Melon skin mung bean soup, winter melon peel boiled water should be cooked

Steps. Step 11 of the practice of mung bean winter melon peel syrupIngredients: Winter melon peel, mung bean and tangerine peel.

Step 22 of the preparation of mung bean winter melon peel syrupSoak the tangerine peel in water and scrape off the white flesh.

Step 33 of the preparation of mung bean winter melon peel syrupWash the mung beans, put them in a casserole, and add enough water at one time.

Step 44 of the preparation of mung bean winter melon peel syrupAdd the rind of the washed melon.

Step 55 of the preparation of mung bean winter melon peel syrupCover the pot and bring to a boil over high heat.

Mung bean winter melon peel syrup preparation step 66Cook until the mung beans bloom.

Step 77 of the preparation of mung bean winter melon peel syrupAdd the slices of sugar and cook until the flakes are melted.

Mung bean winter melon peel syrup preparation step 88to turn off the heat.

Ingredients. Ingredients.

Mung bean. 200g

Wax gourd. 250g

Accessories. Brown sugar.

Amount. Steps.

1.Prepare the ingredients: wash the mung beans and soak them for about an hour; Winter melon and brown sugar.

2.Wash the winter melon (you can scrub the skin of the winter melon with salt), remove the pulp, remove the skin, and cut into large pieces.

3.Pour an appropriate amount of water into the pressure cooker at one time, and pour in the chopped winter melon pieces and mung beans.

4.Cook over high heat until steaming.

5.Cook over medium-low heat for about 20 minutes.

6.Remove the lid, the mung beans have bloomed, and you can add an appropriate amount of brown sugar.

7.Serve, let cool, and enjoy.

Tips: 1.Do not go to the winter melon skin, the effect of heat is better, the winter melon skin should be scrubbed clean, you can use salt.

2.The winter melon should not be cut too small, so that it will not fall apart after cooking.

3.This sweet soup, it is recommended to add brown sugar, which has the effect of clearing heat, reducing inflammation and detoxifying.

4.Serve it when cool, because it is not recommended to eat refrigerated because of the addition of winter melon.

1. Guess the raw materials: 200 grams of winter melon, 100 grams of mung beans.

2. Auxiliary materials: 10 grams of ginger slices, 30 grams of green onions, 3 grams of salt.

3. Peel the winter melon, remove the pulp, wash it, and cut it into 3 cubic centimeter pieces; Wash the mung beans and set aside.

4. Put the pot on the fire, put in an appropriate amount of water, put in the green onions, ginger slices, mung beans, boil over high heat, turn to medium heat and cook until the beans are soft, put in the cut winter melon pieces, cook until the winter melon pieces are soft and not rotten, sprinkle in salt, and stir well.

The preparation of mung bean winter melon soup is as follows:

1. Wash the mung beans and soak them in water, peel and cut the winter melon into cubes, and rock sugar for later use.

2. Add water to the mung beans, boil over high heat until boiling, then turn to medium heat and cook for 30 minutes.

3. Add the winter melon and continue to simmer until the green tofu is rotten.

4. After cooking, turn off the heat, add rock sugar and let it melt automatically. Finally, let it cool before eating. In summer, you can put it in the refrigerator for about 2 hours, and take it out when you want to drink it, it is cold and sweet, refreshing, relieving the heat, and the taste is better.

【Cooking Tips】

1. Winter melon with skin is cooler.

2. Mung beans are relatively hard, if you forget or have no time to soak, you can use a pressure cooker to cook them first, and you don't need to cover them when you change the pot or don't change the pot to add the winter melon, and continue to cook the winter melon until it is transparent.

3. In addition to being sweet, mung bean winter melon soup can also be made into salty, which can be used as a soup dish when stir-frying, just replace the rock sugar with an appropriate amount of refined salt and put in a spoonful of lard.

4. Mung beans are known for relieving heat and detoxifying. Mung beans are sweet, cool and non-toxic. Return to the stomach meridian. It has the effects of dissipating heat and invigorating qi, clearing heat and detoxifying, and diluting water.

5. This soup is cold, and people with spleen deficiency and cold should not eat for a long time.

[Other practices].

1. Bring to a boil, pour in the fresh soup, and skim off the foam after boiling.

2. Wash the ginger and put it in the pot.

3. Remove the roots of the green onion and wash it, and put the knot into the pot.

4. Wash the mung beans, remove the bean skin floating on the water, and put them in a soup pot to stew.

5. Peel and remove the gourd from the winter melon, wash it and cut it into pieces and put it into the soup pot, and add salt when it is cooked but not rotten, and it can be eaten.

