How to make mung bean porridge Be detailed and simple.

Ingredients: Millet (100g), Mung Bean (30g), Water (1000ml).

Method: 1. Prepare millet and mung beans.

2. Wash it together.

3. Put water in the pot.

4. After boiling, add millet and mung beans.

5. After the fire boils, turn to low heat and boil.

6. Cook for 30 minutes and cook.

7. Put it in a bowl and enjoy.

Preparation of mung bean paste 1. Wash the mung beans, add water and 2 grams of baking soda and soak for about 6 hours 2. Pour out the soda, wash the mung beans repeatedly, add more than 2 times the amount of mung beans to boil, skim off the foam, turn to low heat and cook until half of the mung beans have turned into bean paste, and half of them can still be roughly seen in shape but are also soft.

3。Filter through a strainer to filter out the remaining sand from the bean skin. When I strained, the sand was thin and the sauce was not good, and it had to be a little thicker, so I added a little bit of something on the strainer except for the mung bean skin 4.

Add sugar and mix well, continue to boil over the heat, stirring while boiling to avoid mush, and cook until thick. It's good when the spoon is lifted from the paste and the paste is lumpy instead of dripping It takes about 1 and a half hours Not including the time to soak the mung beans before Mung bean paste: For the practice of mung bean paste, take the mung beans and wash them with cold water; Soak in warm water for 1 hour.

Take a high pot, 8 times the water of mung beans, boil over high heat, pour in mung beans, continue to burn on high heat for 5 minutes, then change to simmer, about 30 minutes later, change to high heat, remove the lid after 5 minutes, and quickly scoop away the mung bean skin floating on the upper layer; Then close the lid and repeat the above actions until most of the mung beans are crispy, then add an appropriate amount of rock sugar. The specific method of red bean paste is similar to the above, but red bean paste does not need to be scooped to remove the bean skin, it needs to be boiled for a longer time, and more sugar is added; Crucially, tangerine peel needs to be added at the end. You can't eat good red bean paste in Shanghai anyway, and one of the key points is that there is no tangerine peel.

Mung bean paste method The ingredients of mung bean paste should be prepared with mung beans and sugar (the amount is 1:1), first wash the mung beans and boil them in a pot, and then peel them (after the mung beans are boiled for a long time, the skin will naturally float up, and then wash them off with water.) Otherwise, you can also buy shelled mung bean kernels directly to cook, which can save this procedure).

Drain the peeled mung beans and then steam them in a steamer or electric pot, then filter them into mung bean puree, and squeeze them dry with gauze. Finally, put the half-dried mung bean flour into the pot, add sugar and fry dry, that is, mung bean paste Mung bean paste method 1Start by crushing the cooked mung beans in a juicer 2

Sift out the bean paste shell with a strainer 3Wring out the sifted bean paste with gauze to make the bean paste 4Stir-fry with oil and sugar until dry (100g of bean paste:

Sugar 20g) ps: If you don't strain it, it's okay.

It's very simple, wash the mung beans and rice and put them in a pot and boil, boil them over low heat for four or five minutes, and open the lid after half an hour.

Almond mung bean porridge.

Ingredients: 10 grams of large almond slices, 50 grams of japonica rice, 20 grams of mung beans, 3 teaspoons of sugar, 6 cups of water.

Method: 1. Add the cleaned japonica rice and mung beans to an appropriate amount of water and boil, and then cook over low heat.

2. Sprinkle with almond slices, add a little sugar, mix well and let cool to eat, and use scissors to divide the almonds into small pieces.

Efficacy and contraindications: clear away heat and detoxify, dispel heat and quench thirst.

Cuihua mung bean porridge.

Ingredients: 200 grams of watermelon rind, 1 cup of mung beans, gram of white fungus, 2 tablespoons of rock sugar.

Method: 1. Wash the watermelon skin, scrape off the red meat, peel the green skin, and cut into small pieces; Wash the mung beans and soak in water for 1 hour; Wash the white fungus, soak it softly, remove the hard pedicle, and cut into small flowers for later use.

2. Pour 4 cups of water into the pot, add mung beans and white fungus to bring to a boil, turn to low heat and cook until soft, add watermelon peel and rock sugar and cook for 1 2 minutes.

Efficacy and contraindications: Cleansing blood, relieving fever, detoxification, can effectively improve the dull skin tone caused by blood turbidity and prevent spots caused by sun exposure, and can eliminate pimples. However, at the same time, it has the effect of rectifying the intestines, so it is best not to drink it when you have diarrhea.

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.

Mung bean porridge is a soup porridge made of mung beans as the main material, which has the effects of clearing heat, detoxifying, cooling and dissipating heat. It is one of the must-drink soup porridges in the hot summer. Below I will share the practice of mung bean porridge with you in several states, I hope you like it!

Mung beans, rice, water, etc.

01 The ratio of mung beans to rice is two to one, wash and put a few drops of vegetable oil in a cooking pot to increase the fragrance.

02 Bring to a boil on high heat, skim off the foam, change to low heat and simmer for about 30 minutes.

03 Cook until the soup is thick and the mung beans and rice are cooked through, then turn off the heat.

04 Serve in a bowl and enjoy! It tastes better when cooled.

Ingredients: 150 grams of mung beans, 110 grams of rice. Excipients: appropriate amount of water.

