What is the best blend of mung bean paste?

When making mung bean soup, sometimes the soup will be red and muddy due to the long cooking time, and it will lose its characteristic flavor. Here are a few ways to make mung bean soup, so you might as well try it. Method 1:

Wash the mung beans, pour the dry water into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, change to medium heat after boiling, 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, and continue to cook for 20 minutes, the mung beans have been 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 boiling water and cover them. After 3-4 hours, the mung beans have grown and softened, and then boiled in the pot, it is easy to cook the mung beans in a shorter time.

Method 4: Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then cook, and the mung beans will be cooked 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. When making mung bean soup, sometimes the soup will be red and muddy due to the long cooking time, and it will lose its characteristic flavor.

Here are a few ways to make mung bean soup, so you might as well try it.

Mung bean paste is a very good anti-heatstroke food, which can clear away heat, detoxify and relieve pain, diuretic and dampness. Mung bean, sweet taste, cool nature, efficacy: has the effect of clearing heat, detoxification, and dispelling fire, and is a traditional Chinese medicine commonly used in Chinese medicine to solve a variety of food or drug poisoning.

Mung beans are rich in vitamin B group, glucose, protein, amylase, oxidase, iron, calcium, phosphorus and other components. Many people are prone to itching, acne, prickly heat and other symptoms after eating greasy, fried, and hot food, which is caused by dampness and poison overflowing on the skin. Mung beans have a powerful detoxification effect and can remove a variety of toxins.

Modern medical research has proved that mung bean can lower cholesterol, and has hepatoprotective and anti-allergic effects.

Ingredients: about half a kilogram of mung beans, 2 grams of baking soda, 2 grams of green tea powder, about 30 grams of potato starch, 100 grams of sugar, method: The practice of mung bean paste:

1. Wash the mung beans, add water and 2 grams of baking soda and soak for about 6 hours

2. Pour out the soda, wash the mung beans repeatedly, add more than 2 times the amount of mung beans to boil, skim off the foam, turn to low heat and cook until half of the mung beans have turned into bean paste, and half can still roughly see the shape but also has been soft.

3. Filter the strainer to filter out the remaining sand of the bean skin. When I strained, the sand was thin and the sauce was not good, so it had to be a little thicker, so I added a little bit of something on the strainer except for the mung bean skin

4. Add sugar and mix well, continue to boil on the fire, stirring while boiling to avoid paste, and cook until thick. That is, when the spoon is lifted from the paste, the paste is lumpy and withered, not dripping, and it is good.

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1.Rinse the mung beans with water, add an appropriate amount of water and soak for 1 2 hours, soak for a period of time, and save time when cooking. Add purified water to a pot and bring to a boil over high heat. The volume ratio of purified water to mung beans is 10:1.

2.Put the soaked mung beans in, boiling water to boil mung beans can save cooking time, the whole cooking process should be boiled, and the mung beans will be boiled faster. Bring to a boil over high heat, change to low heat and cook slowly until the bean skin floats up.

3.Use a colander to remove the bean skin, so that the texture of the mung bean paste will not be affected. After scooping the bean skin, use a spoon to keep pressing the remaining mung beans to make them puree. Do not add water during the stirring process, otherwise the boiled mung bean paste will separate from the water and sand.

4.Mung beans slowly turn into fine rustling mung bean paste is fine. Serve hot in a cup or chill in the refrigerator. If you like sweetness, you can add some rock sugar or white sugar while it is hot.

Tips: 1.Be sure to use pure water, so that the boiled mung bean paste will be turquoise and have the strongest effect on relieving heat. The ratio of mung beans to purified water is 1:10, which can be done by volume.

2.The whole process of boiling should not be covered with a lid, and the sand should be boiled out quickly when the pot is boiled.

3.Add enough water at one time, and water should not be added during the whole process of boiling, otherwise the boiled mung bean paste will be separated from the water and sand.

4.After adding the mung beans, bring to a boil over high heat, change to low heat and cook until the mung bean skin floats up, remove the mung bean skin, and the mung bean paste tastes better.

How do you cook mung bean paste? Mung bean has medicinal value, "Compendium of Materia Medica" cloud: "Mung bean, although the function of reducing swelling and treating acne is the same as that of red bean, and the power of heat suppression and detoxification is excessive."

