What do you use to soak mung beans, and how long does it take to soak them to cook them to be soft?

Cooking mung bean soup tips.

When cooking mung bean soup, sometimes the color of mung bean soup will be red and muddy because it has been cooked for too long, and the characteristic flavor of mung beans will be lost. Here are a few ways to make mung bean soup, so you might as well try it.

Method 1 Wash the mung beans and control the moisture, pour them into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, after boiling, switch to medium heat, when the water is to be boiled dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the pot, continue to cook for 20 minutes, and wait until the mung beans are crispy and the soup is green.

Method 2 Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook for 40 minutes.

Method 3 Wash the mung beans, put them in a thermos flask, pour in boiling water and cover them. 3 After 4 hours, the mung beans have grown up and become soft, and then boiled in the pot, it is easy to cook the mung beans in a relatively short time.

Method 4 Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then boil them again, and the mung beans will be boiled quickly.

Method 5 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, take them out and cook them again, and the mung beans will quickly rot.

Quick cooking mung bean soup method.

Usually, to cook mung bean soup at home, the mung beans are first soaked in a pot of cold water and boiled over a high fire, and then boiled over low heat. This defect can be avoided by the method of boiling mung bean soup quickly, as follows:

First of all, wash the mung beans and drain the water; Put water in the clay pot and boil, then put in the mung beans, the amount of water should be slightly more than the mung beans (about half an inch of mung beans) is appropriate; Boiled over high heat, boiled until the soup will be dry, add boiling water, and cover the casserole tightly, simmer for 20 minutes, skim off the floating shell, and cook for another 15 minutes, the mung beans will bloom and crispy, and add sugar to become mung bean soup.

The mung bean soup cooked by the above method is clear and green, and it also saves time.

It's okay to soak it overnight, and don't throw it out if you soak it in water. In addition, you can save time by boiling mung beans in this way: put a little water in the pot first, as long as you can cover the mung beans, add a bowl of water when it is boiled, and repeat it several times, only until you add enough water and then boil it on low heat.

This practice makes it easy for mung beans to bloom.

What do mung beans look like before they can be taken out?

If you have enough time, you can soak mung beans in cold water overnight in advance, and if you feel that one night is too long, you can soak them in boiling water for about 3 hours.

Mung bean is the seed of the leguminous plant mung bean, also known as green adzuki bean (named because of its green color), bean, plant bean, etc., and has been cultivated in China for more than 2,000 years. It is native to India and Myanmar.

Introduction

Now it is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States, and China, Myanmar and other countries are the main exporters of mung beans. The seeds and stems are widely consumed. The function of mung bean to clear heat is in the skin, and the function of detoxification is in the meat.

Mung bean soup is a common summer drink in the family, which is appetizing and suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean flour skin, etc.

Annual erect herb, 20-60 cm tall. The stems are covered with brown long bristles. pinnate compound leaves with 3 leaflets; Leaves shield-shaped, ovate, centimeter long, marginally hairy; small pedicles prominent, lanceolate; The leaflets are ovate, 5-16 cm long.

1.Wash the mung beans before cooking, put them in a thermos flask, pour boiling water and cover them. After 2 to 3 hours, the mung beans will swell and soften. Pinch it with your hand to see if it's soft. If they are soft and then boiled in a pot, it is easy to cook well in a short time.

2.Fry the mung beans in an iron pan for 10 minutes before cooking, you can cook quickly, but be careful not to burn.

3.Wash the mung beans, put them in the freezer compartment of the refrigerator for about 1 hour, take them out and put them in a pot to cook. In less than 20 minutes, the mung beans are ripe and soft.

Tips for cooking healthy mung beans:

1.Wash the mung beans, drain them into a pot and add boiling water. Do not boil more than 2cm of mung beans.

Once boiling, use medium heat. When the water needs to be boiled dry (be careful not to stick to the pan), add a generous amount of boiling water, cover the pot and continue to cook for 20 minutes. The mung beans are crispy and the soup is green.

2.Wash the mung beans, soak them in boiling water for 20 minutes, remove them, put them in a pot, add enough cold water, and cook on high heat for 40 minutes.

3.Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. After 3-4 hours, the mung bean particles become larger and softer, and then put them in a pot to cook, it is easy to cook the mung beans in a short time.

4.Wash and dry the picked mung beans, put them in an iron pot and fry them for about 10 minutes, and then cook. The mung beans will be cooked soon.

5.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, take them out and cook them again, the mung beans will crumble quickly.

Wash the mung beans, soak them in boiling water for 20 minutes, put them in a pot, add an appropriate amount of water, and cook for 40 minutes on high heat to make them easy to boil. Wash the mung beans and put them in a thermos flask, pour boiling water and soak them for 3-4 hours, the mung beans will swell and soften, and they are easy to boil. Wash the mung beans and soak them in boiling water for 10 minutes, cool them and put them in the refrigerator for 4 hours.

Mung bean is the seed of the leguminous plant mung bean, also known as green adzuki bean, bean, plant bean, etc., and has been cultivated in China for more than 2,000 years.

