How to fry mung bean flour deliciously, how to make mung bean flour delicious?

Mung bean products have a lot of mung bean cake, mung bean crisp, mung bean cake, mung bean porridge, etc., are relatively high in nutritional value, have a good nourishing effect on people, especially in clearing heat and relieving heat The effect is very good.

How to cook mung bean flour.

There are still many ways to cook mung bean flour, and the method we commonly use is to fry it directly in a wok, or use an oven to bake, and the third method is to bake it directly in the microwave, or it can be steamed into desserts, and the overall method is very good. Because mung bean flour as a whole will have some bitter taste, it is best to add other excipients when eating.

How to eat mung bean flour.

Ingredients: mung bean flour, red bean paste, powdered sugar, pure milk.

Mung bean cake: Prepare the flour, glutinous rice flour and powdered sugar we need and put them in a basin, then add an appropriate amount of lard and stir well. Then stir an appropriate amount of mung bean flour, glutinous rice flour, sugar, and rapeseed oil into powder, mix the two powders together, stir well, and put them in a fixed grinder to steam.

Mung Bean & Egg Pancakes: Prepare an appropriate amount of mung bean flour and put it in a bowl, add an appropriate amount of milk, eggs and sugar and stir well. Add an appropriate amount of oil to the pan, and when the oil is hot, put the mung bean batter into the pan and fry it until golden brown, spread the sweet noodle sauce and your favorite vegetables and roll it up.

How to make mung bean flour.

Ingredients: Mung beans.

Method:1After preparing an appropriate amount of mung beans and cleaning them, remove the bad mung beans, remove them and drain them for later use.

2.Place the drained mung beans in a blender and beat until powdered.

3.After the powdered mung beans are cooled, they can be stored directly in the bag.

Nutritional value of mung bean flour.

The nutritional value of mung bean flour is very high as a whole, because the ingredients contain some special nutrients, which also makes mung bean flour have unique nutritional effects, such as can effectively inhibit some viral infections caused by staphylococcus.

It has a good relieving effect on heat stroke when the weather is hot.

Because mung bean flour contains a lot of trypsin inhibitors, which is a substance that is very effective in protecting the liver, and at the same time it is also very effective in helping to reduce the decomposition of proteins in the body.

The carbohydrates in mung beans are also very abundant, which is a substance that can provide enough calories and energy for the body, especially in helping to oxygenate the brain. If the body has an unbalanced metabolism and incomplete dietary fiber, we can eat some mung bean flour, which can not only help the body save protein consumption, but also protect the gastrointestinal tract.

Mung beans are also rich in vitamin E, an ingredient that can improve blood circulation.

Jiaodong people's homes must be indispensable to sauce, and the fresh and tender green onions that have just grown in spring can be eaten raw directly with sauce. I like to use sauce to cook, and today's plate of Dahe dishes uses eight ingredients, and vegetables are the most common fresh vegetables in spring.

by salila82 [Douguo Food Official Certified Expert].

Materials. Lettuce half a day.

Carrot 1/2 root.

A small handful of crab mushrooms.

Bean sprouts A handful.

Onions 1 8pcs.

1 green pepper.

Mung bean vermicelli A small handful.

Pork 20 grams.

Half a shallot.

3 slices of ginger.

Sauce: 1/2 tablespoon of June bean paste.

Sauce: 1/2 tablespoon of oil chili pepper.

Sauce: 1 tablespoon light soy sauce.

Sauce: 1 tablespoon starch.

Sauce: 5 tablespoons water.

Steps. 1. Prepare all the ingredients.

2. Soak the vermicelli in warm water in advance to soften.

3. All the accessories are shredded and set aside.

4. Mix half a spoon of June fragrant bean paste, half a spoon of oil chili, one spoonful of light soy sauce, one spoonful of starch, and five tablespoons of water and stir well. The spoon is a medium-sized stainless steel spoon.

5. Put a little more peanut oil in the pot, first add the shredded fatty meat, stir-fry the fat oil, then put the shredded lean meat, fry until the shredded pork changes color, and then put it out for later use. The oil remains in the pan.

6. Add the onion and ginger and stir-fry until fragrant.

7. Add shredded carrots and stir-fry over medium heat.

8. Stir-fry until the shredded carrots are soft, add the bean sprouts, crab mushrooms and lettuce, and stir-fry over medium heat.

9. When all the dishes are soft, add the soaked mung bean vermicelli. It is best to cut the soaked vermicelli with a knife a few times.