Fresh mung beans and rice are ready.

Rinse the mung beans and rice with clean water.

Add an appropriate amount of water, the amount of water is not required, how much according to your own liking, and adding water halfway is not in the way.

Bring to a boil, turn off the heat, close the lid and simmer for 15-20 minutes.

After 20 minutes, the rice in the pot is much fuller, but the mung beans have not changed much.

Cover the pot and bring to a boil, turn off the heat and simmer for a while.

At this time, the water in the pot decreases, the rice next to the pot blooms, and the mung beans gradually bloom.

But it is not edible yet, and it needs to be repeated again according to the above steps and boiled.

After three times of boiling and stewing, the rice and mung beans are all ripe and flowering; Mung bean porridge is ready, and it can be served with pickles, spicy sauces, and staple foods.

Cooking skills: 1. Cook mung bean porridge directly, wash mung bean rice together, if you want to drink mung bean soup and eat mung bean porridge, you need to wash them separately.

2. There is no requirement for the amount of water to cook porridge, and the amount is increased or decreased according to your own preference; If the novice is worried about not mastering well, you can put your index finger vertically into it, and the water volume is a little higher than the index knuckle. It's really not good to dig up, and adding water halfway is not in the way.

3. Repeat the operation steps of boiling, simmering, and boiling mung beans 3 times, and all the flowers can be boiled; The simmering time is 15 to 20 minutes each time, too short is not good, it doesn't matter if it is longer.

The preparation of mung bean porridge is as follows:Tools Materials: mung beans, glutinous rice, water, etc.

1. Wash the mung beans, put them in a pot and add water, boil over high heat, turn to low heat and cook for about 30 minutes until the mung beans are ripe.

2. Wash the glutinous rice, add it to the pot, and cook it with the mung beans until the glutinous rice is cooked through.

3. Add an appropriate amount of rock sugar or sugar, and adjust the sweetness according to personal taste.

4. Continue to cook over low heat until the porridge is thick and soft.

5. Finally, you can add ingredients such as osmanthus or wolfberry according to personal preference to enhance the taste.

The preparation of mung bean porridge is as follows:Tools Ingredients: 50 grams of mung beans, 50 grams of rice, millet, and oat rice.

1. In the first step, wash the mung beans and set aside. This is shown in the figure below.

2. In the second step, rice, millet, and oat rice are washed and cleaned until the water is clear. This is shown in the figure below.

3. In the third step, put the mung beans and rice into the multi-function pot. This is shown in the figure below.

4. The fourth step, look at the scale line in the pot, the amount of water is about 5 times the amount of rice. This is shown in the figure below.

5. In the fifth step, adjust the multi-functional pot to the "porridge" setting and press the start button. This is shown in the figure below.

6. In the sixth step, the multi-functional pot sends out a prompt sound, and the delicious mung bean porridge is ready. This is shown in the figure below.

Mung beans are cooked slowly, which is a waste of time and fire, so many people don't like to buy and eat them. In order to save time, some people directly put the mung beans in the pressure cooker and boiled them, so that the time is indeed shortened, but the boiled mung beans are not fragrant and delicious, and the taste of the porridge is not good.

In fact, if you want mung beans to ripen quickly, you also need to master the correct cooking skills, today, I will talk to you about the correct way to quickly boil mung beans and bloom, interested friends can take a look. Cook mung beans without a pressure cooker, keep in mind 2 tips, boil the flowers in 10 minutes, save time and fire.

Cook mung bean porridge] Step 1: Put the mung beans in a bowl, pour in an appropriate amount of water, wash them, and set them aside after controlling the water.

Step 2: Continue to pour an appropriate amount of water into the mung bean and soak for about 2-3 hours.

Step 3: Then control the moisture, put the mung beans in a sealed bag, and put them in the refrigerator for 2 hours.

Step 4: Wait until the mung beans are frozen, then take them out and put them in a pot with cold water, and bring to a boil over high heat.

Step 5: After boiling, wait for dozens of seconds, change to medium-low heat, and boil in about 10 minutes.

Cooking skills: 1. Do not boil the cleaned mung beans directly, remember to soak them in water for a period of time, so that the mung beans can absorb enough water and speed up the cooking speed.

2. After soaking mung beans, you must remember to freeze them for a period of time, which is the key to speeding up the boiling and flowering of mung beans.

Summary. 1.Wash the mung beans and japonica rice. Soak for two to three hours, so that the porridge will be thicker.

2.Put the mung beans and japonica rice together in the rice cooker and add an appropriate amount of water.

3.Bring to a boil over a fire, and then continue to cook over a simmer until the beans and rice are cooked.

4.Mix the rock sugar juice into the porridge and stir well.

How to make mung bean porridge.

1.Wash the mung beans and japonica rice. Soak for two to three hours, so that the porridge will be thicker.

2.Put the mung beans and japonica rice together in the rice cooker and add an appropriate amount of water. 3.

Bring to a boil over a fire, and then continue to cook over a simmer until the beans and rice are cooked. 4.Mix the rock sugar juice into the porridge and stir well.

Dear, do you have any other questions?