How to make mung bean soup that is delicious and heat relieving

Ingredients: 250 grams of mung beans, 50 grams of barley rice, 25 grams of green plum, kumquat cake, bergamot carrot, Beijing cake strips, 500 grams of sugar, 40 lotus seeds in sugar water, 10 golden dates, 10 grams of sugar osmanthus, 2 roses. Production:

First, pick the mung beans, wash them with water, put them in a pot, and steam them for about 30 minutes until the mung beans are crispy. Wash the barley rice and dates, put them in a small bowl and steam them at the same time as the beans. Then cut the green plum, kumquat cake, bergamot radish, and Beijing cake strips into mung bean-sized cubes and divide them into 10 portions.

Finally, put the pot on medium heat, add 1200 grams of boiling water to boil, sprinkle the steamed mung beans, barley rice, dates, 4 lotus seeds, cut green plums and other fruits in the soup, and then sprinkle the sugar osmanthus and roses evenly in each bowl. Features: The mung bean soup made in this way is bright in color, cool and relieves the heat, and is a good product for summer heat.

If the fruit is not even, it can also be replaced with other similar things, and the effect is also good. Several ways to make mung bean soup in summer 2005-07-05 16:20 The most classic sugar water in summer is probably mung bean soup.

The medical book says: Drinking mung bean soup often in summer can prevent and treat heat stroke, eye redness, sore throat, prickly heat, constipation, red urine, polydipsia, etc., and is the best in summer beauty and health food. Speaking of mung bean soup, today I will introduce you to several simple and trouble-free ways to make mung bean soup:

One is to wash the mung beans, put them in a thermos flask, pour boiling water and cover them. 3 After 4 hours, the mung beans have grown up and become soft, and then boiled in the pot, it is easy to cook the mung beans in a relatively short time. Another method is to wash the mung beans, soak them in boiling water for 10 minutes, and when they are cool, put the mung beans in the freezer like a refrigerator, and take them out after freezing for 4 hours and then cook them, and the mung beans will soon be crispy and delicious.

The simplest thing is to wash the mung beans and add an appropriate amount of water to boil them in a pot, do not put salt or sugar, and it is best to put some pumpkin in the mung bean soup after it is boiled to taste good.

Wash an appropriate amount of mung beans (or you don't need to wash them) and put them in a container (bowl) filled with clean water...Don't put too much water, mung bean soup is soup (the water in it is delicious) Then put it in a pressure cooker (as long as it can be cooked, you can use it), cook for about 20 minutes, and then you can get out of the pot It is recommended to choose iced mung bean soup and put it in the refrigerator but not freeze it Tips: You can't drink mung bean soup while taking the medicine, because it has the effect of detoxification and detoxification.

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.

Mung bean soup is a soup made of mung beans and water as the main raw materials, which has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean soup is highly nutritious and is a soup with high economic and nutritional value.

Lunai Cong bean soup is a traditional Chinese folk product to cool off. Mung bean soup is made in a variety of ways and has a variety of 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 cook 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 cooking mung bean soup, telling you how to cook delicious mung bean soup, how to cook mung bean soup that does not change color, how to use 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 those mung beans above may not burst due to insufficient heat. At the same time, when boiling mung bean soup, it is advisable to reduce oxidation and cover the pot with cherry blossoms.

Second: If you like to add sugar, it is recommended to add rock sugar, not white sugar. The taste of rock sugar is delicious when boiled, and the taste will be even better when it is chilled with sugar.

Third, it is best to cook mung bean soup in a casserole. 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 ** effect of mung beans, causing the soup to change color.

Fourth, mung beans are well known for their heat-clearing and detoxifying effects, but the heat-clearing effect of mung beans mainly comes from mung bean skin, so mung beans are best boiled for about 10 minutes to keep them from flowering. At this time, due to the turquoise nature of the bean soup, the dissolved substances are mainly the active ingredients in the bean skin, which has the lowest degree of oxidation and the strongest ability to clear heat.

Fifth, when mung bean soup is cooked, the bean skin will naturally fall off, and many people will throw away the mung bean skin, which is a pity. Because mung bean skin is cold and sweet, it can clear heat and detoxify, and the 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.