How long to soak mung bean lotus seeds and cook them for a long time to be delicious and nutritious

The lotus seeds are made into porridge, and the soup is boiled and stewed for a period of time before the lotus seeds are dried directly. Or use a pressure cooker to stew, which can generally be stewed on the ground. In addition, lotus seeds can only be soaked for a short time (about ten minutes) or do not need to be soaked, and the lotus seeds may not be boiled because the soaking time is too long, and it may also be related to the sugar being put too early.

Not only lotus seeds, but also mung beans. If the sugar is left too early before cooking, it will not be easy to rot. Because the moisture in it is analyzed, the lotus seeds will naturally dry up and will not be boiled, so it is better to put sugar after they are boiled.

How to cook lotus seeds quickly: first put the lotus seeds in the freezer for a day, and then take them out and cook them to rot easily.

If the lotus seeds are not loose no matter how they are stewed, it means that the quality is not good, and if the lotus seeds are old every other year, it is relatively likely that they will not be boiled. When buying lotus seeds, don't buy very white lotus seeds, the really good ones are a little yellow, wrinkled, don't like the core inside, you can buy hollow ones.

Good quality lotus seeds.

Mung bean lotus seeds are soaked for a longer time than white fungus, in fact, they are soaked for about half an hour and then specially washed, and then used these water when cooking, nutrition should not be lost, about 1 2 hours is enough.

When we usually make herbal tea, we brew it for an hour and boil it for 15-30 minutes.

If you add white fungus, it is best to boil the first two for 10 minutes before putting it.

This is my experience, I don't know if you will be useful?

If you like to eat crispy pots, the time will be shorter, and if you like to eat soft pots, the time will be longer.

Soak mung beans for an hour, and lotus seeds for about 10 minutes. Mung beans should be boiled for 40 minutes to be delicious and nutritious. Lotus seeds need to be boiled for 20 minutes to be delicious and nutritious.

Benefits of mung beans:

1.Mung beans have the effect of clearing heat and detoxifying, quenching heat and thirst.

2.Mung beans have diuretic effects.

Efficacy of lotus seeds:

1.Lotus seeds have the effect of tonifying the spleen and benefiting the kidneys.

2.Lotus seeds have the effect of nourishing the heart and calming the nerves.

It is appropriate to soak the mung beans for about three hours. Mung beans are relatively hard, and it will take a long time to cook the porridge of the mung beans, and the mung beans can be boiled faster by soaking the mung beans for a period of time before cooking the porridge, and the mung beans will be soaked for two or three hours to absorb water and swell and become soft, and then the time for cooking the porridge will be shortened. Pay attention to the fresh mung beans should not be soaked for too long, because they are easy to sprout after soaking for a long time.

Boiled mung bean Shoubo's soup must be covered with a lid:This is because when cooking mung bean soup, if the food is in too much contact with the air, it is easy to oxidize the polyphenols in mung beans, so be sure to cover the pot when cooking mung bean soup with silver.

In order to give full play to the effects of mung bean soup, we must learn to make mung bean soup more correctly when cooking mung bean soup to ensure that the nutrition of mung bean soup is fully retained and the best effect is played.

Mung beans and lotus seeds can be boiled together as follows:

Ingredients: mung beans, lotus seeds, rock sugar, wolfberry.

1. Prepare the ingredients, mung beans, lotus seeds, rock sugar, and wolfberry.

2. Wash the prepared mung beans and lotus seeds thoroughly.

3. Add lotus seeds, mung beans and water to the health pot.

4. Start to cook the soup, and after 30 minutes, the skin of the mung beans has begun to crack, and the soup has become very thick.

5. Add wolfberry after 55 minutes.

6. Cook for another 5 minutes.

Lotus seeds are rich in protein, carbohydrates, niacin, potassium, calcium, magnesium and other nutrients, which have the effects of preventing cancer and anti-cancer, lowering blood pressure, strengthening the heart and soothing the nerves, nourishing and replenishing deficiency, stopping astringency, nourishing the heart and kidney, strengthening the spleen and stopping diarrhea, strengthening the essence and calming the nerves, etc., and have the effect of nourishing and clearing the heart.

Mung beans are rich in nutrients, which have the effects of increasing appetite, lowering blood lipids, lowering cholesterol, anti-allergies, detoxification, and protecting the liver. Mung beans are sweet in taste, cool in nature, and enter the heart and stomach meridians. It has the effect of clearing heat and detoxifying, dissipating heat and annoyance, quenching thirst and strengthening the stomach, diluting water and reducing swelling.

It is mainly used for the treatment of people with summer heat and thirst, damp heat diarrhea, edema, abdominal distention, sores and ulcers, erysipelas, boils, cheeks, acne rashes and arsenic and plant poisoning.

The two are cooked at the same time, you can put some rock sugar and rice, and cook them together to achieve the purpose of strengthening the spleen and stomach, clearing heat and removing fire.

Mung bean lotus seed soup method].

1. Soak mung beans and white lotus in water for two hours in advance.

2. Add soaked mung beans and white lotus to the casserole, add an appropriate amount of water, and add water at one time.

3. Burn the fire for 10 minutes and then change to low heat.

4. Boil until the mung beans bloom and then boil for 5 minutes.

5. Add rock sugar to turn off the heat.

Depending on individual needs. When cooking mung bean soup, it is not said that it must be soaked, and it can be boiled directly without soaking, but the boiling time is longer, and the mung beans are soaked and then cooked, after the mung beans absorb enough water, they are easy to rot when cooked, it is recommended to soak for 3-4 hours in advance, or overnight in advance, the longer the soaking time, the easier it is for the mung beans to be boiled. <

Depending on individual needs. When cooking mung bean soup, it is not said that it must be soaked, and it is okay to cook it directly without soaking, but relatively speaking, the boiling time will be relatively long, and the mung beans will be boiled after soaking, after the mung beans absorb enough water, it is easier to rot when cooked, it is generally recommended to soak for 3-4 hours in advance, or you can soak overnight in advance, the longer the soaking time, the easier it is for the mung beans to be boiled. Mung beans are rich in protein, and the raw mung soybean milk made of raw mung beans soaked and ground in water has a high protein content, which can protect the gastrointestinal mucosa when taken internally.

Mung bean protein, tannins, and flavonoids can combine with organophosphorus pesticides, mercury, arsenic, and lead compounds to form precipitates, making them less or less toxic and not easily absorbed by the gastrointestinal tract.

Mung Bean:It is the seed of the legume family 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.

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 export countries 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.

It is recommended to soak for 3-4 hours in advance, or overnight. The longer the soaking time, the easier it is for the mung beans to be cooked. According to individual needs.

When boiling mung bean soup, there is no need to soak. It is okay to cook it without soaking, but it will take a longer time to cook. Mung beans are soaked and then boiled, which will be more likely to rot when cooked.

It is generally recommended to soak for 3-4 hours in advance or overnight. The longer they are soaked, the more perishable they become. Mung beans are rich in protein, and the raw mung bean soy milk ground with water is quite high in protein, which can protect the gastrointestinal mucosa after oral administration.

Mung bean protein, tannins, and flavonoids can be combined with organophosphorus pesticides, mercury, arsenic, and lead compounds to form precipitates, reduce or lose toxicity, and are not easily absorbed by the gastrointestinal tract.

<> mung beans are best placed in the stove before boiling and soaked in water for 3 hail for 4 hours, after the mung beans absorb sufficient water, the beans are easy to burst during the cooking process, reduce the boiling time, the longer the mung beans are soaked, the easier the beans are to rot, and the mung beans can also be soaked overnight in advance.