How to cook mung bean soup faster, how to cook mung bean soup the fastest

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. Usually, to cook mung bean soup at home, the mung beans are soaked in a pot of cold water 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. Reminder:

Because mung beans are cold, the elderly with weak spleen and stomach should be cautious about eating.

Soak the mung beans for two hours, then cook them in a pressure cooker over high heat until they sound (about 30 seconds), then turn off the heat and simmer for 15 minutes, then put them directly in cold water to cool (do not open the lid), open the lid after 5 minutes, add sugar, and it's OK.

The longer you soak, the easier it will be to cook.

To drink mung bean soup, you should only drink soup and not eat beans (read in a health book).

First add a small amount of water to boil mung beans, boil the water for a short while, then add an appropriate amount of water to boil, and it will be good soon.

The method of quickly cooking mung bean soup: first soaking and then freezing method, adding water in batches to boil the method, boiling water soaking method in advance, simmering crispy method, dry pot stir-frying method.

1. First soaking and then ice rising early freezing method.

Soak the mung beans in water for about 10 minutes, drain the water, put them in the freezer, and freeze them into ice cubes. After soaking, the mung beans absorb water, and according to the principle that the water freezes into ice and becomes larger, the mung beans are frozen to crack them. Cracked mung beans are stretched open when exposed to hot water and can be boiled and bloomed quickly.

It's just a simple physical change, and the nutrients are not lost.

2. Add boiling method in batches.

First 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 time for the mung beans to ripen.

3. Boiling water immersion method in advance.

Wash the mung beans and soak them in boiling water for 10 minutes; After cooling, put the mung beans in the freezer of the refrigerator, freeze for 4 hours, take out and cook again, the mung beans are quickly crispy, and they can be cooked in 30 minutes.

4. Simmering and crispy method.

Wash the mung beans, drain the water, boil the water in a clay pot, and then add 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 is almost dry, add boiling water, 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 be crispy, and add sugar to become mung bean soup. Compared with the above methods, the key to this method is to stew, and the boiled mung bean soup tastes softer.

5. Dry pan frying.

Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then boil them again, the mung beans can be cooked quickly, and they can be cooked in about 40 minutes. Dry pan stir-frying is a method that many people have not tried, and an extra stir-fry process allows you to quickly cook mung bean soup without having to freeze or refrigerate it, without the need to soak it in advance.

Here's how to cook mung bean soup:

The first point: frozen mung beans, when cooking mung bean soup, be sure to freeze mung beans for more than 6 hours in advance, because the temperature of frozen mung beans is lower than 0 degrees Celsius, and when the low temperature mung beans are put into boiling water, mung beans will quickly absorb the heat in the water, so as to expand rapidly.

The second point: simmer for more than 10 minutes after boiling, and after boiling the mung beans for 10 minutes, it is necessary to simmer for 10 minutes at this time, so that the fragrance and nutrients in the mung beans can be combined with water, so that the mung bean soup is more fragrant and refreshing.

How to make mung bean soup? First of all, boil the mung beans in water for 10 minutes, then freeze them for two hours, put them in a casserole after taking them out, add purified water, and half a lemon juice rock sugar.

As we all know, drinking more mung bean soup in the hot summer can clear heat, prevent heatstroke, quench thirst, and detoxify. However, the traditional method of cooking mung bean soup requires not only a long soaking time (more than 60 minutes), but also a lot of time (more than 30 minutes), which tends to drain people's patience. In addition, due to the long boiling time, the color of the soup is red, and it loses its due efficacy and special taste.

2.Loading: Place the washed mung beans in a container and keep the water just past the surface of the mung beans;

3.Freezing: Put the container containing mung beans into the freezer and freeze until it is completely frozen;

4.Boil water: Put an appropriate amount of water into a pot and bring to a boil;

5.Put the frozen mung beans into a pot of boiling water, melt all the mung bean ice cubes over the fire, and then boil again, cover tightly and bring to a boil over low heat;

6.Stew: After simmering for about 10-20 minutes, the mung beans will bloom and rot (the longer it takes, the worse the rot). Remove from heat and remove from heat.

Precautions.

1.Washing and freezing of mung beans can be done before the evening. You can also pre-freeze a certain amount of mung beans and take them out and cook them directly when you want to drink mung bean soup.

2.Before putting the frozen mung beans in a pot of boiling water, it is best to mash the mung bean ice cubes with ice so that they can be easily cultured and boiled again.

3.Cooking mung beans in a casserole or stainless steel pot instead of an iron pot is ideal. Although the pressure cooker takes a long time, the taste is a bit poor.

Boiled in purified water or add a little lemon juice or white vinegar.

If available, boil in purified water. If you don't have pure water at hand, you can add a little lemon juice or white vinegar to the water, so that it doesn't taste sour, this is just to neutralize the pH, and the soup that comes out is very green.

Wait for the water to boil before adding the mung beans, don't worry.

Do not pot under cold water, but boil the water before putting the soaked mung beans in the pot.

Be sure to cover the mung bean soup when you cook it.

Be sure to cook with a lid on, with as little contact with air as possible.

Use more pressure cookers and avoid iron pots!

The shorter the cooking time and the more sealed it is, the more it will stay green, so mung bean soup cooked in a pressure cooker tends to stay green and avoid using an iron pot.

Here's how to cook mung bean soup:Ingredients: 100 grams of mung beans, 100 grams of lotus seeds, 50 grams of glutinous rice.

Excipients: 20 grams of rock sugar, 600 ml of water.

