What are some tips for cooking mung bean soup?

Of course, there are many tricks to cooking mung bean soup, such as soaking the mung bean soup before cooking, and waiting until the water boils before adding mung beans, which can make mung bean soup more delicious.

1.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 be.

2.If you like to add sugar, it is recommended to add rock sugar, do not add white sugar, the taste of rock sugar boiled is delicious, and the taste of ice will be better after adding sugar.

3.It is best to use a casserole to cook mung bean soup. Do not cook in an iron pot, because the flavonoids in mung beans react with metal ions and will interfere with the resistance of mung beans.

4.Mung beans have a heat-clearing and detoxifying effect, which is known to everyone, but the heat-clearing effect of mung beans mainly comes from mung bean skin, so mung beans are boiled for 10 minutes.

5.When boiling mung bean soup, the bean skin will naturally fall off, and many people will skim the mung bean skin and throw it away, which is a pity. Because of mung bean skin, it is cold and sweet.

Soak the mung beans in water for about 10 minutes, drain them, place them in the refrigerator, and freeze them into ice cubes. After soaking, the mung beans absorb water and freeze and break the mung beans according to the principle that the water freezes and grows. When exposed to hot water, cracked green beans elongate and can be cooked quickly and flower.

It's just a simple physical change that doesn't lose any nutrients.

Rinse the mung beans, soak them in more than 5 times the water for 2 hours, and cook them in a small saucepan in the "dessert soup" mode.

After cooking, let it cool, add sugar, refrigerate for 2 hours, and then take it out and eat. Absolutely beautiful!

Be sure to let it cool before putting sugar on the blackboard!

Because the sugar is directly put in when cooked, only the mung beans are sweet; After cooling, add sugar, and the soup and mung beans are sweet.

1 Boil in purified water or add a little lemon juice or white vinegar.

If available, boil in purified water. If you don't have pure water at hand, you can add a little lemon juice or white vinegar to the water, so that it doesn't taste sour, this is just to neutralize the pH, and the soup that comes out is very green.

2 Wait for the water to boil before adding the mung beans, don't worry.

Do not pot under cold water, but boil the water before putting the soaked mung beans in the pot.

3 Be sure to cover mung bean soup when boiling it.

Be sure to cook with a lid on, with as little contact with air as possible.

4 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 mung bean soup cooked in a pressure cooker tends to stay green and avoid using an iron pot.

1. 6 secrets to quickly cooking mung bean soup.

1.Soak before freeze.

Soak the mung beans in water for about 10 minutes, drain the water, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking. According to the principle that water turns into ice and becomes larger, the mung beans are frozen and cracked.

Cracked mung beans are stretched in hot water and can quickly boil and bloom. It's just a simple change in the body's sun wheel, and the nutrients will not be lost.

2.Add water in batches.

Add a small amount of water to boil the mung beans to bloom, and then add a lot of water to boil the mung bean soup, which can shorten the ripening time of the mung beans.

3.Soak in boiling water in advance.

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, remove and cook again. The mung beans will crumble quickly and will be cooked in 30 minutes.

4. Simmer crispy method.

Wash the mung beans, drain them, put them in a casserole and bring them to a boil, then add the mung beans. The amount of water is slightly more than that of mung beans (about half an inch of soaked mung beans). Cook over high heat until the soup is almost dry, add boiling water, cover the casserole tightly, simmer over low heat for 20 minutes, peel off the floating skin, and cook for another 15 minutes, the mung beans bloom and crumble.

Add sugar to make green Zen bean soup. Compared to the above methods, the key to this method is to stew, and the cooked mung bean soup has a softer taste.

5. Dry pan frying method.

Wash and dry the selected mung beans, put them in an iron pot and dry fry them for about 10 minutes, and then cook. Mung beans cook quickly, and they can be cooked in about 40 minutes. Frying is a method that many people have not tried.

With one more stir-frying process, you can quickly cook mung bean soup without freezing and refrigerating in the refrigerator or soaking in advance!

6. The lazy version cooks mung bean soup.

Wash the mung beans, put them in a thermos flask, pour in boiling water and cover them. After 3-4 hours, the mung bean grains have swelled and softened, and then put them in the pot to cook, it is easy to cook the mung beans in a short time. This method is very simple and suitable for friends who have no cooking skills and no cooking experience. It's quick and easy.

Soak the mung beans in water for 2 hours, and then cook the mung bean soup quickly and rottenly

Ingredients: 150 grams of mung beans, 250 grams of lilies, appropriate amount of rock sugar.

