What are some good ways to cook mung beans? How to cook mung beans to be delicious

Mung bean soup clears heat and detoxifies, quenches heat and quenches thirst, and is a traditional Chinese folk product to cool off the heat.

Traditional Chinese medicine believes that mung beans can detoxify all kinds of poisons, in addition, mung beans replenish vitality, thicken the stomach and intestines, and pass through the meridians, even if they are taken for a long time, they will not make people lose weight.

In summer, we all like to have a bowl of sweet mung bean soup, or the soup is green to quench thirst and relieve heat, or the soup is soft and rotten, clearing heat and detoxifying. So, how can you cook a pot of mung beans quickly? There are two scenarios.

1. To clear away the heat.

The power of mung beans lies in the skin, if in order to clear the heat in summer, then mung beans should not be boiled for a long time.

Method: After the water boils, put the mung beans, cover and cook for about 8-10 minutes. The mung bean soup cooked in this way is clear, green in color, has the strongest antioxidant capacity, and has the best effect of clearing heat and relieving heat.

Second, to clear heat and detoxify, or to eat soft and rotten beans.

In the summer, I like to cook a big pot of mung beans in the morning, and the mung beans bloom, the soup is thick and fragrant, and the beans are soft and glutinous. It can be eaten as porridge and drunk as water.

I have two ways to get the beans to crisp and bloom quickly.

1. Soak and freeze before cooking. The beans are washed, soaked, and then put in a plastic bag, sealed, and placed in the freezer compartment of the refrigerator to freeze. Beans that have been frozen into ice cubes and boiled can easily be boiled.

This method is suitable for a variety of beans or rice that are not easily boiled. I usually soak some beans that are not easy to boil, or black rice, etc., and put them in the freezer compartment to freeze them, and take them out and cook them when I want to eat them, which is convenient and time-saving.

2. After the water is boiled, add cold water in batches, and the beans will soon bloom and be crispy. This method is very effective. Boil the mung beans in a pot under cold water, and the water can be submerged over the mung beans.

After the water boils, add cold water, continue to boil, add cold water, repeat about three times, and the beans will soon boil and bloom. The soup is thick and smooth, the beans are crispy, add a little rock sugar, not to mention how delicious!

Add a little more water, and you can drink it as porridge or water, not to mention how beautiful!

In addition, there is an easier way: buy a beaker, pour beans and boiling water into it in the evening, and the next morning you can eat soft mung bean porridge. It is especially suitable for office workers who do not want to wake up early.

If you want to cook mung beans badly, it is best to run for one night, or let them cool after boiling, and then recook them so that they are easy to rot and taste good, and there is a feeling of glutinous flour and glutinous powder, and the taste is better.

Mung beans are soaked in advance, which is easier to boil and bloom; Another method is to wash the mung beans, control the moisture, put them in a plastic bag, put them in the refrigerator and freeze them overnight, and cook them quickly the next day.

Usually, you can add some sugar to him when you cook mung beans, so that the mung beans can be more delicious, and then they are also sweet, and then you can also put the mung bean soup in the refrigerator after it is also very delicious.

Soak for ten minutes in advance, freeze in the refrigerator for one night, and cook directly in boiling water the next day, just put some baking soda.

1. Mung beans + rice.

Mung beans contain starch, fiber, protein, vitamins, and minerals. In traditional Chinese medicine dietary therapy, mung beans have the effects of clearing heat and relieving heat, diluting water and reducing swelling, moistening the throat and quenching thirst, etc., and after being boiled into porridge with rice, the moist taste is conducive to patients with poor appetite or the elderly.

2. Mung bean + pumpkin.

Pumpkin has a good effect of tonifying and invigorating qi, and is rich in vitamins, is a high-fiber food, can well reduce blood sugar in diabetic patients, mung bean has the effect of clearing heat and detoxifying, shengjin and quenching thirst, so cooking with pumpkin has a good health care effect.

