How to cook mung bean porridge so that it is not mushy How to cook mung bean porridge is green

If you want to make porridge, you must soak it for a few hours, add a little oil when you soak it, the porridge will be very fragrant, and the porridge will be easy to bar. It is best to use Northeast rice, boiling water pot so that it will not paste the bottom, and the water should be added at one time, otherwise it will not stick. After the water boils, turn to low heat and cook for 1-2 hours, open the lid half an hour before the pot, turn on the high heat and stir it in the same direction with a large spoon, so that the rice will be very broken.

This is my experience.

I also have an experience that I also learned from others. If you have plenty of time, you can boil the porridge in advance, then put it in a pot and simmer, and then cook it when you need to eat it, so that it will be very bad in ten minutes. For example, if you eat it in the morning, boil it the night before and put it there.

Use low heat, or use a nonstick pan or pressure cooker.

Mung bean porridge is a common traditional health food in China, which has a good effect on clearing heat and detoxifying, diuresis and swelling. However, in the cooking process, many people don't know how to be green and environmentally friendly to make mung bean porridge healthier and tastier. This article will introduce you to how to cook mung bean porridge to be green.

The first is the selection of water quality. Cooking mung bean porridge requires a lot of water, so water quality is important for environmental protection. We should choose water sources that have undergone a variety of environmental protection treatments such as purification, disinfection, and filtration, and try to avoid too hard balancing banquets or tap water and well water containing impurities to ensure that the water quality of mung bean porridge is clean and pure.

The second is the skill of cooking. In order to keep the mung bean porridge green during the cooking process, we can soak the mung beans in water for 2-3 hours in advance to allow them to fully absorb water and sprout. Then put the soaked mung beans and silver beans and water into a pot and boil, and then simmer for 1-2 hours until the mung beans are rotten and bloom, then simmer for 20 minutes and then turn off the heat.

The mung bean porridge cooked in this way is glutinous and sweet, and the color is particularly bright green.

Finally, there is the addition of ingredients. In order to make mung bean porridge more healthy and delicious, we can choose green plants as auxiliary materials, such as lotus seeds, longan, wolfberry, hawthorn, red dates, etc., which not only have good color and flavor, but also rich in nutrition. At the same time, we also need to avoid adding harmful substances such as artificial colors and chemical additives to ensure the environmental protection and health of mung bean porridge.

In short, mung bean porridge is a traditional delicacy, and cooking healthy and green mung bean porridge can not only enjoy the food, but also enjoy the beauty of green environmental protection. I hope that everyone will pay attention to the above three points in the process of cooking to make a healthier and more delicious mung bean porridge.

Mung bean porridge is a light and healthy porridge that is often eaten as breakfast or afternoon tea. But sometimes the boiled mung bean porridge will be a little thin and lack of thickness, which makes people feel that the taste is not good enough. So, how to make thick and fragrant mung bean porridge?

First of all, we have to choose good mung beans. It is best to choose fresh and clean beans that have not been infested or moldy. After washing, soak the mung beans in water for 2 to 3 hours to allow the mung beans to fully absorb the water.

Next is to boil mung beans. First of all, put the mung beans in a pot and add water, turn to low heat and cook after the heat is high. The key is not to add sugar at first, and don't think about using sugar to speed up the boiling speed, otherwise it will destroy the molecular structure of mung bean pin oak and make it rotten and deformed.

When the mung beans become soft, add an appropriate amount of rock sugar, and the amount of sugar can be adjusted according to personal taste. At this time, it is necessary to control the heat, not to boil blindly, but to boil slowly, and stir with a spatula every once in a while to make the mung beans boil more evenly.

In the process of boiling, a little glutinous rice can be added appropriately, which can make the mung beans more viscous. In addition, you can also add some spices, such as cinnamon or ginger, to increase the flavor of mung bean porridge. Finally, boil until the mung bean porridge becomes fragrant and thick, then turn off the heat.

In short, boiling fragrant and thick mung bean porridge requires patience and skill. By choosing good mung beans, controlling the heat, adding an appropriate amount of rock sugar, and adding glutinous rice and spices, you can boil mung bean porridge with excellent taste.

Preparation of mung bean porridge.

1. Prepare a sealed bag, if there is no ready-made, use a few stitches sewing with gauze, then put the mung beans into the bag, and then inject an appropriate amount of water, whichever has passed, and then store it in the refrigerator and freeze it overnight, and take it out and cook it again the next day It is easy to "bloom"!

