Do you know how to cook mung bean soup?

When making mung bean soup, sometimes the soup will be red and muddy due to the long cooking time, and it will lose its characteristic flavor. Here are a few ways to make mung bean soup, so you might as well try it.

Method 1: Wash the mung beans, pour the dry water into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, change to medium heat after boiling, when the water is to be boiled dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes, the mung beans are crispy and the soup is green.

Method 2: Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook for 40 minutes.

Method 3: Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. After 3-4 hours, the mung beans have grown and softened, and then boiled in the pot, it is easy to cook the mung beans in a shorter time.

Method 4: Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then cook, and the mung beans will be cooked quickly.

Method 5: 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, take them out and cook them again, and the mung beans will quickly rot.

The pressure cooker cooks mung bean soup quickly and well, but if you don't master the pressure cooker well, it will be **, scary, who dares to use it! In fact, as long as the method is done properly, it is absolutely safe. Note two things:

1. Do not exceed one-half of the capacity; Second, after the fire is boiled, immediately change to low heat, as long as there is a little bit of stingy gas at the safety valve, the length of cooking time has nothing to do with safety (of course, it is not safe to boil the water if you forget to boil it!). Generally, it is fine for 10 minutes after turning off the low heat, and it is very rotten and rotten after boiling for 15 minutes. In addition, opening the lid is the same as boiling other things, and it can only be opened when there is no pressure in the pot after the pot cools down, and it is not possible to take the safety valve to forcibly discharge the pressure when there is pressure, otherwise, the mung bean soup will be sprayed out of the pressure valve under the action of pressure, which will burn people.

As long as you pay attention to the above, there will be no problem at all, even every time you open the lid after cooking, you find how high the water in the pot is, how high the mung bean soup is, it will not turn up, the back side of the lid is clean, you think about how can there be mung bean skin to block the safety valve and cause **? It's the same with mung bean porridge cooked in a pressure cooker, as long as you pay attention to the above points, the fragrant mung bean soup and mung bean porridge can be tasted often!

All right! Wash the mung beans, add more water, first boil over high heat, then cook over low heat, cover the pot and simmer for a while. When to cook rotten and when to get out of the pot! Add some rock sugar and chill it to taste! It's cool and the heat is gone, and you can still defeat the fire!

Wash the mung beans, control the moisture and pour them into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, change to medium heat after boiling, when the water is to be boiled dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes, the mung beans have been crispy and the soup is green.

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.

Smash the mung beans, put them in a pot, rinse them with boiling water, and let them simmer for a while. The mung bean soup that comes out of this way is tender green.

I think the best thing is made in a soy milk machine. Very delicate Put in the beans and it will ripen in 20 minutes Joyoung soymilk maker has this function It's pretty good, I think.

It should be better to use a casserole.

1. Under normal circumstances, mung beans cannot be boiled directly in the pot, and they need to be soaked in water for a period of time before boiling, so that the mung beans can be soft and easier to cook, but if you use a pressure cooker to cook mung bean soup directly, then you don't need to soak it in advance, because it has a relatively high pressure, and it can cook and cook the mung beans quickly and thoroughly.

2. Cooking mung bean soup is relatively simple, we will soak the mung beans overnight, then put them in the rice cooker and add an appropriate amount of water, then close the lid, press the porridge cooking button after powering on, and wait for the pot to go to the inside to put enough sugar and stir evenly, so that after simmering for a while, you can put it out and eat.

1. Do not cook in an iron pot: Cooking mung bean soup in an iron pot will affect the color of the soup. Metal ions often form "complexes" with polyphenols in mung bean soup, making the soup dark and black.

Although no toxic substances are produced, it may interfere with the antioxidant effect of mung bean and hinder the absorption of metal ions. Therefore, when cooking mung bean soup, it is most inappropriate to use an iron pot, and a casserole is the most ideal. It is also possible to have a stainless steel pot at home.

2. Don't add honey: The principle is the same without an iron pot, and honey cannot be added to the mung bean soup. Honey contains a variety of minerals, including iron ions.

3. Do not discard mung bean skin: Most people will discard the mung bean skin floating on the surface of mung bean soup, in fact, it is best not to discard it, because it contains flavonoids, simple chain and other substances, which have many benefits to the human body.

4. Don't lift the lid of the pot: the polyphenols in mung beans are easy to oxidize, and in the cooking process of mung bean soup and mung bean porridge, they will gradually change from green to red. Therefore, the pot should be covered with a lid during cooking to minimize the contact area with oxygen.

5. You can't add water at one time: add water in batches to cook mung bean soup. 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 time for the mung beans to ripen.

The most important thing to make mung bean soup is that it is sandy enough and can be combined with water, so soaking mung beans is the most important thing. Before cooking, soak the mung beans in water the night before. There must be enough water to isolate the mung bean from the air, otherwise the mung bean will sprout the next day and it will turn into sprouts.

The next day, the mung bean is already a small tender bean that is about to be shelled, soak it overnight and then pour it back in. Put it in a rice cooker or pressure cooker. Adjust it directly to soup cooking mode.

When the time is up, add an appropriate amount of white sugar punzai or rock sugar. White sugar is highly recommended here. That's the most classic taste of childhood!

Only with white sugar, mung bean soup can always taste like this

Another method commonly used by the boss who sells mung bean paste is to buy mung beans before soaking them in advance, wash them, and fry them in a pot until the mung beans burst into the skin, and then you can change the pot and start cooking. The rest of the steps are the same.

After the water is boiled, put some alkali and the beans will ripen quickly.