3. Mung bean + black fungus.

The combination of the two can clear heat and cool the blood, moisten the lungs, invigorate qi and remove annoyance, and is suitable for patients with summer fever and high blood pressure.

4. Mung beans + leeks.

Leeks have the effect of warming yang and detoxifying, dispersing blood from the lower qi, and mung beans have the effect of detoxification. The combination of leeks and mung beans can be a good way to relieve the heat poison in the human body and have the effect of replenishing deficiency, which is conducive to the consumption of fat by obese people.

What goes best with mung beans.

Mung bean drink: Raw materials: 150 grams of mung beans, appropriate amount of brown sugar.

Method: Wash the mung beans, add an appropriate amount of water to the pot and boil, and season with brown sugar.

Efficacy: Clearing heat and detoxifying, dispelling heat and rejuvenating Jin, diluting water and reducing swelling, it is a commonly used drink for relieving heat in summer.

Red date mung bean soup :

Ingredients: 50 grams of mung beans, 10 red dates, appropriate amount of rock sugar.

Method: Wash the mung beans and red dates, put them in a pot together, add an appropriate amount of water and cook them until the beans are ripe and the dates are rotten, and then add rock sugar to adjust.

Efficacy: It has the effect of strengthening the spleen and invigorating qi, clearing away heat and relieving heat. It is suitable for heat and thirst, palpitations, insomnia, lack of appetite, heat stroke, diarrhea, etc.

Jujube lotus root mung bean soup :

Ingredients: 200 grams of mung beans, 60 grams of sour jujube kernels, 500 grams of lotus root, appropriate amount of brown sugar.

Method: Wash the two, peel and cut the lotus root, put it into the same pot, add an appropriate amount of water and cook until it is ripe, and add brown sugar to taste and serve.

Efficacy: It has the effect of strengthening the spleen and appetizing, calming the heart and calming the nerves, clearing heat and detoxifying. It is suitable for chronic protracted hepatitis, poor sleep, dreamy and easy to wake up, long-term cough, long-term diarrhea, lack of appetite, indigestion, thirst and heat, etc.

Barley mung bean porridge :

Ingredients: 150 grams of barley, 50 grams of mung beans, appropriate amount of honey.

Method: Soak the barley seeds and mung beans overnight. Boil the soaked barley and mung beans in water for half an hour. Put the cooked porridge in a blender with the soup and water and beat it into a paste. After cooling below 40 °C, add honey and serve.

Efficacy: It has the effect of detoxification and sobering.

Mung bean loofah liver soup :

Ingredients: 80 grams of mung beans, 50 grams of loofah, 20 grams of pork liver, 5 grams of wolfberry, 2 eggs, water starch, cooking wine, ginger, pepper, coriander, refined salt, sesame oil.

Method: Wash the pork liver and cut it into thin slices, put it in a bowl, add cooking wine, refined salt, water starch to marinate for preparation, put the pork liver into boiling water and cook, remove it for later use. Wash the mung beans and put them in a soup pot, add an appropriate amount of water, cover and put them on a fire to boil, then cook for another 5 6 minutes, then drain the mung beans and set aside.

Scrape the loofah, wash it, cut it into thin slices and set aside. Wash the goji berries and set aside. Remove the mung bean water, the ratio of mung bean water to stock is 2 1, pour in the mung bean soup and broth and bring to a boil.

Put in the blanched pork liver and boil, put in the loofah and ginger slices in turn, add refined salt, sesame oil and wolfberry and stir well to put in a bowl.

Efficacy: It has the effect of clearing the liver and detoxifying.

Beans should be avoided in the diet:

Most people can eat mung beans, especially for poisoners, eye disease patients, high blood pressure patients, edema patients, and pink eye patients. However, people with body yang deficiency, spleen and stomach deficiency, and diarrhea should not eat it. In addition, when eating mung beans at ordinary times, avoid eating mung beans with dog meat and tomatoes.

