How to soak mung beans, make mung bean soup mung beans to soak mung beans

Self-sufficient soaking mung bean sprouts method 1: Use a bean sprout machine to make mung bean sprouts.

Method:1Wash an appropriate amount of mung beans and soak them in water until the skin of the mung beans breaks.

2.Spread the soaked mung beans evenly in the sprout machine.

3.Change the water once a day and consume after 3 to 4 days.

It is very simple and convenient to use a bean sprouts machine to make mung bean sprouts, and it takes a short time, you can eat fresh and healthy mung bean sprouts soon, friends who like to eat bean sprouts, you may wish to start a bean sprouts machine, when you don't use it, you can also use it as a humidifier, killing two birds with one stone!

Self-sufficient soaking mung bean sprouts method 2: Use a beverage bottle to make mung bean sprouts.

Method:1Wash the mung beans and soak them for about 24 hours until the sprouts emerge from the mung bean skin.

2.Wash the large beverage bottle, drill a few holes under the bottom with scissors, the size of the eye is just not drilled out of the mung bean, cut off the conical part of the bottle mouth, in order to ventilate the bottle and pour water.

3.Put the soaked mung beans into the bottle, the amount of mung beans is about one-fifth of the height of the bottle, giving the sprouts a space to grow.

4.Wrap the beverage bottle with a layer of opaque cloth or paper, as the sprouts will turn red.

5.Water 3 times a day, after each watering, cover the bottle with a piece of opaque cloth, and it can be eaten after a week.

Isn't it very creative to use a drink bottle to send mung bean sprouts? The method is also very scissors, if you are interested, you may wish to give it a try!

Self-sufficient soaking mung bean sprouts method 3: Use a leaky pot to sprout mung bean sprouts.

Method:1Wash the mung beans and soak them in water overnight.

2.Spread the soaked mung beans in a colout pot and place the potter in a bucket.

3.Then cover the drain with a cloth.

4.Water once a day, once in the morning and evening, and pour out the old water in the bucket first when watering. After watering, take a basin and cover it on the bucket and place it in a cool and dark place.

5.After five or six days, the mung bean sprouts can be eaten.

First of all, we all know that we buy a large handful of mung beans, its whole looks small, it is very hard to touch, we want to boil it more conveniently, we have to soak it first. Everyone knows this, but they all use some cold water and water to put in it, pour it over, and then have to spend the night before they can start making it the next day, so it's very frustrating to wait for a long time. If someone suddenly wants to eat it at their next meal, is there a way to make it soak up faster, and the answer is yes.

Because I am a very freewheeling person, sometimes I suddenly want to eat as soon as my brain is hot, and my family is caught off guard, but they can't resist me, so I have to cook such a bowl of mung bean soup. How did the family soak in a short period of time? It turns out that they need to be poured into a closed container first, and then poured warm water below 50 degrees, and soaked for about an hour, so that they can adapt to the temperature, and let their skin begin to slowly adapt, so that all the mung beans are in a warm state, but this is not enough, because in this case it still has to be soaked for a long time.

So what do we do? That's right, the next thing is to put some boiling water above 70 degrees, the temperature should not be too high, if it is too high, it is really easy to hurt the epidermis. At this temperature, since we have heated it up before, there will be no collision of heat and cold, so that it can also rise as the temperature rises.

In less than an hour, everything can be soaked, I don't know how much shortened this time, it's just a method created for me as a foodie, but it still works.

After soaking all these hard little mung beans, we will find that they are not as hard as before when we touch them with our hands, and we reluctantly reveal that they have begun to soften. Then we pour them all out and drain them all. Pour them into the pot with the water controlled, then pour in the water, just like the amount of water used when cooking, to cover the top of them, and then you can add some pumpkin slices, pork pieces and the like, or you can just boil the soup like this.

Cover with a lid, turn on high heat and simmer for a while, then turn to low heat and simmer slowly. Soon we can open the lid and see these mung beans that have been boiled and boiled, and our approach is complete. It shows that this method is still very effective, it can shorten the time, people can eat relatively quickly, and there is no need to wait for a night, which is really happy.

Soak the mung beans in boiling water for ten to twenty minutes. Mung bean has a strong detoxification effect, can remove a variety of poisons inside and outside the body, and prevent food poisoning and drug poisoning. This is related to the fact that mung beans are rich in detoxifying components such as protein, dietary fiber, selenium, and polyphenols.

Mung bean protein protects the gastrointestinal mucosa and prevents the absorption of poisons in the gastrointestinal tract. In addition, mung bean protein, polyphenols and selenium and other components can also combine with organophosphorus pesticides, mercury, arsenic, lead and other metal poisons to form complexes, prevent their absorption in the gastrointestinal tract, and promote their excretion. Lin Xuanxian's research has shown that mung bean extract has the effect of promoting lead excretion and reducing lead accumulation.

The active ingredients such as polyphenols, flavonoids, coumarins, alkaloids, stigmasterols, saponins and other active ingredients contained in mung bean enhance immunity through a variety of pathways. Such as protecting immune cells, increasing the number of phagocytic cells or phagocytic function, promoting the synthesis of antibodies and immune factors, etc.