1. Put the mung beans in a pot and soak them in water for more than two hours.

2. Then put it in the pressure cooker, add an appropriate amount of water, and start the pressure cooker.

3. Then peel Bailiang into pieces.

4. Then soak it in water to wash and dry it.

5. After fifteen minutes of pressure, keep the pressure for about half an hour.

6. Then add the lilies.

7. Add another piece of rock sugar.

8. Finally, put it in a bowl and serve.

Here's how to cook mung bean soup:

The first point: frozen mung beans, when cooking mung bean soup, be sure to freeze the mung beans in advance for 6 hours and more than when it is sold, because the temperature of the frozen mung beans is lower than 0 degrees Celsius, and when the low-temperature mung beans are put into the boiling water, the mung beans will quickly absorb the heat in the water, so as to expand rapidly.

The second point: simmer for more than 10 minutes after boiling for 10 minutes, after boiling the mung bean for 10 minutes, Huai Li also needs to simmer for 10 minutes at this time, so that the fragrance and nutrients in the mung bean can be combined with water, so that the mung bean soup is more fragrant and refreshing.

Tips for cooking mung bean soup:1.Frozen mung beans.

The temperature of the frozen mung bean is below 0 degrees Celsius, and when the low-temperature mung bean is put into boiling water, the mung bean will quickly absorb the heat in the water, thus expanding rapidly. Talk fiercely.

2.Cook for 10 minutes and simmer for more than 10 minutes.

After the mung beans are boiled for 10 minutes, they need to be simmered for 10 minutes at this time, so that the fragrance and nutrients in the mung beans can be combined with water, so that the mung bean soup is more fragrant and refreshing.

Here's how to make mung bean soup:Ingredients: mung beans, water.

1.Add water to the bowl and soak for 1 hour.

2.Put the mung beans in a pot under cold water, cook for 30 minutes, remove and let cool for later use.

3.Take 3 pieces of sugar and bring to a boil over low heat.

4.After the sugar water bubbles, add mung beans and mix well.

5.Put ice cubes in a bowl, put the boiled mung beans into the bowl, add an appropriate amount of clean water and mix well.

Summary. Hello, according to your question 1, soak the mung beans in water for about 10 minutes, drain the water, put them in the freezer, and freeze them into ice cubes. After soaking, the mung beans absorb water, and according to the principle that the water freezes into ice and becomes larger, the mung beans are frozen to crack them.

Cracked mung beans are stretched open when exposed to hot water, so they can be boiled and bloomed quickly. It's just a simple physical change, and nutrients will not be lost 2. Add water in batches. Add a small amount of water first, boil the mung beans to bloom, and then add a lot of water to boil the mung bean soup, which can shorten the time for mung beans to ripen 2

Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans into the freezer of the refrigerator, freeze for 4 hours, take out and cook again, the mung beans are very crispy, and they can be cooked in 30 minutes.

Hello, according to your question 1, soak the mung beans in water for about 10 minutes, drain the water, put them in the freezer, and freeze them into ice cubes. After soaking, the mung beans absorb water, and according to the principle that the water freezes into ice and becomes larger, it is frozen to crack the mung beans. Cracked mung beans are stretched open when exposed to hot water, so they can be boiled and bloomed quickly.

It's just a simple physical change, and nutrients will not be lost 2. Add water in batches. Add a small amount of water first, boil the mung beans to bloom, and then add a lot of water to boil the mung bean soup, which can shorten the time for mung beans to ripen 2. Soak and boil mung beans in boiling water in advance: wash the mung beans and soak them in boiling water for 10 minutes.

After cooling, put the mung beans into the freezer of the refrigerator, freeze for 4 hours, take out and cook again, the mung beans are very crispy, and they can be cooked after 30 minutes of boiling.

3. Simmering and crispy method: wash the mung beans, drain the water, put the water in the sand pot to boil, and then put in the mung beans, the amount of water should be slightly more than the mung beans (submerged mung beans about half an inch) is appropriate; Boiled over high heat, boiled until the soup will be dry, add boiling water, and cover the casserole tightly, simmer for 20 minutes, skim off the floating shell, and cook for another 15 minutes, the mung beans will bloom and crispy, and add sugar to become mung bean soup. Compared with the above methods, the key to this method is that the boiled mung bean soup tastes softer than the above method.

4. Dry pot frying method: wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then boil them, the mung beans can be boiled quickly, and they can be cooked in about 40 minutes. Dry pan stir-frying is a method that many people have not tried, and one more including a closed stir-fry process allows you to quickly cook mung bean soup without refrigerator freezing or refrigeration, without having to talk about Kai cracking in advance!