Do not eat uncooked mung beans to avoid nausea, vomiting and other uncomfortable symptoms.

1. Mix japonica rice, glutinous rice, and mung beans (the amount of mung beans is small, so you don't need to soak them first), add three times the water and put them on the pot over medium high heat and bring to a boil; 2. After the water is boiled, switch to medium-low heat, and after a period of time, add the diced sweet potatoes (the size is equal to mahjong seeds) and continue to boil; 3. When the sweet potato becomes soft, the surface of the porridge is dense and glutinous. Buckwheat timber.

Ingredients: 100 grams of buckwheat, 100 grams of mung beans, 50 grams of japonica rice, appropriate amount of refined salt.

Mung bean soup is cooked with 3 kinds of food, and the taste and effect are even better!

Barley Ingredients: Appropriate amount of barley, mung bean, and honey Method: 1. Soak barley and mung beans overnight; 2. Boil the soaked barley and mung beans in water for half an hour; 3. Put the cooked porridge and soup and water into a blender and beat into a paste; 4. After cooling to below 40 degrees, add honey.

Sweet potato Ingredients: sweet potato (one), japonica rice, glutinous rice, mung bean (the ratio of the three: japonica rice, glutinous rice, mung bean), appropriate amount of water Method:

1. Mix japonica rice, glutinous rice, and mung beans (the amount of mung beans is small, so you don't need to soak them first), add three times the water and put them on the pot over medium high heat and bring to a boil; 2. After the water is boiled, switch to medium-low heat, and after a period of time, add the diced sweet potatoes (the size is equal to mahjong seeds) and continue to boil; 3. When the sweet potato becomes soft, the surface of the porridge is dense and glutinous. Buckwheat Ingredients: 100 grams of buckwheat, 100 grams of mung beans, 50 grams of japonica rice, appropriate amount of refined salt.

Method: 1. Buckwheat, mung bean, japonica rice, cumin are cleaned and dried and ground into powder; 2. Put all the ingredients into a casserole, add an appropriate amount of water, boil over high heat, and then change to low heat to cook into porridge; 3. Add refined salt and mix well, then cook for a while.

Summer is coming, and what to pair with mung bean soup will not cause harm to the body.

Sugar water mung bean + rice + kelp + sugar + water free to play fire and detoxification.

1. When mung beans are used as heat-clearing and detoxifying medicines, they should not be cooked until they are cooked thoroughly, and the mung beans can be broken and boiled with water.

2. If it is overcooked, organic acids and vitamins will be destroyed, reducing the effect of clearing heat and detoxifying. People with a weak spleen and stomach can eat mung bean porridge. The method is to boil millet and mung beans in a pot with water at the same time to make porridge, because rice or millet will have a nourishing effect on the spleen and stomach.

On the other hand, rice porridge can nourish vitality, have antidiarrheal effects, produce jin liquid, smooth stomach qi, and can also prevent diarrhea caused by mung beans passing cold and leading to the skin and spine of the car.

3. When drinking mung bean soup for the purpose of cooling off, don't eat the beans together, just drink the clear soup. Don't cook mung beans for too long, bring raw mung beans to a boil with cold water, and cook for another five or six minutes. However, it should be noted that mung bean is a cool medicinal food, and those who are weak in the body or weak in the spleen and stomach will drink excessively, and those with yin deficiency should not drink a large amount of it, otherwise it will cause symptoms such as erosion of the corners of the mouth and swollen and painful gums.

4. The boiled mung bean soup has a good effect of clearing heat and detoxifying, because it has the effect of diuretic gas, so drinking after food or drug poisoning can also play a role in eliminating the body's toxic grip and dispensing, and also has a certain effect on heat swelling, heat thirst, pox poison, etc.

Here's how to properly boil green key sail bean water:1. Wash the mung beans, soak them in water for half an hour, then remove them and put them in the pot.