10. Pour the seasoned sauce along the edge of the pot and mix well with chopsticks.

11. One person kills a plate, no pressure.

12. The sauce and soy sauce have a salty taste, so I didn't put extra salt. Before cooking, taste the taste, not enough to add a pinch of salt.

Tips: 1. It is best to shred all the main dishes and accessories, so that the taste will be consistent. 2. Don't put too much bean paste, so as not to cover the umami of the vegetables themselves.

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Ingredients: mung beans, water, alkaline noodles, salt, minced garlic, chopped green onion, chili noodles, cooking oil, monosodium glutamate, light soy sauce, aged vinegar, shredded cucumber.

Specific methods:1Pour a small bowl of mung beans into the basin first, mung beans try to choose this kind of mung beans, this kind of mung beans have a relatively high powder yield, it is better to use this to make cold powder, and there is a relatively smooth mung bean, this mung bean is suitable for raw bean sprouts, and then add cold water to the pot to soak for a night, so that these mung beans can fully absorb water.

2.After one night, these mung beans have all been soaked, the mung beans absorb the water in the pot, all expand and become larger, rinse the mung beans to control the moisture, and then pour the mung beans into the wall breaker, and then add water to break them, the more delicate the better.

3.After all the beating, pour it into the mesh bag and filter it again, wring out the water inside by hand, so that the filtered mung bean starch will be more delicate, do not pour out the mung bean dregs filtered out of the mesh bag, and then pour a small amount of water into the basin in stages, pinch the mouth of the mesh bag, rub the mung bean dregs in the mesh bag with your hands, continue to wash out the starch inside, rub the water in the basin to thick and pour it into other basins, and then continue to pour water into the basin to knead, keep repeating this action, Finally, when the water in the basin is relatively clear, the starch can not be washed out.

4.This is the starch water that was filtered and kneaded just now, and it was placed aside to settle for about 5 hours.

5.At this time, the starch water has precipitated, and then the clear water above the basin is poured out, leaving only the starch precipitated at the bottom of the basin, and today I will use this mung bean starch to make cold powder, make cold powder, the ratio of starch and water is 1:5.

6.Scoop a bowl of mung bean starch into a basin, add a bowl of water to the basin and stir well, then add a spoonful of alkaline noodles and a spoonful of salt to the basin and stir well.

7.Then pour 4 bowls of water into the pot, first turn on the high heat, the water in the pot does not need to boil, as long as the water is boiled to a slight heat, turn to low heat, and then slowly pour the starch liquid that was stirred just now into the pot, and then use chopsticks to stir in the same direction, as the temperature in the pot slowly rises, the starch liquid will slowly thicken, the whole process with the minimum fire, keep stirring with chopsticks in the same direction, this is the more stirring smoother, the more stirring the more powerful, I stirred here for about 20 minutes, Finally, it can be stirred into this more transparent state.

8.Then pour it directly into a clean basin to cool, shake the basin a little, and after cooling, it is the jelly we usually eat.

9.Next, make a sauce, put chopped garlic and chopped shallots into the bowl, add a spoonful of chili noodles, and then pour a spoonful of hot oil to stimulate the fragrance of garlic and chili peppers, then add a spoonful of salt, a small spoon of monosodium glutamate, add some light soy sauce, and then add a little more vinegar and stir well.

10.Now that the jelly has been cooled, the basin is upside down, particularly smooth and tendony, sprinkle cold boiled water on top of the jelly, I don't know if you have this kind of tool? The people who sell jelly here all use this tool, which is called jelly spinner, also called.

1. To make mung bean flour at home, you need to prepare an appropriate amount of mung beans and a food processor, wash the prepared mung beans, dry all the moisture on its surface, or put it in the oven to dry. Place the dried mung beans in a blender and let the blender work. 2. Let the food processor grind the mung beans into powder, you can repeat the operation several times, the mung bean powder produced by this is particularly fine, and the mung bean powder should be put in the sun a little brighter after being taken out, and all the water vapor in it will evaporate, and then it will feel that the mung bean powder is relatively smooth, and then it can be bagged and saved.

1. Many times what people say about mung bean flour does not only refer to the powder made of mung beans, but also the cold powder made of mung beans, it is especially suitable for eating in summer, when making this mung bean flour, you need to prepare 50 grams of mung bean starch, and prepare an appropriate amount of water and a clean pot and a square crisper. 2. Put about 500 grams of water in the pot to heat and boil, in the process of boiling water, put the prepared mung bean starch in a clean bowl, add about 50 grams of water to dilute into a paste, after the water in the pot is boiled, slowly pour the adjusted starch paste into the pot and stir while pouring, boil the starch water in the pot again, turn off the fire when it bubbles, pour it into the crisper box to cool down, and wait for it to cool down after the temperature drops down.