And it is good for qi, thick stomach, and meridians, and there is no taboo of serving dry people for a long time. Surgical treatment of carbuncle has internal support to protect the heart, which is extremely effective. And it can "dissolve all the poisons of stones, arsenic, plants and trees."

Here's how to cook mung bean paste, come and try it.

Cook mung bean paste method one.

Preparation of ingredients. Mung beans, rock sugar, water.

Methodological steps. 1. Wash the mung beans and soak them for about 2 hours;

2. Take a pot and boil water, after boiling, put the mung bean paste in;

3. Bring to a boil again over high heat, turn to low heat and cook the mung beans until the mung bean skin floats, and remove them;

4. After scooping the mung bean skin, add rock sugar to melt;

5. Then press the mung beans with a spoon to puree them and stir well.

Tips: The mung beans and water are about 1:10.

Boil mung bean paste method 2.

Preparation of ingredients. 150 grams of mung beans, 30 grams of rock sugar, water.

Methodological steps. 1. Wash the mung beans and soak them in water for one night;

2. Add water to the pot, bring to a boil, pour in mung beans, boil over high heat and simmer until the sand comes out;

3. Put the boiled mung beans into a blender and crush them;

4. Pour the battered mung beans back into the pot and add rock sugar to boil;

5. Refrigerate for 1 hour after removing from the pot to make it cooler.

Cook mung bean paste method three.

Preparation of ingredients. 150 grams of mung beans, appropriate amount of rock sugar.

Methodological steps. 1. Put the mung beans in a bowl, add an appropriate amount of water and soak for more than 2 hours;

2. Put the mung beans into a pot, add an appropriate amount of water, add rock sugar, and cook until they bloom;

3. Then put the mung beans in a food processor, stir for 30 seconds, let cool and put them in the refrigerator for 2 hours.

Tips: It is best to use purified water to cook mung beans, which are not easy to turn red.

Please refer to it.

Mung beans have the effect of clearing away heat and heat, and their own taste is also very delicious. ......We often eat food made from mung beans.

Among the foods made from mung beans, mung bean paste.

It is a very delicious and delicious food.

Mung bean paste has a delicate, smooth, refreshing and delicious taste, and is a very delicious delicacy.

To make mung bean paste, you need to go through the following steps:

1. Soak mung beans.

Mung beans themselves are very hard and do not easily absorb water to soften, so they are not easy to cook if they are cooked directly in the pot.

Therefore, the first step in making mung bean paste is to brew.

Specifically, it is to soak mung beans in water and soften them. ......This will make the mung beans easier to cook.

The time to soak mung beans can be controlled by yourself, but you must soften the mung beans.

2. Boil mung beans.

After the mung bean bubble has softened, it is necessary to boil the mung beans.

When boiling mung beans, you need to boil water and boil ...... potThis will make the mung beans cook faster and make it easier to make mung bean paste.

3. Peel the mung beans and press them into bean paste.

When the mung beans are cooked thoroughly, the floating skin needs to be removed to obtain a purer mung bean paste.

After cleaning the bean skin, you need to press the cooked mung beans and press them into a bean paste. ......So that the mung bean paste is ready.

It should be noted that when pressing the mung bean paste in the last step, it is not ...... to add waterOtherwise, the water and mung bean paste will split into two layers, which will neither look good nor taste good.

Through the above steps, you can make a delicious mung bean paste ......Add some rock sugar, lotus seeds, osmanthus and other ingredients to make a cool and delicious mung bean paste.

Can mung beans be boiled to make sand? : Absolutely. But there must be a way: first.

1. Crack the bubble section for one or two hours, and remove the shell; Clause.

2. Add a little soda when boiling mung beans; Clause.

There are two tricks to making delicious mung bean paste: soak the mung beans in cold water for more than two hours, and stir the mung beans with a spoon constantly while cooking. As long as you master these two points, you can make a delicious mung bean paste, and let's talk about the specific method.

We can make a lot of cold drinks like mung bean paste at home, and then put it in the refrigerator to refrigerate, so that when we want to drink it, we can drink it immediately. However, some people who have not mastered the knack of making mung bean paste, after making it, will find that their mung bean paste is not as thick as the one sold outside, so I will teach you the correct way to make mung bean paste, as well as two tips. When making mung bean paste, don't just add water to boil, teach you two "little tricks", mung bean paste is thick and delicious.

a) Soak mung beans.

