Do small red bean porridge and mung beans need to be fried?

Small red bean porridge, mung bean porridge does not need to be fried, just soak it in water for 3 to 4 hours and then put it in rice, and boil it together into red bean porridge and mung bean porridge.

Of course, the red bean porridge and mung beans need to be fried, so that the rice will be more delicious and the taste will be better.

Red bean porridge and mung beans don't need to be fried, just boil them, and if they are fried, the taste is okay, but in fact, they don't need to be fried directly, and the effect of boiling them directly is also very good.

If you want to cook red bean and mung bean porridge, you don't need to fry it, and if you cook it in a pot directly, it is very delicious and relatively delicious.

In the case of small red bean porridge, mung beans do not need to be fried, they can be cooked by soaking them in water, and the taste is also very good.

Small red bean porridge and mung beans do not need to be fried. Small red bean and mung bean porridge is to put mung beans and red beans directly in the rice and cook them directly.

Red bean porridge mung beans do not need to be fried, you just need to soak the mung beans in advance, because it is not easy to rot when cooked.

Small red bean porridge mung beans should not need to be fried and this should be able to be put in porridge, and then boiled, boiled, this should also be edible.

You don't need to fry it, you can just cook it in the pot for a little longer.

Hello, this one doesn't need to be fried, just cook it.

This kind of must not be used, because this is mainly to eat its original taste, if it is fried, it will not be nutritious.

It shouldn't be necessary, we cook mung bean porridge directly in the pot.

Little red tofu porridge, do mung beans need to be fried? For this question, you should find a chef to consult him, and he will tell you whether to use it or not? You can also search on the Internet, there should be the right answer on the Internet, and you will know it as soon as you ask.

Small red bean porridge and mung beans need to be fried.

In this case, it can make the porridge more fragrant.

In fact, if you are not mature, you can use it directly.

Choose and decide after tasting according to your personal taste.

If Xiaohong cooks porridge upside down, you don't need to fry it, but if you boil porridge like this, it will take a longer time to boil, and then it will be more delicious.

The beans in the small red bean porridge do not need to be fried, and they can be boiled slowly.

Small red bean porridge, mung beans should not be fried, because mung beans will lose some of their nutritional value after being fried.

The reason why mung bean porridge is red when boiled is that the polyphenols in the mung bean skin oxidize and turn reddish-brown. Polyphenols are a good thing for human health, so green mung bean soup is better than turning red. During the process of boiling mung bean soup, keep the lid on the pot, and after cooking, put it in cold water to let it cool quickly, so as to better keep it green.

Ingredients: 80g of rice, 80g of glutinous rice, 120g of mung beans.

Excipients] water 300ml.

Step 1: Wash the mung beans and soak them in cold water for 1 hour.

2. Prepare glutinous rice and rice.

3. Put the mung beans into the pot and cook.

4. After boiling the mung beans, wash the glutinous rice and rice and soak them in cold water.

5. Cook until the mung beans are full, and the glutinous rice and rice are boiled together. Bring to a boil on high heat and change to low heat.

6. Stir while cooking to prevent sticking.

7. Cook until the ingredients are cooked and the rice is thick, turn off the heat for 10 minutes and then serve and enjoy.

Tips] Mung beans, glutinous rice, and rice are easier to cook and taste better after being soaked in cold water.

It seems that it is related to the quality of the root water, and the water composition is different in each region, so there will be mung bean soup and mung bean porridge that is good for you and will be oxidized and turn red.

If it doesn't affect consumption, don't worry.

Mung bean porridge has always been green at the beginning, but after cooking for a long time, it will involuntarily turn red, especially after a long time, it will change color, and it has nothing to do with water quality, this is a normal phenomenon, although it is not as good as green, but it does not affect the consumption at all, I hope you understand!

Summary. Why is mung bean porridge red, because the phenolic substances dissolved in the skin of mung beans oxidize oxygen in the air, so it turns red. Generally speaking, mung bean porridge boiled in an iron pot is easy to turn red, and it is easy to change color when cooked with the lid open, and if there is oil on the pot, boiled mung bean porridge is also easy to turn red.

Cooking mung bean porridge in a pressure cooker is not easy to discolor.

Why is mung bean porridge red, because the phenolic substances dissolved in the skin of mung beans are oxidized in the air for the first time, so they turn red. Generally speaking, mung bean porridge boiled in an iron pot is easy to turn red, and it is easy to change color when boiled with the lid open, and if there is oil on the pot, it is easy to turn red when boiled mung bean porridge. Cooking mung bean porridge in a pressure cooker is not easy to discolor.

