 1-7 days. If mung bean soup is seasoned with sugar, it is easy to breed bacteria and other microorganisms, resulting in its flavor and deterioration, and the time of storage in the refrigerator is relatively short, only about 1-2 days, but if it is stored in the freezer, it can be put for 3-7 days, if the mung bean soup without sugar is sealed and refrigerated, it can be placed for 2-3 days, and the freezing is about 5-7 days, and it can not be put for too long, no.

Even if the mung bean soup is seasoned with sugar, it is easy to grow bacteria and other microbenthic organisms, guide its mildew and metamorphosis, and put it in the refrigerator to seal and refrigerate the survival of the kung fu is relatively short, and can only be placed for 1-2 days, but even if it is put into the freezer to survive, you may as well put it for 3-7 days, if the mung bean soup without sugar is sealed and refrigerated, you may wish to put it for 2-3 days, and the freezing is arranged for 5-7 days, not for too long, or the mung bean nutrients will pass more, and the taste and taste will also explode into change, and it will be unlucky to connect and eat for health.