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Anonymous users2024-02-07Kelp mung bean paste.
Material. 1 small piece of mung bean, kelp, tangerine peel (sun-dried orange peel), appropriate amount of rock sugar, appropriate amount of water.
Manufacturing Method: 1. Wash the mung beans and soak them in water for 2 hours.
2. Soak the tangerine peel in water, scrape off the scoop, and then wash it well.
3. Cut the kelp into small pieces.
4. Boil a pot of water, pour mung beans, tangerine peel and kelp into the pot and simmer for about 2 hours. If it feels thicker when cooking, add some water, otherwise it will be easy to paste.
5. After the mung beans are boiled into mung bean paste, add rock sugar according to personal taste, and cook for another 15 minutes.
Efficacy. Cool and antipyretic, detoxify and diuretic, treat cough, and can reduce ** viruses (such as youth beans).
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Anonymous users2024-02-061.Brush and wash the kombu, drain and set aside.
2.Wash the mung beans, soak them in water for about 30 minutes, put them in a soup pot, add water and the kelp from Method 1 and bring to a boil over high heat, change to low heat, cover and simmer for about 1 hour until cooked through.
3.Turn off the heat in Method 2 and remove the mung bean skin floating on the surface, remove the mung beans and kelp and put them in the juicer, add a little mung bean soup and beat it into a puree, and then pour it back into the pot of Method 2.
4.Continue to boil Method 3 over low heat, add No. 2 caster sugar and mix evenly.
5.Add 1 1 2 tablespoons of water to the rice noodles and stir well, slowly pour them into the boiling method 4 in batches, and continue to mix well until they boil again.
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Anonymous users2024-02-05The method of soybean kelp is particularly simple, and there are mainly the following steps:
1. After cleaning the kelp roots, press them with a pressure cooker for 3 minutes (after boiling) 2. After natural exhaust, take them out, wash and drain them, and cut them into kelp strips.
3. Pick the soybean beak to peel and peel, clean it, drain the water and set aside.
4. Slice the green onion, ginger and garlic, and slice the flower and meat for burning.
5. After the pan is hot, add a small amount of oil, and after the oil is hot, the skin will be lost, and then the flower meat will be fried over low heat.
6. When the flesh turns yellow, most of the fat is forced out, add green onions, ginger, garlic and red pepper and stir-fry until fragrant.
7. Add soybeans and stir-fry over high heat for one minute, then cook in cooking wine and light soy sauce.
8. Add the kelp strips and hot water that has just been submerged, and bring to a boil over high heat.
9. Transfer to the casserole and simmer for about 15 minutes10. Add an appropriate amount of salt and monosodium glutamate, and remove from the pot, the taste is particularly fresh and delicious!
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Anonymous users2024-02-04Mung bean kelp sugar water methodIngredients: 200 grams of mung beans, 200 grams of borneol, 1250 grams of water, appropriate amount of kelp.
1. Wash the kelp and cut into shreds.
2. Put the washed mung beans in cold water, boil the water over medium-low heat for about 1 hour.
After hours, the beans bloom.
4. Add the kelp and continue to cook for 30 minutes.
After a few minutes, you can put the sugar when you see that the mung beans are completely cooked, and turn off the heat when the sugar is completely melted.
7. Pour into a bowl and serve.
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Anonymous users2024-02-03The preparation of kelp mung bean syrup is as follows:Ingredients: 1 piece of tangerine peel, 10 grams of starving barley, 20 grams of kelp, 300 grams of mung beans.
Excipients: appropriate amount of rock sugar, appropriate amount of water.