Mung bean flour is used to make noodles are particularly delicious, when making it, you need to prepare 100 grams of mung bean flour and 200 grams of all-purpose flour, and then prepare an egg and an appropriate amount of edible salt and an appropriate amount of water, put the prepared mung bean flour and flour together and mix thoroughly, knock open an egg and add it, and then put in the prepared water and edible salt, and knead them into a dough.

2. Prepare a rolling pin or a comprehensive noodle machine, you can use a rolling pin to roll out the kneaded dough into noodles, or you can directly put it in the noodle machine to process it into noodles, put water in the pot to heat and boil, put the prepared noodles in the water to cook, take it out, put in an appropriate amount of minced chives, light soy sauce, oyster sauce and sesame oil, pour the noodle soup in the pot and mix it well, it is a delicious mung bean noodle.

Ingredients: 200 grams of mung bean flour.

60 grams of caster sugar.

30 grams of butter.

Boiling water 60 grams.

Preparation of mung bean cake (mung bean flour version).

Steam the mung bean flour for half an hour (it's okay if there are water droplets dripping into it) <>

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Take out the mung bean flour and sift it (delicate to be delicious).

Sugar, butter and boiling water are poured together and kneaded into a ball.

Put it in the mold and press it to mold.

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Ingredients: 1/2 pot of rice Mung beans One-third of the rice Water Rice is not over the three knuckles of rice.

Method Steps:

Mung bean flour practice one:

The production process is to make the slurry made of rice, mung beans, etc. into cakes in a pot, and then cool and roll into rolls, which can be shredded, or leaked into the pot with a funnel during production.

Mung bean flour method two:

Soak mung beans and rice in water according to a certain proportion for half a day, and then grind them into a slurry with a stone mill or electric mill; The ground slurry is cooked into a cake shape with a large pot at high temperature, and after the cooked cake is naturally cooled, it is cut into vermicelli to become mung bean flour.

Mix the rice with the mung beans well and put it in a pot prepared in advance; Add water to the basin and wash the rice and mung beans two to three times, then add water that has not covered the three fingers of the rice and mung beans to soak for one to two hours; The next thing is to grind the soaked rice mung beans into a pulp, if there is a stone mill is the best, the stone grind is more authentic than the taste of the rice beater (when grinding, a small spoonful of a small spoon should be added, and the amount of water and rice mung beans should be matched and then grinded); The fine pulp can be put in the pot to cook, I introduced the traditional method, is made with a large pot of firewood, of course, many in the world now this step is done with electricity, because the electric processing is more beautiful but not as good as the taste of firewood artificial processing.

How to eat mung bean flour.

Rice cake. 1. Making rice cakes with mung bean flour is one of its common ways to eat, and it can be prepared in advance when making mung bean flour, wheat flour, sticky rice flour and caster sugar and its edible oil, and finally prepare a small amount of animal oil in advance.

2. Add mung bean flour, wheat flour and its caster sugar and animal oil and other foods to cool boiled water to make a top powder, and then put mung bean flour and sticky rice flour and white caster sugar and rapeseed oil together, add cold boiled water to mix evenly and wet powder to make a base powder, and then pour the base powder and top powder into the grinding tool in proportion, and slam it into the wok to cook with strong pressure.

Mung bean egg pancakes.

1. Mung bean flour pancakes are also one of its common ways to eat, usually you can put appropriate milk in the mung bean noodles, then put in two eggs, then put in a small amount of white sugar, and then add cold water to mix them into a symmetrical viscous.

2. Add some oil to the stir-fry pot and heat it, then add an appropriate amount of mung bean batter and fry it in the pan until it is golden brown on both sides, then take it off, then roll the vegetables such as shredded green onions and carrots in it, smear it with appropriate soybean sauce, and then take it immediately, it is fragrant and refreshing, and it is very delicious.

Mung bean balls. Mung bean flour to make meatballs is also one of its common ways to eat, in the preparation of mung bean flour can add green onions and its soaked soft powder, soybean oil skin and its fragrant food together to mix evenly, and then add salt and oil and five-spice powder seasoning, and finally make it into a meatball shape, fry it in the pot, remove the oil after frying, and you can take it.