2. Wash and dry the mung beans, then put them in the pot, fry them over medium-low heat, about 10 minutes, and then cook them after frying, which is the fastest and most convenient, but it should be noted that it must not be fried and burned, otherwise it will have a burnt smell and affect appetite.

3. Clean the mung beans, put them in a thermos flask, pour in an appropriate amount of boiling water, soak them for 2-3 hours, a process from hard to soft, the beans will expand to 2-3 times the original size, and then cook them to not only shorten the time, but also be particularly soft and rotten.

4. Wash the mung beans, soak them for 1-2 hours in advance, put them directly into the pressure cooker, boil over high heat, and then turn to low heat and simmer for half an hour.

Mung beans are relatively difficult to cook, and there are some ways to cook them quickly, so how to cook mung bean porridge that is easy to rot?

Mung bean porridge refers to the porridge made by mixing mung beans as the main ingredient and boiling Lu Qing. Mung bean porridge is a common multigrain porridge, which is cold and sweet, has the effect of clearing heat and detoxifying, reducing fire and dissipating heat, and is very suitable for consumption in summer. When we are ready to boil mung beans, we can first put mung beans in a hot water bottle, add an appropriate amount of hot water, simmer for 3-4 hours, and then boil, this method can bloom in about 5 minutes, and can be boiled in 20 minutes, which is a very practical method.

Wash the mung beans and soak them in clean water, then put them in the refrigerator. Generally, when you want to drink mung bean porridge at night, soak it in the morning, and then cook the porridge mung beans to shorten the time of softness before the early trace. Or fry the mung beans in the pot for 5-8 minutes, be sure to fry them quickly, don't be mushy, and then put them in hot water, boil for 10 minutes, and they can almost bloom, and they can be completely boiled after 30 minutes, which is very time-saving, you can try it.

Here's how to cook mung bean porridge quickly and rotten:Ingredients: mung beans, rock sugar, rice cooker, water, etc.

1. Soak mung beans for more than half an hour in advance, so that it will be easier to boil and flower.

2. After soaking the green rental tour beans, wash them clean.

3. Put the washed mung beans in the rice cooker and add an appropriate amount of rock sugar.

4. Add an appropriate amount of water. If you like a dilute point, add more water, and if you like a thick point, add less water.

5. Select multigrain porridge, and the program will be automatically opened.

6. When the time is up, open the exhaust cover.

7. Mung bean porridge is fine.

Ingredients

Ingredients: 50g mung beans, appropriate amount of rice.

Excipients: appropriate amount of glutinous rice.

Step 1

Rinse the mung beans.

Pour into the rice cooker, add water and boil over high heat for about 10 minutes.

Wash the rice and glutinous rice.

Pour into the rice cooker and boil for another forty minutes or so.

Boil the rice porridge until it is sticky.

Place in a bowl and serve.

Tips:

Mung beans can be soaked for half an hour in advance, so that they are easy to cook, and an appropriate amount of rock sugar can be added to the porridge, which is sweet and soft and glutinous, and children like this taste the most.

Preparation of mung bean soup:

Ingredients: 50 grams of mung beans, 50 grams of millet, 3 grams of wolfberry.

Steps: 1. Wash the mung beans and soak them in water for 5 hours. Wash the millet and soak it in water for 30 minutes;

2.Put an appropriate amount of water in the pot, bring to a boil over high heat, add mung beans to boil, turn to low heat and boil for 10 minutes;

3.Add millet and continue to simmer for 30 minutes, stirring irregularly during the period to prevent the pot from sticking;

3.Add the wolfberries and continue to simmer for 5 minutes, turn off the heat and simmer for 10 minutes, add rock sugar according to personal taste.

You can soak mung beans in warm water for 6 hours, then add water and simmer over low heat. If you don't soak beforehand, you can also dry fry in a pan and then add water to boil.

Soak the mung beans one night in advance and put them in the refrigerator, otherwise they will spoil in the heat.

Wash the soaked mung beans.

Soak the glutinous rice fifteen minutes in advance.

Large pieces of rock sugar. Prepare a casserole.

Add a sufficient amount of water, mung beans, glutinous rice, and rice rock sugar together, cover with a lid, and bring to a boil over high heat.

Bring to a boil and lift the lid.

Stir clockwise with a spoon

Close the lid again and reduce the heat to medium.

Stir clockwise again.

Cover and simmer.

It's already cooked and it's sticky.