Mung bean winter melon soup is a delicious and delicious dish, which belongs to Zhejiang cuisine. The melon is tender and smooth, fresh and salty.

Method 1. 1. Wash the pot and put it on the fire, pour in the fresh soup and boil, and remove the foam; Wash the ginger and pat it, wash the green onion and cut it into sections (shallots are knotted) and put it into the soup pot; Wash the mung beans, remove the skin of the beans floating on the water, and stew them in a soup pot.

2. Remove the skin of the winter melon, remove the pulp and seeds, cut it into pieces after washing, burn it until it is soft but not rotten, and add salt to taste.

Dietary prescription: 500 grams of winter melon, 60 grams of mung beans, a little sugar. Wash and cut the winter melon into pieces, wash the mung beans, put it in a clay pot with the winter melon, add an appropriate amount of water, simmer for 2 hours, and season it with sugar.

Practice 2. Raw material.

500 grams of winter melon, 750 grams of mung bean soup, a little ginger and green onion, and an appropriate amount of refined salt. [1]

Method. 1 Peel and remove the gourd, wash and cut into slices.

2 Put the pot on the fire, put the mung bean soup, ginger slices, green onion segments, boil, then put in the winter melon slices, cook until it is soft and not rotten, add refined salt, and put it in a soup bowl.

Peculiarity. Salty, fresh and light, clear heat and relieve heat.

Method three. Ingredients: 200g winter melon, 150g mung bean;

Excipients: appropriate amount of water;

Seasoning: 3g salt, 30g green onion, 10g ginger;

Method:1Peel the winter melon, remove the pulp, wash and cut into 3 cm cubes; Wash the mung beans and set aside.

2.Put the pot on the fire, put an appropriate amount of water, put in the green onions, ginger slices, mung beans, boil over high heat, turn to medium heat and cook until the beans are soft, put in the cut winter melon pieces, cook until the winter melon pieces are soft but not rotten, sprinkle in salt, and stir well.

You can put the winter melon in the soup for boiling, at this time, put the mung beans together at the same time, and put some chopped coriander when it comes out of the pot, which is very delicious.

How should mung bean winter melon soup be made? I think it's easier to make mung bean winter melon soup like this, first boil the mung beans, and then add the winter melon to make a delicious mung bean winter melon soup.

Materials:

300 grams of mung beans, 1000 grams of winter melon, 500 grams of fresh soup, 10 grams of ginger, 30 grams of green onion knots, 2 grams of refined salt.

Method.

Wash the pot and put it on high heat, pour in the fresh soup and bring to a boil, skimming off the foam. Wash the ginger, pat it and put it in the pot, remove the roots of the green onions, wash them, and put them into knots. Wash the mung beans and put them in a soup pot.

Peel and flesh the winter melon, wash and cut into pieces, put it into the soup pot, stew until soft but not rotten, and add an appropriate amount of refined salt.

Mung bean winter melon soup.

Ingredients: 500 grams of winter melon, 500 grams of clear soup, 300 grams of mung beans.

Seasoning: 30 grams of green onion, 10 grams of ginger, appropriate amount of salt.

1) The steps of mung bean winter melon soup.

Preparation of mung bean winter melon soup.

1. Wash the mung beans, remove the skin floating on the water, and stew them in a soup pot.

2. Wash the ginger and pat it off, wash the green onion and cut it into sections and put it into the soup pot.

3. Wash the pot and put it on the fire, pour in the fresh soup and boil, and remove the foam.

4. Remove the skin of the winter melon, remove the pulp and seeds, cut it into pieces after washing, and burn it until it is soft but not rotten.

5. Then add salt to taste. This soup is tender and smooth, fresh and salty.

Ingredients for mung bean soup.

Ingredients: 150 grams of winter melon, 250 grams of mung beans. Excipients: appropriate amount of rock sugar.

Steps for mung bean soup:

Wash the mung beans, soak them in water in advance, and wash and peel the winter melons.

2.Prepare the rock sugar and place it in a bowl.

3.Cut the winter melon into cubes.

4.Add water to the mung beans.

5.Bring to a boil over high heat, reduce heat and simmer for 30 minutes.

6.Pour in the winter squash.

7.Continue to cook until the mung beans are cooked.

8.Add the rock sugar, turn off the heat and let cool, then refrigerate for 2 hours. Take it out and drink it, and it will be cold.

Precautions: Soak mung beans in water for 1 hour in advance, which is easy to cook and has a better taste.

<>1. Ingredients: 250 grams of winter melon, 120 grams of mung beans, a little ginger, an appropriate amount of green onion, an appropriate amount of salt, an appropriate amount of monosodium glutamate, and an appropriate amount of sesame oil.

