How to make mung bean soup in the dormitory?

First of all, you have to have a good relationship with the aunt in the dormitory, after all, the tools for making mung bean soup are basically prohibited items in most schools, and without the protection of the aunt, it may be difficult to make this mung bean soup, or if it is done, the name must be known by the whole school. So building a good relationship with your aunt is the most important first step. How to build a good relationship?

It's very simple, meet and say hello, say hello in the morning and evening. After a while, Auntie will naturally remember you, as long as every time Auntie will reply to you with a smile, then you will almost succeed. Congratulations, the first step of making mung bean soup is complete.

Then, to make mung bean soup in the dormitory, it must be based on rice cookers, and those that can light an open flame are not considered for the time being. After all, there are few people who can make mung bean soup. So buy a rice cooker of the right size.

I use beauty. It is relatively small and can be drunk for two days each time it is boiled.

Method: 1. Wash the mung beans and soak them in water for an hour in advance. A little more is no problem.

2. Soak the tangerine peel in a small amount of water, soak it softly, and remove the white parts on both sides.

3. Put the soaked mung beans and tangerine peel into the rice cooker and add an appropriate amount of water (there is no hard and fast rule for this, depending on whether you like to drink soup or eat mung bean paste). Add an appropriate amount of rock sugar, boil for about an hour, then turn off the power and put in the orange peel to simmer for another 20 minutes.

4. If there is a small Xiaoice box, put it in and refrigerate it, it tastes better. Eating a bowl of frozen mung bean paste in summer couldn't be happier.

Good luck cooking delicious mung bean soup in your dorm.

Because I longed for a life facing the sea and spring flowers, I chose to come to Hainan to study. Then as soon as summer came, I knew it was wrong, summer was really hot! Our dormitory is not equipped with air conditioning, and only one fan can work normally, so I really want to cry without tears.

By the time I graduated, I missed everything about school, my roommates, and the four-dollar mung bean soup on ice at the school's night market.

We always felt that the mung bean soup sold outside was not enough, so we decided to do it ourselves. It is to use that small pot to cook instant noodles, after all, it is forbidden to use high-power electrical appliances in the dormitory. Many people may say that mung beans don't melt after boiling for a long time, so you must remember to soak the beans in water a night in advance, so that it will be easy to cook.

There are also macaroni, sago dew, these favorite things you can add at will, according to the flavor of Hainan, there will also be raisins and turtle jelly or something, in short, you can add what you like.

The mung bean soup we make is a modified version, not pure mung bean soup. The roommate had the idea of boiling it with coconut water on a whim, and it turned out to be surprisingly delicious. The coconut water was bought outside the school for seven dollars a piece, and some watermelons were also bought.

Soak the mung bean overnight, then put it in the pot and add coconut water to boil, let it boil until it boils, and then add coconut water to it, at this time, you should stir it with a spoon to prevent it from sticking to the pan. Because the coconut water is sweet, we didn't put sugar, and our roommates who were so sweet added sugar when they ate it. After cooking, let it cool, put the raisins and turtle jelly in it, and then cut some watermelon or cantaloupe, and put some fruit to eat it will be sweeter.

This is a bit like the local coconut milk Qingbu Liang, coconut milk Qingbu Liang is coconut milk with fruit and macaroni or something, and then scooped with a spoon to eat. But the dormitory conditions are simple, and you can't get that high-end, so you can only have a low-end version. The precautions are that mung beans must be soaked overnight in advance, add water once after boiling, and then stir them with a spoon, and then play ......them at will

The right way to make mung bean soup to cool off the heat:

1. Mung bean soup.

Ingredients: 100 grams of mung beans, water and rock sugar.

Exercise: 1Pick out the impurities and bad beans of the mung beans, wash them with water, soak them for half an hour, put them on the fire, heat them over a high fire, cover them and cook them over high heat for 10 minutes, then turn to low heat.

2.Cook over low heat until the mung bean skin falls off. The mung bean consommé boiled at this time has a good effect on relieving the heat.

3.Remove the mung bean skin with a colander, add rock sugar according to the individual, simmer for 20 minutes, cool and put in the refrigerator. After 1 hour, you can taste a cool and delicious taste.

Mung bean soup can relieve heat and cool down and detoxify, and it is very good to drink more mung bean soup in summer. The correct practice of mung bean soup is to wash the fresh mung beans, add an appropriate amount of water and mung beans to the pot, do not cover the pot and cook for ten minutes, do not cook for too long, it will lose its medicinal effect after boiling for a long time, and the mung bean soup cooked in the open pot will be green, and the medicinal effect will be stronger.

The correct way to relieve the heat of mung bean soup is as follows:Ingredients: 150 grams of mung beans, 250 grams of lilies, appropriate amount of rock sugar.

1. Put the mung beans in a pot and soak them in water for more than two hours.

2. Then put it in the pressure cooker, add an appropriate amount of water, and start the pressure cooker.

3. Then peel the lily into slices.

4. Then soak it in water and wash it off.

5. After fifteen minutes of pressure, keep the pressure for about half an hour.

6. Then add the lilies.

7. Add another piece of rock sugar.

8. Finally, put it in a bowl and serve.

Mung bean soup is a soup made with mung beans and water as the main ingredients, which has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean soup is rich in nutrients and is a kind of soup with high economic value and nutritional value.

Mung bean soup is a traditional Chinese folk product that relieves the heat. Mung bean soup has a variety of cooking methods and flavors, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

How do you make the best mung bean soup? It's easy to cook a pot of mung bean soup, but it takes a lot of thought to cook it well. Here are some tips for you to cook mung bean soup, telling you how to cook mung bean soup delicious, how to cook mung bean soup without discoloration, and it takes less time, and what kind of mung bean soup has the highest nutritional value.

First: When cooking mung bean soup, it is not recommended to put too many mung beans, it is recommended that the ratio of mung beans to water is 1:10, otherwise the mung beans above may not burst because of insufficient heating. At the same time, when cooking mung bean soup, it is advisable to reduce oxidation and cover the pot and cook it.

Second: If you like to add sugar, it is recommended to add rock sugar, do not add white sugar, the taste of rock sugar boiled is delicious, and the chilled taste will be better after adding sugar.

Third: It is best to use a casserole to cook mung bean soup. Do not cook in an iron pot, because the flavonoids in mung beans react with metal ions, which will interfere with the antioxidant capacity and therapeutic effect of mung beans, and cause the soup to change color.

Fourth: mung beans have the effect of clearing heat and detoxifying, which is known to everyone, but the heat-clearing effect of mung beans mainly comes from mung bean skin, so mung beans are boiled for about 10 minutes and kept not flowering, so as to clear heat more. Because the color of the bean soup is turquoise at this time, 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.

Fifth: When cooking mung bean soup, the bean skin will naturally fall off, and many people will skim the mung bean skin and throw it away, which is a pity. Because mung bean skin is cold and sweet, it can detoxify heat, and its heat-clearing and detoxification effect is stronger than that of mung bean kernel. Mung bean skin also contains a lot of antioxidants, such as flavonoids.