2. Re-add water more than two or three centimeters of mung beans, and bring to a boil over high heat.

3. Then rinse twice, refill with water, add a large piece of rock sugar, boil over high heat and simmer for about 20 minutes, until the mung beans rot and bloom like hail.

Here's how to properly boil mung bean water:Ingredients: 50 grams of mung beans.

Excipients: 20 grams of sweet potato residue and rock sugar, 1000 ml of water.

Steps: 1. Prepare the required ingredients in advance.

2. Rinse the prepared mung beans with water.

3. Wash and drain the mung beans and pour them into the soymilk machine.

4. Add clean water, and the amount of water should not exceed the highest water mark. Select the soymilk function, start the leaky soymilk machine, and the mung beans made with the soymilk machine are not as soft as the beans.

5. Pour the beaten mung bean soup into the pot, add rock sugar and cook until it is completely melted.

6. The mung bean soup cooked in this way will not change color, and the taste will not be so watery, and it will taste rustling.

7. Stir. <>

8. Finished products. <>

Ingredients: 90 grams of mung beans, appropriate amount of rock sugar, appropriate amount of water.

Steps: 1. Prepare the ingredients, mung beans and rock sugar.

2. Pick out the impurities of the mung beans and wash them clean.

3. Put mung beans in cold water, open the lid and cook for about seven or eight minutes.

4. Add rock sugar and cook for a minute or two.

6. Pour it out in a container, and the finished product can be drawn.

Mung bean soup has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean is rich in nutrients and is a kind of bean 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.

Experts remind that people with weak constitution cannot drink mung bean soup every day. Blindly drinking mung bean soup can lead to diarrhea or reduced immunity in the digestive system.

Traditional Chinese medicine suggests: If the most important thing to achieve the therapeutic effect of mung bean soup is the boiling time, which is best to boil for 7 8 minutes in winter and 5 to 6 minutes in summer.

The role of mung bean soup.

If you are experiencing symptoms of fire, sores on your mouth and tongue and sore throat, then you might as well cover the mung beans and cook them for 3 minutes, at this time the soup is still yellow and green and clear in color, scoop out the mung bean water and drink it directly, or add some rock sugar to drink it, at this time the mung bean water contains a lot of polyphenols, and the heat clearing and detoxification effect is the strongest. Add hot water to the other mung beans and cook until the beans are cooked. Cooked mung bean soup has a different effect from mung bean water, it can strengthen the spleen and dispel dampness, and it is also a very suitable drink for summer.

In addition to mung bean soup, the three-bean soup made by boiling red beans, mung beans, and black beans together also has the effect of strengthening the spleen and dispelling dampness, which is suitable for summer drinking.

Pay attention to the following essentials when cooking mung bean soup:

1.The boiling time should not be too long, boil for 3 5 minutes, preferably in clear green soup.

1.Take a stainless steel pot and add water. After boiling, add the mung beans and cover the pot. After 3 minutes, scoop out the soup and place it in a large white bowl. At this time, the soup is green and clear. This is the true color of mung bean skin boiled.

2.To reduce oxidation, cover the pot and cook with a lid.

3.Avoid boiling in an iron pot, as the flavonoids in mung beans react with metal ions, which will interfere with the antioxidant capacity and therapeutic effect of mung beans, and the soup will change color.

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

5.When cooking mung bean soup, it is recommended that the ratio of mung beans to water is 1:10, and the mung beans are boiled in boiling water to make a green clear soup, and the bean soup is separated, which is not only a heat-relieving drink, but also has a detoxification effect.

Take out the mung beans from the soup and cook the porridge and eat;Stew meat with mung beans that are fished out, the taste and texture of the meat are very good, and mung beans can also decompose toxins in meat products.

Quick Cooking of Rotten Mung Beans Method:

Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. 2 After 3 hours, the mung beans will swell and become soft, pinch them to see if they are soft, if they are soft and then boiled in the pot, it is easy to cook the mung beans in a short time. If it is not soft enough, you need to continue soaking, so that the soaked mung beans will be easy to crispy when cooked.