How can the mung bean porridge that clears heat and detoxify be cooked quickly but delicious?

Mung bean porridge uses a pressure cooker, and the mung beans will be cooked in half an hour, and the taste is very good, if you can add some pumpkin.

Mung bean porridge is a kind of heat-relieving drink that we often drink in summer, for how to cook quickly soft and rotten, we can cook mung beans in a pressure cooker, so that the cooked beans will be very bad.

Wash the mung beans first and soak them in warm water overnight, and then cook them in the rice cooker a little the next day, and the mung bean porridge will be soft and rotten.

Soak the mung beans in hot water for two hours in advance, wait until the mung beans are soaked to a little swollen, and then put them in boiling water to boil and not be easy to boil.

If you want to cool off the heat of mung bean soup, the cooking time is shorter. The effect of mung beans is in the mung bean skin, so it cannot be boiled for a long time, about 10 minutes. Mung bean porridge is boiled in the pot, add black beans, because the maximum preservation of black beans heat, detoxification and detoxification effect, boiled in a simmer for 10min can be cooled to drink, at this time, the soup color is emerald green, black beans just peeled, you can separate the soup and black beans, red beans can be boiled into millet porridge with stem rice again.

Mung bean porridge will turn bright red after a long time of cooking. The effect of clearing heat, detoxifying and relieving heat decreases.

According to the Ming Dynasty Gao Yao's "Zunsheng Eight Notes", "mung bean porridge to cool off the summer, black beans are cleaned, put water in the pot, become popular, and take the cold color of the soup and eat it." If it rolls more, it will be cloudy and unbearable. Each 100 grams of black beans has 329 kcal of kinetic energy, 62 grams of sugar, protein grams, body fat grams, and its carotene, thiobensis, unsaturated fats and vitamins, calcium, phosphorus, potassium, magnesium, iron, zinc, selenium, etc. are also very rich, mung bean porridge and other black bean foods are our must-have summer products.

Traditional Chinese medicine believes that black beans have a pungent taste, cold nature, a placket meridian, liver and gallbladder meridians, and often eat them with the functions of clearing heat, detoxifying and detoxifying, relieving heat and dampness, etc., and the function of black beans to clear heat and detoxify is in the skin, and the function of detoxification is in the meat. It also has a relieving effect on some heat sexually transmitted diseases, and also has a lowering effect on ocular pressure for angle-closure glaucoma. For millet porridge such a delicious food, but it is not suitable for everyone, these weak and born cold treasures, don't drink too often.

Because it is a cold food, it will make your body even colder.

In addition, everyone should not drink it while taking medicine. Mung bean porridge has the effect of clearing heat and removing fire, it is an excellent cool drink in summer, in order to make black beans achieve a better practical effect, it is best to stew black beans and cook them thoroughly to "bloom". Black beans contain trypsin, and when the black beans are stewed, the trypsin will give full effect faster.

Cook for at least 15 minutes. Soak the mung beans for an hour in advance, then pour some water into the pot, add the mung beans and mint and cook for half an hour, add rock sugar and you're good to go.

You can choose to soak the mung beans first, wait until the water boils and then add the mung beans and millet, and then turn off the first gear, which is about 80 minutes.

Clean the mung beans, boil the water, add the mung beans after the water is hot, add rock sugar, and boil the beans over low heat until the beans are soft and rotten; It is better to cook for about 40 minutes.

Mung bean is a common Chinese herbal medicine that has the effects of clearing heat and detoxifying, reducing swelling and diuresis. Mung bean soup uses these functions of mung beans to fight against heat poison in the body, bringing a cooling and pleasant effect. In addition, mung bean soup also has the effect of dispelling dampness and detoxification, preventing colds and relieving acne.

Preparation of ingredients for mung bean soup.

To make mung bean soup, you need to prepare ingredients such as mung beans, red dates, and rock sugar. Wash the mung beans with water, soak them for 30 minutes, then drain them for later use. Wash the dates, remove the core and cut into small pieces for later use. Take an appropriate amount of rock sugar and set aside.

Steps to make mung bean soup.

Put the soaked mung beans into a pot, add an appropriate amount of water, bring to a boil, turn to low heat and cook for 30 to 40 minutes. Then add red dates and an appropriate amount of rock sugar, and continue to cook for about 10 minutes. Finally, turn off the heat and let it sit for a while to enjoy the peiwang.

For a better taste, use a pressure cooker to cook mung beans beforehand.

How to eat mung bean soup and precautions.