1. Prepared ingredients.
2. Soak mung beans (soak overnight), barley (soak for 2 hours), kelp, and tangerine peel (soak for half an hour).
3. Put an appropriate amount of water in the pot.
4. Then pour in the mung beans and barley seeds and cook together.
5. Remove the white layer of tangerine peel.
6. Boil mung beans and barley seeds for about 1 hour, add kelp and tangerine peel to cook together.
7. Boil mung beans and barley seeds until soft.
8. Finally, add an appropriate amount of rock sugar.
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Anonymous users2024-02-02The preparation of kelp mung bean soup is as follows:
Ingredients: 500 grams of pork ribs, 20 grams of Houttuynia cordata, 25 grams of kelp, 20 grams of mung beans, 15 grams of lily, appropriate amount of salt, kitchen utensils: casserole, clay pot.
Method: 1. Prepare all materials.
2. Soak kelp and mung beans in water for 3 hours and wash them, then remove them and set aside.
3. Soak the lily for about 30 minutes and take it out to clean, wash it with clean water, and remove it for later use.
4. Put the pork ribs in boiling water and boil for about 2 minutes to remove blood stains and peculiar smells, and then remove them and set aside.
4. Put all the ingredients and pork ribs into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat, and cook for 2 hours, please balance for 5 minutes before turning off the heat and add an appropriate amount of salt to taste.
Fifth, the hot Houttuynia cordata kelp mung bean soup is boiled well.
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Anonymous users2024-02-01A common recipe for kombu soup.
Ingredients for kombu soup.
Ingredients: 8 kelp knots, 2 mung beans, 2 coix seeds.
Ingredients: Rock sugar.
Preparation of mung bean soup.
1.Wash the kelp, tie it in a knot and cut it into shreds.
2.Wash the coix seeds and mung beans separately.
3.Put the barley directly into the casserole, add water to most of the pot, turn on electricity, and turn on high heat for 3 hours.
4.When the coix seeds are thick, pour the mung beans and kelp into the coix seeds and continue to simmer over high heat for 1 hour.
5.When the mung beans are completely sandy, turn off the heat, add rock sugar, and stir with a spoon to mix evenly. Serve a small bowl at mealtime.
Common recipe for kombu soup (2).
Ingredients for kombu soup.
Pork ribs, mung beans, kelp.
Preparation of mung bean soup.
1.Chop the pork ribs, add ginger wine, salt, oil, pepper and soy sauce and marinate for 15 minutes.
2.Rinse the kombu with running water and cut it into small pieces.
3.Wash the mung beans and rice, put them together in a pot, and cook until both the mung beans and rice bloom into porridge.
4.Pour in the ribs and cook for ten minutes, then pour in the kombu and simmer for another ten minutes, adding a little salt to taste.
Homemade mung bean soup (3).
Ingredients for kombu soup.
120 grams of mung beans, 20 grams of kelp, 80 grams of No. 2 sugar, 1200 grams of water, 1 tablespoon of rice noodles.
The practice of the green man's land trail bean soup.
1.Scrub the kelp, drain and set aside.
2.Wash the mung beans, soak them in water for about 30 minutes, put them in a soup pot, add water and kelp to Method 1, bring to a boil over high heat, and simmer over low heat for about 1 hour until cooked.
3.Method 2: Turn off the heat to remove the mung bean skin floating on the surface, remove the mung beans and kelp, put them in a blender, add a little mung bean soup, beat them into a paste, and then pour them back into the pot in Method 2.
4.Continue to simmer Method 3, add No. 2 caster sugar and mix well.
5.Add another 1 1 2 tablespoons of water to the rice noodles, stir well, slowly pour into Cooking Method 4 several times, continue to stir well, thicken until it boils again.
The home-cooked recipe of mung bean soup (4).
Ingredients for kombu soup.
Mung beans, kelp, sweet almonds, cloth-wrapped roses, brown sugar.
Preparation of mung bean soup.
1.Wash the mung beans and shred the kelp.
2.Put the kelp, mung beans, and sweet almonds together in a pot, add water and bring to a boil, and add the roses wrapped in cloth.
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Anonymous users2024-01-31Materials
Ingredients: 1 small bowl of mung beans and 1 large piece of kelp.
Seasoning: 1 small handful of rock sugar.