This is the first trick to the good taste of mung bean paste, we need to wash all the prepared mung beans several times, and remember to pick out the bad mung beans among them to prevent affecting the taste. Soak the cleaned mung beans in cold water for at least two hours, and add about 5g of baking soda to the mung beans before they are ready to take them out, stir well and soak them for 15 minutes. The purpose of this is to make the mung beans sand better, and after cooking, they will not be layered, and the taste will become more delicate.

b) Boil mung beans.

This is the second trick of mung bean paste to taste, after soaking the mung bean mixed with soda powder, you can start boiling water, the amount of water is generally about 8 times that of mung beans, and the water is boiled directly. You can hold the mung beans into boiling water, and then continue to boil over high heat, in the process of cooking, in order to separate the skin and flesh of the green wide finch bean, we must know how to use a spoon to stir the mung beans constantly, and then see the mung bean skin float out, then use a colander to remove it.

3) Drain the water over low heat.

After boiling the mung beans on high heat for 15 minutes, we can change the heat to low heat, at this time the mung beans in the pot have become very thick, and most of the mung bean skin has been removed. However, in order to make it taste better, it is necessary to continue to simmer slowly with a little caution. And in the process, don't forget to stir, and wait until the mung bean paste is boiled into a paste, then you can put it out to cool and add sugar, and then put it in the refrigerator to refrigerate.

1,1 kg of mung beans can cook about 6 bowls of bean paste.

2. Before boiling mung beans, they need to be soaked in Changlu for about 2 minutes.

3, about 3 mung beans than water trembling envy 7

4. When you cook mung bean paste, you should buy those without shells.

5. It is easy to dissolve sugar in sugar, but put rock sugar sweet eggplant to shoot quickly (I personally think).

The practice of mung bean paste is as follows:Ingredients: 100 grams of mung beans, appropriate amount of water, 2 dates.

Steps: 1. Put the mung beans into the electric stew pot and rinse well.

2. Pour in a small amount of water and soak for 2 hours.

3. After soaking, put it in the refrigerator and freeze for 4 hours.

4. After freezing, take it out and continue to add an appropriate amount of water, and then put in two candied dates, if there are no candied dates, you can replace them with rock sugar.

5. The electric stew pot has been boiled for 3 hours, in fact, an hour and a half is about the same, and it is softer and more glutinous for a long time, and it can also be made with a rice cooker. Put it in a bowl, it is very sandy and has a soft taste.

To boil mung bean paste to be delicious, the most important thing is to boil the mung beans, to boil the mung beans to boil the mung beans well, you can soak the mung beans in water for a few hours in advance, and when you cook them again, you can quickly cook them and cook them rotten. You can also soak the mung beans in hot water for 20 minutes and then freeze them in the refrigerator for 2-3 hours, so that the processed mung beans will also be easier to cook.

Mung bean is the seed of the leguminous plant mung bean, the origin of India and Myanmar is a disadvantage, now it is widely planted in East Asian countries, Africa, Europe, and the United States are also planted in small quantities, and China, Myanmar and other countries are the main exporters of mung beans.

Mung bean soup is a family standing summer drink, summer appetizer, 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.

Mung beans are easy to have insects, the mung beans bought back can be stored in a plastic pot or plastic bottle, and the larger beverage chain bottle is the most convenient, and the mung beans that can't be eaten in summer can be stored in this way, which can be stored until the summer of the next year.

The ratio of mung beans and water is 1:8, rock sugar, and an appropriate amount of osmanthus.

Method 1: Clean the mung beans and boil them over high heat in the ratio of 1 part mung bean to 8 parts water 2. Cook until the mung beans bloom and the bean skin floats. Remove the bean skin and set aside3, boil the mung beans as much as possible, then turn off the heat, use a strainer to remove the bean paste (mung bean soup for later use), and turn the bean paste into a bean paste. Or put it in a blender and whip it into refried beans.

4. Put the bean paste back into the mung bean soup and cook for a while, add rock sugar, and cook into an even, paste-like bean paste.

5. After cooling, put it in the refrigerator and refrigerate, you can put some osmanthus or honey to taste when you eat 6. The mung bean skin taken out is very nutritious, and it is cool and detoxifying, mixed with brown sugar, plus some mung bean soup, which has a unique flavor.