2. Peel the winter melon first, remove the pulp, wash it with water, and then cut it into small pieces.

3. Then soak the mung beans in clean water until they swell, then drain and set aside. Then wash the ginger in the raw shed, cut it into shreds, and cut the green onion into sections.

4. Then pour an appropriate amount of water into the iron pot, add mung beans, shredded ginger and green onions, boil over high heat, skim off the foam, and then add the winter melon slices.

5. Then boil and then switch to low heat and cook for 50 minutes, then add salt and monosodium glutamate to taste before turning off the heat.

6. Finally, put it into a clean glass bowl, pour in an appropriate amount of sesame oil and stir well. A bowl of health soup that clears away heat and fire, reduces swelling and ventilation will make people feel more relaxed and healthier!

The following is the pressure cooker method for winter melon and mung bean meat skin soup:

Ingredients: 500 grams of winter melon.

100 g of mung beans.

200 g pork rind (meat rind).

200 grams of lean pork or chicken.

1 lean monosodium glutamate cube (optional).

Season with salt and pepper to taste.

Steps:1Wash the pork rind with warm water and cut it into small pieces. Soak the mung beans in water for about 30 minutes, then drain and set aside.

2.Cut the lean pork or chicken into small pieces and set aside.

3.Peel the winter melon, remove the seeds and cut into small pieces.

4.Add an appropriate amount of mold chain water to the pressure cooker, put the pork skin, mung beans, lean pork or chicken into the pot, add an appropriate amount of salt and pepper, and add lean monosodium glutamate pieces according to personal taste.

5.Close the lid of the pressure cooker, reduce the heat to medium-low and cook under pressure for about 20-25 minutes, until the mung beans and pork skin are tender.

6.Wait for the pressure to be fully relieved, open the lid and add the chopped winter melon pieces.

7.Cover the pressure cooker again and continue to simmer on high pressure for about 5-8 minutes, until the melon is ripe and soft, but not overcooked. According to personal taste, you can slightly press the winter melon to make it flavorful.

8.Finally, the addition of salt and pepper can be adjusted again according to personal taste. Place the soup in a bowl and enjoy.

This is a simple and delicious winter melon and mung bean meat skin soup, and the pressure cooker cooking can cook the mung beans and pork skin faster, maintaining the delicious taste of the soup. Please note that caution should be exercised when using the high-pressure pot and follow the correct usage method to ensure safety.

The preparation of the pressure cooker winter melon and mung bean meat skin soup is as follows:

Ingredients: Meat skin: 200 grams.

Winter melon: 300 grams.

Mung beans: 50 grams.

Ginger: 3 slices. Salt: to taste.

Water: to taste. Steps.

Wash the skin and cut into small pieces for later use.

Remove the seeds from the winter melon, wash it and cut it into small pieces for later use.

After washing the mung beans, soak them in water in advance for later use.

Add the skin of the meat, the winter melon, mung beans, ginger slices and an appropriate amount of water to the pressure cooker, cover and cook until the pressure is high.

After cooking, wait for the pressure cooker valve to fall, open the lid, and add an appropriate amount of salt to taste.

Tips: The skin of the meat needs to be blanched in advance to remove the smell.

Soaking the mung beans in water ahead of time makes them easier to cook soft.

The amount of salt can be adjusted according to personal taste.

Use a pressure cooker to make mung beans, squeeze the mung beans and meat skin first, press the left and left for half an hour, and then put it into the ordinary pot to cook the winter melon, and then cook it for five minutes.

1. Mung beans and winter melon are two kinds of cold foods, and now many women are often in pursuit of a perfect body, so many people want to **, in fact, by drinking mung bean winter melon skin boiling water, you can eliminate the edema of the body, help speed up the process, and make our ** more smooth. Promote the elimination of toxins from the body, prevent the accumulation of garbage, and eliminate fat.

2. Boiled water for mung bean and winter melon peel is conducive to promoting the excretion of the body, if our kidneys have a series of problems and can not be excreted normally, then we can usually drink some mung bean and winter melon peel boiled water, so that we can get a strong link, so that our urination becomes smoother, especially for people who suffer from urinary stones and kidney stones, usually drink more mung bean and winter melon peel boiled water, which can eliminate stones and relieve kidney pressure.

3. There are still many effects of boiling water with mung bean and winter melon peel, we must, master the skills of boiling water with mung bean and winter melon peel, let them give full play to their nutritional value, usually when choosing ingredients, we should try to choose some fresher ingredients, so that their nutritional value can be maximized and improve their body quality.