Mung bean soup can be drunk in the morning or at tea time. It can be served hot or iced, and has a cool and sweet taste. Be careful not to be greedy, 200-300 ml at a time can be messed up.

At the same time, mung beans are cold, and pregnant women should avoid eating too much, because it may cause abdominal pain and diarrhea. It should be noted that mung bean soup is a dessert with a high sugar content and should not be consumed by diabetics.

The eating effect of mung bean soup.

Mung bean soup is often used to clear heat and detoxify, and has a good effect on relieving ** problems caused by internal heat or dampness, such as acne, eczema and prickly heat. Mung beans are also rich in vitamin B, iron, potassium and other components, which can enhance the body's immunity and prevent colds and other diseases. In addition, mung bean soup is also an important ingredient in making pastry desserts, with a unique and rich taste.

Nutritional benefits of mung bean soup.

In mung bean soup, the water content of mung beans accounts for more than 90%, and it is also rich in protein, crude fiber, vitamin C and minerals, etc., which has a significant effect on clearing heat, detoxifying and diuretic. At the same time, jujube is rich in sugar, carotene and vitamin C, which has the effect of nourishing and nourishing the skin. Rock sugar is a more natural sugar than white sugar, which can regulate the internal environment of the body and prevent diseases.

Summary. Mung bean soup is a dessert with high nutritional value, which has a variety of functions such as clearing heat and detoxifying, reducing swelling and diuretic. By eating mung bean soup in moderation, it can not only relieve people's physical discomfort, but also help improve the body's immunity and maintain good health.

Of course, in the process of use, we also need to follow the correct practices and eating methods, and pay attention to avoid inappropriate behaviors such as overeating sweets, in order to truly play the effect of mung bean soup.

Here's how to cook mung bean porridge quickly and rotten:Ingredients: mung beans, rock sugar, rice cooker, water, etc.

1. Soak mung beans for more than half an hour in advance, so that it will be easier to boil and flower.

2. After soaking the green rental tour beans, wash them clean.

3. Put the washed mung beans in the rice cooker and add an appropriate amount of rock sugar.

4. Add an appropriate amount of water. If you like a dilute point, add more water, and if you like a thick point, add less water.

5. Select multigrain porridge, and the program will be automatically opened.

6. When the time is up, open the exhaust cover.

7. Mung bean porridge is fine.

Mung bean porridge is a kind of porridge that people often drink at home, people sweat in summer because of the summer heat, often very thirsty, and often drink mung bean porridge has a very good effect of clearing heat and relieving heat. If mung bean porridge is cooked well, it will be very soft and delicious, can quickly replenish water, and can also go to the fire to reduce the heat, which is also very good for human health.

How to boil home-cooked mung bean porridge is soft and delicious

Mung bean porridge has multiple effects such as reducing swelling and ventilation, clearing heat and detoxifying, detoxifying and nourishing the skin. Mung bean porridge can quench thirst and diuresis in the summer of Noriga orange, which can not only help the human body replenish water, but also replenish inorganic salts in time, which is of great significance for maintaining the balance of water and electrolytes in the human body. Mung beans contain protein, which can strengthen the health of the body's organs, and can cool down and reduce blood lipid content in summer.

People with angina pectoris can also drink more mung bean porridge to recuperate.

How to cook mung bean porridge

1. Mung bean porridge to cool off: When cooking mung bean porridge, if you just want to cool off, wash the mung beans when cooking the soup, boil them over high heat, about 10 minutes, and be careful not to cook for a long time. The soup boiled out in this way is green in color and relatively clear.

There is no need to eat the beans together when drinking, it can achieve a good effect of cooling off.

2. Boiled and detoxified: If mung bean porridge is to clear heat and detoxify, it is best to boil the beans. This kind of mung bean soup has a turbid color and poor heatstroke effect, but it has a stronger heat-clearing and detoxifying effect.

Because it has the effect of diuretic gas, drinking after food or drug poisoning can also play a role in eliminating toxins from the body.

3. It should not be cooked too badly: mung bean porridge should not be cooked too badly, so as not to destroy organic acids and vitamins and reduce the effect of clearing heat and detoxifying. However, uncooked mung beans have a strong fishy smell, and they are prone to nausea and vomiting after eating.

Preparation of barley and mung bean porridge

Ingredients: Barley, mung beans, honey.

Method] 1. Soak barley seeds and mung beans overnight.