Traditional mung bean products include mung bean soup, mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean flour skin, etc., among which mung bean soup is a family standing summer drink, suitable for all ages.

The time for mung beans to soak in water varies depending on personal taste and method of use, and it is generally recommended to soak in water for 4-6 hours.

The temperature is higher in summer, which can appropriately shorten the soaking time, and the temperature is lower in winter, so the soaking time can be appropriately extended. If you want to cook soup or sugar water, it is recommended to soak in water for a longer time to make the mung beans more ripe and taste better. If you want to use mung beans to make other foods, such as mung bean cakes, you can soak them in water for a shorter time to preserve the taste and nutrition of mung beans.

The soaking time can also be determined according to the personal taste, if you like the soft taste of mung beans, you can appropriately extend the soaking time; If you like mung beans with a crisp taste, you can shorten the soaking time appropriately.

It should be noted that soaking in water for too long can easily lead to moldy and deterioration of mung beans, and should not exceed 12 hours. In addition, during the process of soaking in water, the water can be changed many times to remove impurities and foam on the surface of mung beans and ensure the cleanliness and hygiene of mung beans.

Precautions for buying mung beans

1. Appearance: The appearance of mung beans should be complete, full, free of damage and mildew, uniform color and smooth appearance.

2. Edible use: Mung beans have different edible uses, such as boiling soup, stewing porridge, making pastries, etc., and different types of mung beans need to be selected according to personal needs.

3. Quality: The high-quality green spring beans have larger grains, brighter green color, better taste, easy to cook after cooking, and high nutritional value.

4. Packaging: The packaging of Chilu-resistant mung beans should be sealed, dry and odorless, and it is best to choose a package with a production date and shelf life.

Soak for two hours. Here's how to make mung beans:

Ingredients: 50g mung bean, 100g rice.

Excipients: 100g borneol.

1. Prepare mung beans and rice.

2. Then put them together and soak them in water for 2 hours.

3. Look, the mung beans and Xunwei rice that have been soaked for 2 hours have risen a little.

4. Then put it into a deep pot and boil it over high heat.

5. The appearance of boiling.

6. After boiling on high heat for 10 minutes, turn to the porridge over medium heat, and do not cover the lid at this time.

7. This is what it looks like after cooking for about 30 minutes.

8. Add an appropriate amount of borneol sugar to enhance the flavor.

9. Finished products. <>

3 hours。Mung beans need to be soaked for more than three hours, because mung beans are relatively hard, and if they are not soaked, they will take a long time to cook. If the mung beans are soaked in cold water, it is generally recommended to soak them for 3-6 hours to shoot the acorn dates, at this time most of the mung beans have been softened, and they are easy to cook if they are cooked, and they are relatively soft and glutinous and delicate in taste.

Mung beans are used for consumption, and starch can also be extracted to make bean paste, vermicelli, etc. Wash and put in running water, shade and sprout, can be made into sprouts, for vegetable food.

1. The boiling time should not be too long, boil for 3 5 minutes, and clear green soup is preferred.

2. To reduce oxidation, cover the pot and cook.

3. Avoid boiling in an iron pot, because the flavonoids in mung beans react with metal ions, which will interfere with the antioxidant capacity of mung beans and change the color of the soup. After the flavonoids in the mung bean skin and the iron ions on the iron pot have a chemical reaction, it may form a darker mixture, making the originally green mung bean soup look like a pot of ink.

4. When cooking mung bean soup, it is recommended that the ratio of mung beans to water is 1:10, and the mung beans are boiled into green clear soup in boiling water to separate the bean soup, and the soup is a drink to relieve the heat. Remove the mung beans from the soup and cook porridge to eat.

After the mung beans are cleaned, soak them for 10 minutes to reduce them, and then, boil them over high heat, and then change them to low heat and cook them for about 10 minutes, so that they can retain a lot of nutrients, you can pour out the soup, dry it and drink it after warming, if you want to eat mung beans, you need to continue to cook it on low heat for about 20 minutes, and wait until the mung beans bloom, and then eat.

Mung beans have the effect of cooling and relieving fire, brightening the eyes and relieving heat, and can remove some stasis in the body, which can be beneficial to the health of the body.

Antibacterial and antibacterial

1. Some components in mung bean have direct antibacterial effect. The antibacterial test confirmed that the mung bean coating extract had an inhibitory effect on staphylococcus. According to the relevant research, the tannins contained in mung bean can coagulate microbial protoplasm and produce antibacterial activity.

Bioactive substances such as flavonoids and phytosterols in mung bean may also have a certain degree of antibacterial and antiviral effects.

2. Indirectly exert antibacterial effect by improving immune function. Many bioactive substances contained in mung beans such as coumarins, alkaloids, phytosterols, saponins, etc., can enhance the body's immune function and increase the number of phagocytic cells or phagocytic function. The effect of mung bean on the immune adhesion function of red blood cells in normal and cyclophosphamide-induced immunocompromised mice was detected by complement-sensitized yeast hemagglutination, and the results showed that mung bean could inhibit cyclophosphamide-induced red blood cell hypofunction in mice.