Time should not be cooked for too long.

In order to achieve a good heat-clearing effect of mung bean soup, it is recommended not to cook it for a long time.

The proportion of water is well controlled.

The ratio of mung beans to water is best 1:10, and it can be boiled for 3-5 minutes. The mung bean soup boiled in this way is not only green in color, but also has the best heat-clearing effect.

The mung beans continue to cook.

After taking out the mung bean soup, the beans can be added with boiling water to continue to boil and eat. If you want to achieve the effect of poisoning, you need to boil for a long time, because the poisonous power of mung beans is included, so you have to boil mung beans.

At this time, although the effect of cooling is poor, the effect of clearing heat and detoxifying is stronger. As for the so-called thirst quenching and heat relieving, it is mainly due to the fact that mung bean soup can quickly replenish body fluids and lost minerals, so as to achieve the purpose of quenching thirst and heat stroke. Its main function is to rely on minerals such as potassium and magnesium in mung beans, which is the same as supplementing salty beverages.

How to make mung bean soup? First of all, boil the mung beans in water for 10 minutes, then freeze them for two hours, put them in a casserole after taking them out, add purified water, and half a lemon juice rock sugar.

Wash the mung beans first, soak them in cold water for two to three hours, and then cook them in a pressure cooker for 10 minutes

Soak it overnight, get up the next day and wash it and press it in a pressure cooker for 10 minutes, and then take it out and cook it, so that the mung beans are very rotten, and the speed is also fast.

Are you lazy? If you're lazy, I'll teach you an easy way! Just put the washed mung beans in a water bottle (measure it yourself), then rinse it with 100% boiling water, and after four hours, you will be sure to have a good bowl of mung bean soup!

Soak it in water overnight, and then boil it directly in hot water.

Freeze the mung beans, wash the mung beans and put them in a plastic bag or sealed bag, you can also use a jar, make sure that the moisture is higher than the height of the mung beans one centimeter when loading the mung beans, put them in the refrigerator for more than 3 hours after sealing, you can freeze more at a time, you can eat and take them when you want to drink mung bean soup, the mung beans after freezing have been completely frozen, at this time, mash some large ice cubes, put them directly into the pot of boiling water to cook, turn to medium and low heat and cover the pot lid and simmer for about 10-20 minutes. Mung beans can easily bloom, and the longer they are cooked, the easier they are to be crispy.

The main reason for freezing mung beans and then cooking them is that this destroys the fiber in the beans so that the mung beans can be cooked more easily, and this method can also be applied to other legumes.

2. Cook intermittently.

Wash the mung beans and put them directly into a pot of cold water and boil over high heat, boil until the water begins to boil, turn off the heat at this time, simmer with hot air and boiling water for about 10-15 minutes, and then turn on medium heat to simmer the mung beans, and the mung beans will bloom in about 30 minutes.

It is recommended that you use an ordinary stainless steel pot or casserole to cook mung beans when cooking, and use a pressure cooker to cook mung bean soup quickly but lacking in taste, and do not use an iron pot.

Cook the mung beans with fire first, then use a spoon to constantly stir the water in the pot, wait for the water to turn green, turn off the heat and stand still for a period of time, wait for the soup to turn red, then turn on the high heat to boil it all to rot, so that the soup is red and the beans are soft.

The correct way to cook mung bean soup is as follows:

Ingredients: Mung beans.

Flavoring: Old rock sugar.

1. Prepare 200 grams of mung beans, carefully select them, and see if there are any insects, mold and deterioration.

2. Prepare an empty basin, put the mung beans in it, add water and soak for 2 hours, if you are not in a hurry, you can also soak for a while. When the time is up, prepare a casserole, wash the mung beans, and re-add water, the ratio of mung beans to water is 1:6.

3. You can also use a rice cooker, a casserole is more fire-saving, the specific operation steps, first boil over high heat, turn off the heat and simmer for 20 minutes.

4. When the time is up, add an appropriate amount of old rock sugar, that is, yellow rock sugar, and use ordinary rock sugar if you don't have it, and the specific amount is mastered according to your taste.

5. Repeat the first step, the second time boil on high heat for 20 minutes, the third time boil on high heat, turn off the heat again and simmer for 20 minutes. This method is very suitable for cooking mung bean soup in a casserole, after simmering 3 times, the mung beans will become crispy and soft and glutinous, and the soup is still very clear, without turbidity.