2. Add water to boil the soaked barley and mung beans for half an hour.

3. Put the cooked porridge into a blender with soup and water and beat it into a paste.

4. After cooling to below 40 degrees, add honey and sun ball.

Mung bean porridge can not only clear heat and fire in summer, but also go to prickly heat, acne, people are easy to get prickly heat in summer, often drink mung bean porridge can not only remove the heat of summer, but also cure prickly heat. Mung bean porridge also has the effect of diluting water and reducing swelling, mung bean porridge can be cooked with millet or rice, or it can be cooked with other ingredients, with different effects, if you don't like to add rice, you can also directly use mung beans to cook porridge.

Mung beans are relatively difficult to cook, and there are some ways to cook them quickly, so how to cook mung bean porridge that is easy to rot?

Mung bean porridge refers to the porridge made by mixing mung beans as the main ingredient and boiling Lu Qing. Mung bean porridge is a common multigrain porridge, which is cold and sweet, has the effect of clearing heat and detoxifying, reducing fire and dissipating heat, and is very suitable for consumption in summer. When we are ready to boil mung beans, we can first put mung beans in a hot water bottle, add an appropriate amount of hot water, simmer for 3-4 hours, and then boil, this method can bloom in about 5 minutes, and can be boiled in 20 minutes, which is a very practical method.

Wash the mung beans and soak them in clean water, then put them in the refrigerator. Generally, when you want to drink mung bean porridge at night, soak it in the morning, and then cook the porridge mung beans to shorten the time of softness before the early trace. Or fry the mung beans in the pot for 5-8 minutes, be sure to fry them quickly, don't be mushy, and then put them in hot water, boil for 10 minutes, and they can almost bloom, and they can be completely boiled after 30 minutes, which is very time-saving, you can try it.

Preparation of mung bean porridge.

1. Prepare a sealed bag, if there is no ready-made, use a few stitches sewing with gauze, then put the mung beans into the bag, and then inject an appropriate amount of water, whichever has passed, and then store it in the refrigerator and freeze it overnight, and take it out and cook it again the next day It is easy to "bloom"!

2. Wash and dry the mung beans, then put them in the pot, fry them over medium-low heat, about 10 minutes, and then cook them after frying, which is the fastest and most convenient, but it should be noted that it must not be fried and burned, otherwise it will have a burnt smell and affect appetite.

3. Clean the mung beans, put them in a thermos flask, pour in an appropriate amount of boiling water, soak them for 2-3 hours, a process from hard to soft, the beans will expand to 2-3 times the original size, and then cook them to not only shorten the time, but also be particularly soft and rotten.

4. Wash the mung beans, soak them for 1-2 hours in advance, put them directly into the pressure cooker, boil over high heat, and then turn to low heat and simmer for half an hour.

1. There are many ways to cook mung bean soup in life, and the effect of mung bean soup is better if you want to clear heat, detoxify and remove fire, and the specific cooking is as follows:

The easiest way to cook mung beans is to cook mung beans directly, that is, after washing and soaking mung beans; Put it in a pot and boil it over high heat, the boiling time is not easy to be too long, and the mung bean water can be boiled.

Mung bean soup has a good effect of clearing heat, detoxifying and removing fire, you can add some heat-clearing, fire-lowering and detoxifying ingredients to it, and the common heat-clearing, fire-lowering and detoxifying ingredients in life are lily, barley, lotus seed heart, winter melon, etc.

2. After boiling water, boil for about 5-6 minutes.

In order to retain its best detoxification effect, mung bean soup is not easy to cook for too long, generally boiled for about 5-6 minutes after boiling water.

Too long time can easily cause mung bean skin to be boiled, which will affect the detoxification of mung bean soup.

3 can drink. Mung bean soup is generally not recommended to be boiled for a long time, but it can be eaten after cooking for a long time, and it will not breed substances that are not conducive to the human body, but if the cooking time is too long, the nutrients in mung beans are easy to lose, which will affect its taste and efficacy; Therefore, don't cook mung bean soup for too long, and try to cook it in a reasonable order.

4. It is easy to deteriorate at room temperature.

Mung bean soup contains a lot of vitamins, fiber, protein, sugar and a variety of minerals, it is easy to breed bacteria and microorganisms at room temperature, and the temperature is relatively high in summer, food is easy to spoil, mung bean soup is stored overnight at room temperature, it is generally not recommended to eat.

However, if it is wrapped in plastic wrap and then stored in the refrigerator, and the mung bean soup does not deteriorate overnight, then the mung bean soup at this time can be eaten, but generally the mung bean soup is made and eaten first, not overnight.