Steps: 1. Wash the mung beans and put them in the pot.

2. Add the washed lotus seeds.

3. Pour in 600ml of water.

4. Bring to a boil over high heat, turn to medium-low and simmer for 40 minutes.

5. Put rock sugar to taste before cooking, add glutinous rice before eating rolling acres, and stir it.

Time should not be cooked for too long.

In order to achieve a good heat-clearing effect of mung bean soup, it is recommended not to cook it for a long time.

The proportion of water is well controlled.

The ratio of mung beans to water is best 1:10, and it can be boiled for 3-5 minutes. The mung bean soup boiled in this way is not only green in color, but also has the best heat-clearing effect.

The mung beans continue to cook.

After taking out the mung bean soup, the beans can be added with boiling water to continue to boil and eat. If you want to achieve the effect of poisoning, you need to boil for a long time, because the poisonous power of mung beans is included, so you have to boil mung beans.

At this time, although the effect of cooling is poor, the effect of clearing heat and detoxifying is stronger. As for the so-called thirst quenching and heat relieving, it is mainly due to the fact that mung bean soup can quickly replenish body fluids and lost minerals, so as to achieve the purpose of quenching thirst and heat stroke. Its main function is to rely on minerals such as potassium and magnesium in mung beans, which is the same as supplementing salty beverages.

Wash the mung beans first, soak them in cold water for two to three hours, and then cook them in a pressure cooker for 10 minutes

Soak it overnight, get up the next day and wash it and press it in a pressure cooker for 10 minutes, and then take it out and cook it, so that the mung beans are very rotten, and the speed is also fast.

Are you lazy? If you're lazy, I'll teach you an easy way! Just put the washed mung beans in a water bottle (measure it yourself), then rinse it with 100% boiling water, and after four hours, you will be sure to have a good bowl of mung bean soup!

Soak it in water overnight, and then boil it directly in hot water.

In summer, people love to cook mung bean soup to relieve the heat and disinfect it, but how to cook mung bean soup? Is boiling or cold water good for detoxification? Mung bean soup is boiled, sometimes red, sometimes green, what is the reason for this?

Green soup is the most detoxifying. Take a stainless steel pot and add water. After boiling, add the mung beans and cover the pot.

After 3 minutes, scoop out the soup and place it in a large white bowl. At this time, the soup is green and clear. This is the true color of mung bean skin boiled.

The reason why mung bean soup can clear heat and detoxify is mainly because of the polyphenols in mung bean skin, and a large number of polyphenols will change color as long as they see oxygen. Boiled in a pot with boiling water, covered with a lid, it cannot be exposed to oxygen, so it can remain green for the time being, it has not been oxidized, its heat-clearing and detoxification effect is the strongest, and people who want to clear the fire can drink it quickly. However, the color of the soup will gradually change, and as the time is extended, the color of the soup will become darker and darker, and it will ...... to redThis is because polyphenols are easily oxidized to quinones when exposed to oxygen and continue to polymerize into darker substances.

This is similar to the reason that the color of the tea leaves becomes darker after brewing. There is no loss of nutrients in this color soup, but the effect of mung bean soup to clear heat and detoxify is greatly reduced. After scooping off the soup in the pot, the remaining mung beans can continue to add water and cook before eating.

After the soup is cooked, add the sugar. Adding a lot of sugar or honey during the cooking process will prevent water from penetrating into the beans and affect the gelatinization process of starch. Therefore, adding a lot of sugar when cooking will slow down the cooking speed of mung beans, so it is recommended that you should cook the soup before adding sugar.

Boiled mung beans don't need to be soaked in advance at all! Teach you a trick, 10 minutes to quickly boil flowers, early learning and early benefits.

Soak mung beans before boiling them, and you can soak them with barley in this season, and the last time is about half a day. This way the soup is cooked quickly and well. In summer, drinking mung bean and barley soup is cool and goes to the fire! Give it a try!

Wash the mung beans and add water (the water is placed higher than the mung beans) into the pressure cooker, boil over high heat until the pressure on the lid of the pot is bubbling, then simmer over low heat for another 10 minutes, wait for cooling, add sugar, and the cooked mung bean soup is ready.

Wash the mung beans first, then put them in the refrigerator and freeze them overnight, and then cook them again, and they will bloom soon, which is very fuel-efficient.

Soak the mung beans the day before cooking, and they will swell the next day, and they will be easy to cook when cooked!!

Mung bean soup is a good thing to get hot in summer, drink more chilled mung bean soup is more helpful to clear the heat and remove the fire, when cooking mung bean soup, soak the mung beans overnight, soak the beans softly, and then cook the next day It will be cooked quickly, in addition, when cooking, you can also add a little alkali, it will be very good.

Put the mung beans in the refrigerator first and freeze them, so that the mung beans can be cooked quickly and easily.

Soak the mung beans the night before, and it will be quick when they are cooked the next day.

Soak the beans in water for a few minutes and then cook them in a pressure cooker to save time

Hehe, I don't think the quick mung bean soup is delicious, I still like to simmer slowly, maybe it's even more delicious! (*Hee-hee!)

Soak the mung beans in cold water half a day in advance and cook them to make them easy to cook.

The most important thing is whether mung bean skin understands whether or not to soak in hot water The first method is recommended.

Soak the beans in water overnight, and cook them in a rice cooker or pot for 40 minutes the next day.

After boiling with water first, add cold water for a while and boil for a while.

Soak the beans for 1 hour before cooking.

Soak in hot water for two hours before cooking.