Preparation of kelp mung bean soup1.Clean the mung beans, soak them in cold water and grind them; Soak for more than 3 hours.
2.Soak the small deep-sea kelp for 3 hours and wash it well; Cut the small kelp into strips.
3.Put the soaked kelp and mung beans into the soup pot and add plenty of water; Cover and bring to a boil over high heat and reduce heat to low for 20 minutes.
4.Add the caster sugar and continue to cook for 10 minutes; Boiled kelp mung bean porridge is eaten warm and cool to relieve heat and cool down.
Nutritional valueBlind chain mung bean is recognized as a summer food. Mung bean soup, mung bean flour, mung bean paste, mung bean cake, its heat clearing and detoxification, heatstroke prevention and blood pressure reduction effects have been deeply rooted in the hearts of the people. Kelp has a good diuretic effect, and kelp is an ideal detoxification food.
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Anonymous users2024-01-30The steps for mung bean kelp syrup are as follows:Ingredients: mung beans, kelp.
Excipients: tangerine peel, rock sugar.
1. First of all, we soak the mung beans in water, about five or six hours.
<>3. Next, we put the soaked mung beans into a casserole, add water and start boiling. When boiling mung beans, you need to remove the bubbles on them.
4. Boil the mung beans for about 30 minutes to bloom, then add a piece of tangerine peel, chopped kelp and an appropriate amount of boiling rock sugar to the casserole.
5. Finally, cover the lid and continue to cook for about ten minutes, the mung bean kelp syrup will be boiled, and you can let it cool a little before eating.
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Anonymous users2024-01-29Ingredients: 250 grams of mung beans, 50 grams of kelp, appropriate amount of rock sugar, appropriate amount of water.
Steps: 1. Prepare the materials.
2. Soak the mung beans for 2 or 3 hours in advance, wash the kelp, and soak for about 10 minutes.
3. Wash the soaked mung beans, put them in a pressure cooker, and add an appropriate amount of water.
4. Cut the kelp and add it.
5. Cover the lid and cook over medium heat for 30 minutes.
6. After dissipation, open the lid and add an appropriate amount of rock sugar, and cook for a few minutes.
7. Finished product. <>
Ingredients: 400 grams of mung beans, 200 grams of sugar, 100 grams of milk powder, 2 egg yolks, 60 grams of butter, 1 4 teaspoons of salt, appropriate amount of water (the weight of the final bean paste is about 1030 grams, please adjust the raw materials appropriately as needed) Method: 1. Wash the mung beans and soak them in water overnight, put the soaked mung beans into a stainless steel pot and boil over high heat for 8 minutes; 2. Put the boiled mung beans in a blender while they are hot, add water and stir until pureed; 3. Put the stirred mung bean puree into a fine sieve and filter; (This is a rather time-consuming and laborious errand) 4. Put the filtered thin bean paste into a stainless steel pot, add 200 grams of sugar, 100 grams of milk powder, and salt and boil over low heat until saccharified; 5. Add 2 egg yolks and stir well, then add butter and stir well; 6. After adding all the ingredients, start the long boiling process, and be sure to keep stirring during the boiling period, and the fire must be adjusted to the minimum to prevent the pot from sticking. >>>More
Red beans are hot. Mung beans are cold.
If you want to make up for it, eat red beans. If you want to clear the fire, eat mung beans. >>>More
It is recommended to make mung bean paste ice cream, boil mung beans into mung bean paste, drain the water, leave thick mung bean water, with the ratio of 1 part of mung bean water plus 5 parts of whole milk and 1 part of condensed milk, stir evenly and put in the mung bean paste, and then continue to stir one hundred and eighty times, and then put it in a basin, wrap it in plastic wrap and freeze it for about 5-6 hours, take it out and solidify but there will be a little ice crystal that affects the taste, you need to stir it again, let the ice cream be fully stirred and then put it back in the refrigerator, and after freezing for 3-5 hours, you can eat homemade ice cream. If you like other flavors, you can also follow the operation, which is simple and easy to make.