The method of mung bean porridge does not change redReasonable way to cook mung beans, mung bean porridge and mung bean soup will not change color, just add half a spoon of white vinegar when cooking mung bean soup, or squeeze in half a spoon of lemon juice, you can keep Henghui mung bean soup in the air for a long time.

1'Mung bean soup is often boiled dark red, such as washing mung beans with cold water and putting them in a container, and then putting hot water; If water needs to be added during the cooking process, the water is still heated, so that the soup is green.

2'Don't cook for too long, wait for the mung beans to bloom, open the lid, don't simmer, and you're done.

3'I cook mung beans a lot, and the mung bean soup I cook never has a red color.

4'Soaking and unsoaked are the same, I put the mung beans in the pot, add water, and then turn on high heat (mung beans are pot under cold water), and boil until the water boils. Then turn on low heat and cook until crispy (about 40 minutes), then take it down, open the lid and let it cool naturally, absolutely not turning red.

Note that mung beans should not be too few, after cooking into soup, it should be like a slightly thinner porridge, and a thicker will be better.

If the lid is on, the mung bean soup may turn red.

I cook mung bean soup every few days, and cooking mung bean soup is also related to the quality of the water. For example, the water in the north is harder, and there is more nitrile, so the mung bean soup turns red when cooked. I use pure water, no matter if you cover the pot and simmer the mung bean soup, it will not turn red, so the soup will be green.

A simple way to cook mung bean porridge without changing color – if you have a reverse osmosis water purifier at home, cook it directly in purified water. If not, simply add half a spoonful of white vinegar to the mung bean soup or squeeze in half a spoonful of lemon juice to keep the green color of the mung bean porridge.

Preparation of mung bean porridge:

Ingredients: 80g of rice, 80g of glutinous rice, 120g of mung beans Accessories: appropriate amount of water.

Steps:1Wash the mung beans and soak them in cold water for 1 hour.

2.Prepare glutinous rice and rice.

3.Put the mung beans in a pot and boil.

4.After boiling the mung beans, wash the glutinous rice and rice and soak them in cold water.

5.Cook until the mung beans are full, and add glutinous rice and rice to the pot and cook together. Bring to a boil on high heat and change to low heat.

6.Stir while cooking to prevent sticking.

7.Cook until the ingredients are cooked and the rice is thick, turn off the heat for 10 minutes and serve.

Tips] Mung beans, glutinous rice, and rice are easier to cook and taste better after being soaked in cold water.

Because like apples, in the case of oxygen, it is oxidized, which is the problem of iron ions, which is a chemical reaction, which does not affect consumption and consumption, don't worry, remember to adopt, pure hand.

Hello, in fact, the principle of turning red is very simple, it is the result of oxidative polymerization of phenolic substances dissolved from the skin of mung bean in mung bean soup under the action of oxygen in the air. Therefore, it is easy to change color when boiling mung bean porridge with the lid open, and it is not easy to change color when cooking mung bean porridge with a pressure cooker. If you are satisfied, please adopt.

The reason is that the polyphenols in the mung bean skin oxidize and turn reddish-brown, and the lid is not covered or the lid is not tight in the process of cooking mung bean porridge. Mung beans are also known as green adzuki beans (named because of their green color), bean sails, planted beans, etc.

Mung beans are originated in India and Myanmar, and have been cultivated in China for more than 2,000 years.

Mung beans contain protein, carbohydrates, fats, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, vitamin E, niacin, etc.

The seeds and stems of mung beans are widely eaten, and there are 8-14 seeds of green or yellow-brown seeds, which are short cylindrical.

The reason for the redness may be that the mung bean soup is cooked with the lid open, and its skin is rich in phenolic substances. Boiling mung bean soup with the lid open will dissolve the phenolic substances in its epidermis and react with the oxygen in Kongpeichang Qi, causing the mung bean soup to turn red.

Mung bean. Mung bean is the seed of mung bean, also called mung bean. It gets its name from its green color and has been cultivated in China for more than 2,000 years.

Mung beans are rich in protein, vitamins and trace elements. It has a high nutritional value and is a very healthy natural food.

Mung beans originated in India and Myanmar. It is now widely cultivated in East Asia, and a small amount is also cultivated in Africa, Europe, and the United States. China, Myanmar and other countries are the main exporters of mung beans.