In addition, Guo Jian et al. used mice to do antibody production cell detection and half hemolysis value experiment, mouse peritoneal macrophage phagocytosis chicken red blood cell experiment, to detect the effect of mung bean protein peptide on the immune function of mice, the results found that mung bean protein peptide can improve the lymphocyte multiplicity of mice, the number of spleen antibody cells, half of the hemolysis value and macrophage phagocytosis ability.

To make mung bean soup, mung beans should be soaked to make the mung beans soft and cook faster. But if you use a pressure cooker or rice cooker to cook, you can cook it for 45 minutes without soaking in advance. Since the active ingredients of mung bean may be mainly polyphenolic antioxidants, it is very important to maintain their activity for the heatstroke prevention effect of mung bean.

During cooking, the pot should be covered with a lid to minimize the contact area with oxygen. At the same time, when cooking, you may wish to take out the soup that has been boiled for less than 10 minutes and drink it separately, because at this time, the color of mung bean soup is turquoise, and the dissolved substances are mainly the active ingredients in the bean skin, and the degree of oxidation is the lowest, and the ability to clear heat is the strongest. After removing the soup, add boiling water and continue to cook until the beans are boiled and eaten.

The flavonoids and metal ions in mung bean skin may form darker complexes when they interact. For example, mung bean soup with honey will produce a blackened color, which is exactly the reason. Although no toxic substances are produced in this reaction, it may interfere with the antioxidant effect of mung bean and hinder the absorption of metal ions.

Therefore, when cooking mung bean soup, do not use an iron pot, it is best to use a casserole.

The soaked mung beans can be used to make mung bean soup, mung bean porridge, mung bean paste, mung bean cake, mung bean sprouts, etc.

1. Mung bean soup.

After boiling the soaked mung beans with water, turn to low heat and simmer for 1-2 hours until the mung beans are completely cooked. Seasonings such as rock sugar, dates, and peanuts can be added according to personal taste. Mung bean soup has a refreshing and sweet taste, making it suitable for summer drinking.

2. Mung bean porridge.

After boiling the soaked mung beans with water, add rice and cook them together to make mung bean porridge. Mung bean porridge has a delicate taste, fragrant and delicious, and can be used for both breakfast and supper. In the production process, glutinous rice flour, coconut milk and other ingredients can be added according to personal taste, which enriches the taste.

3. Mung bean paste.

Add water to boil the soaked mung beans, then turn to low heat and simmer until the beans are thick and juiced. After breaking the bean paste with a blender, add the appropriate amount of water and sugar, and stir well to make mung bean paste, which has a rich and sweet taste.

4. Mung bean cake.

After the soaked mung beans are boiled in water, glutinous rice flour and sugar and other ingredients are added and stirred together to make mung bean cake. Mung bean cake has a soft and delicate taste, sweet but not greasy, and is one of the most permeable traditional Chinese pastries.

5. Mung bean sprouts.

Cover the soaked mung beans with a damp cloth and place them in a warm and ventilated place to sprout. Mung bean sprouts are crisp and delicious and can be eaten raw or after cooking.

You can soak in advance or not. The ingredients needed to cook mung bean porridge are mung beans and rice, and rice is easier to cook than mung beans. Mung beans will sprout if they are soaked for too long, and the mung beans that are not soaked in advance should be boiled for a longer time when cooking porridge and boiled until the mung beans bloom.

Mung bean porridge Mung beans can be soaked in advance or not. The ingredients needed to cook mung bean porridge are mung beans and rice, and rice is easier to cook than mung beans. Mung beans will sprout if they are soaked for too long, and mung beans that are not soaked in advance can be boiled for a longer time when cooking porridge and boiled until mung beans bloom.

Beans such as mung beans, it is best to soak them for a few hours before cooking porridge, mung beans and rice are cooked together for different times, the rice will tumble half an hour after the pot, and the rice grains will be cooked, and if the mung beans are not soaked in advance, they will still be hard after half an hour, in order to eat softer mung bean porridge, it is best to soak mung beans for a few hours before cooking, and the porridge cooked by mung beans after soaking is more viscous.

The mung beans used to cook mung bean porridge can also be not soaked in advance, and the mung beans are hard to cook for a longer time when cooking the porridge until the mung beans are boiled and blooming, during which an appropriate amount of sugar can be added to taste. In summer, you should be careful not to soak the beans for too long to avoid the sprouting of mung beans.

According to nutrition experts, mung bean soup is an alkaline food, mung bean has a sweet and cold taste, which not only has the effect of clearing heat and detoxifying, but also has the effect of quenching thirst and relieving heat. However, not everyone is suitable for drinking, if the pregnant woman herself is cold and prone to diarrhea, do not eat more mung beans.

Method: 1. Remove the impurities of the mung beans and wash them, and open the lilies and wash them.

2. Put the mung beans in a pot, add water to boil, then turn to low heat and cook until the mung beans bloom, and add the lily.

3. When the lily and mung beans are ripe, add the sugar, wait for the sugar to melt, and put it in the soup bowl.