Why can mung beans make bean paste, but soybeans can t?

Soybeans do not contain starch, and can not make bean paste, only red beans and mung beans can be made with starch.

Soybeans are meat that grows in the ground.

These beans are high in protein and can be used as a substitute for meat, also known as meat grown in the ground. In particular, various soy products made from soybeans, such as water tofu, shredded tofu, dried tofu, tofu skin, etc., are good foods that provide protein. For vegetarians, if you don't eat fish and meat, you must eat more soybeans and soy products.

In terms of protein content, 50 grams of soybeans is equivalent to 100 grams of pork tenderloin. 1 bowl of soy milk (300ml) is equivalent to about 25 grams of beef tendon meat. 205 grams of water tofu is equivalent to about 100 grams of back hip tip. Dried tofu and lean meat can be replaced one-to-one.

Very filling cereals.

The second category is starchy beans, including adzuki beans, mung beans, kidney beans, peas, broad beans, etc. They all contain 50%-60% starch, which can be made into vermicelli, vermicelli, flour skin, bean paste and all kinds of small snacks, but no matter how hard you try, it is impossible to squeeze out the oil, because the fat content in it is less than 1%, if you use them to make soy milk, the result is a thin bean paste. This is because, with only protein and starch, it is impossible to have the taste of soy milk, and similarly, they cannot be used to make tofu and eat.

Because of the high starch content of these beans, they are traditionally used as a substitute for grain and eaten as a staple food, so they have always been called multigrains.

Starch beans contain 3 times more protein than rice, more than 4 times more vitamin B group than rice, and 6-10 times more dietary fiber and potassium than rice. On the other hand, beans are very filling and slow to digest, making them suitable for ** and diabetics.

Therefore, after eating starchy beans, you should eat less; If you eat soy products, you should cut down on fish and meat, but not vegetables, because although tofu and vegetables are vegetarians, the nutrients in them are very different.

Soybeans can also be made into bean paste by changing the processing method

That's because soybeans have a lot of oil.

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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.

Boil in purified water or add a little lemon juice or white vinegar, if available. If you don't have pure water at hand, you can add a little lemon juice or white vinegar to the silver water, so that it is advisable not to taste sour, this is just to neutralize the acid and alkali pulse, and the soup that comes out is very green. Wait for the water to boil before putting the mung beans into the feast, don't worry about not boiling the pot under cold water, but boiling the water before putting the soaked mung beans into the pot.

Cook mung bean paste with a lid on the lid and cook it with a lid, and the less contact with the air, the better. Use more pressure cookers and avoid iron pots! The shorter the cooking time and the more sealed it is, the more it will stay green, so the mung bean paste cooked in a pressure cooker tends to stay green and avoid using an iron pot.

Soak in advance: Put 500 grams of mung beans into 1000 ml of water, and soak them in advance for two small sleepy days, so that the boiled mung bean paste will be green and sandy and shell. 2. Heat:

When using low heat to boil mung bean paste, you must use low heat, not too large, otherwise the water will be boiled dry, and only the mung bean paste boiled out over low heat will be green and sandy. 3. You can use a pressure cooker: when there is mung bean paste, use a pressure cooker, which can reduce the contact between mung bean paste and air, oxidation, put 1000 ml of water in the pressure cooker, add 200 grams of mung beans to boil for half an hour.

I originally wanted to make some mung bean paste and eat it slowly in the refrigerator, but it turned red after this mung bean paste was boiled. How long do mung beans have to be boiled to make them sandy?

How long does it take for mung bean paste to boil into a sandy shape.

Under normal circumstances, it takes about 45 to 1 hour to boil mung beans out of the sand, and the mung beans need to be soaked for a period of time before cooking.

Why does mung bean paste turn red when boiled.

1. Causes of oxidation.

When mung bean soup is cooked, the soup turns red, and the main reason is that the phenolic substances in the mung bean combine with the air, and the result of oxidative polymerization occurs, causing the mung bean soup to turn red. You can cover the pot when cooking mung bean soup to reduce the contact between mung beans and oxygen and avoid oxidation reactions.

2. Water quality reasons.

The red color of mung bean soup is also related to the quality of the water. In some places, the water quality contains a large number of metal ions, which turn red when they react with the iron ions in mung beans. At this time, we can use purified water to cook mung bean soup.

3. The reason for the pot.

It can also be a problem with the pot when the soup turns red when boiling mung bean soup, and the iron ions in the iron pot will react with the ingredients in the mung beans, making the cooked soup turn red. The red mung bean soup and Fanchang have no toxicity, and are as nutritious as the green mung bean soup and can be eaten.

Can you put milk in mung bean paste.

Mung beans and milk can be eaten together. Both of these foods are highly nutritious and indispensable on people's tables. Mung beans have the function of clearing heat and relieving heat, so they contain protein, which can be used to cook porridge and mung bean soup.

Does mung bean paste help with digestion.

Mung bean soup is full of nutrients, with heat clearing and fire and other effects, but mung bean soup is not suitable for digestion when drinking over, because mung beans contain oligosaccharides that simply cause flatulence, and mung beans contain small powder, cellulose and other macromolecular materials, eating too much will reduce the gastrointestinal burden, causing a series of indigestion scenarios, so mung bean soup can drink 1-2 small bowls at a time.