Can you put baking soda in mung bean sprouts water?

You don't need to put baking soda, just put a little salt and vegetable oil in the water first, and then blanch it.

In the case of green vegetables, so that the greens will not turn yellow and the color is bright. Be careful not to overdo it. If it is enough, take it out immediately and pass it with cold water, so that it will not turn yellow.

Can you put baking soda in mung bean sprouts water? Put baking soda in the water, and the green bean sprouts are shiny in color, and you can put baking soda.

We must often cook some green vegetables at home, some vegetables need to be blanched before frying, and it will save a lot of trouble if you fry them after blanching, and some vegetables must be blanched. I don't know if you have encountered such a problem, that is, after blanching some vegetables, the color is not as bright and beautiful as itself, and there is even a feeling of embarrassment, which not only affects the taste, but also greatly reduces the color of the dish.

Preparation of cold bean sprouts:

1 small handful of bean sprouts, wash and soak in water for 30 minutes.

Boil water in a pot and bring to a boil, then add the washed bean sprouts and blanch the bean sprouts. Blanch for about 2-3 minutes and you can taste it.

Soak the blanched bean sprouts in cold water, remembering not to use raw water. Doing so preserves the refreshing taste of the sprouts.

Add an appropriate amount of salt, sugar, light soy sauce, old vinegar, chicken essence, sesame oil and dried chili peppers, pour boiling oil on top to make the dried chili peppers burnt and flavorful, and then mix the bean sprouts and put them on a plate.

Summary. Hello, bean sprouts can be used with edible baking soda, and baking soda is used to make noodles, or raw bean sprouts, raw bean sprouts with baking soda grow fast and fat.

Hello, bean sprouts can be used with edible baking soda, and baking soda is used to make noodles, or raw bean sprouts, raw bean sprouts with baking soda grow fast and fat.

How to whip bean sprouts with baking soda.

1.Start by putting the prepared mung beans in a pot or bowl. Then pour in boiling water. Soak for 24 hours.

2.Then add some baking soda and cover it with a towel after 24 hours. Then cover it in a plastic bag.

3.After two days, the sprouts were ready to soak.

The sprouts that come out grow well and have long roots.

Is there any way without roots.

The effect of eating baking soda with white vinegar.

You've been in the hair for a long time.

It's good that the time is short.

Boiled mung bean water is a common Chinese drink, which is loved by people because of its effects of clearing heat and detoxifying, reducing fire and diuretic. However, there is also a lot of controversy on the Internet about whether baking soda can be put in boiling mung bean water. So, can you put baking soda in boiling mung bean water?

Let's take a look.

First of all, baking soda, also known as sodium bicarbonate, is an alkaline substance. Mung bean water contains a variety of nutrients, such as protein, vitamin B, vitamin C, etc., but its pH value is acidic. Therefore, you can put baking soda in boiling mung bean water, but you need to pay attention to the amount used.

If you put too much baking soda, it will cause the mung bean water to become too alkaline, affecting its taste and nutritional value.

Secondly, What is the effect of putting baking soda? Baking soda neutralizes the acids in mung bean water, making it more neutral and adding freshness to the palate. In addition, baking soda can also speed up the cooking process of mung bean water, shorten the boiling time, and save time and energy.

Finally, it should be noted that before putting baking soda, the mung beans should be washed, soaked in water for at least 2 hours, and then boiled in fiber. In the process of boiling mung beans, you should constantly stir and mix them to prevent the mung beans from sticking to the pan or boiling paste. The amount of baking soda should be in moderation, it is recommended to boil 500 grams of mung bean water at a time, and put no more than 1 4 teaspoons of baking soda.

To sum up, you can put baking soda in boiling mung bean water, but you need to pay attention to the amount of baking soda used and the time it is placed. If used incorrectly, it will affect the taste and nutritional value of mung bean water. I hope that when you boil mung bean water, you can add baking soda in an appropriate amount according to your own taste and needs to make more delicious mung bean water.

The addition of baking soda can shorten the time for mung beans to boil Ingredients: mung beans 1 + 1 2 cups (because mung beans and water are in proportion, so I recommend you to use a measuring spoon when weighing mung beans), 3000ml of water, rock sugar at will, 1 teaspoon of baking soda.

Method: 1. Weigh the amount of mung beans with a measuring cup, rinse them and put them in a container;

2. Add baking soda to the mung beans, then add water and soak for 15-30 minutes;

3. Scoop the soaked mung beans into the pot with a colander and then add water, the ratio of mung beans to water is 1:8;

4. After the pot is boiled, change the heat to simmer until the mung bean skin floats, scoop up the mung bean skin with a colander spoon, and then keep stirring the mung beans, and at the same time press the cooked mung beans with a spoon until it reaches a personal satisfaction with the thickness of the fire;

5. Add rock sugar, cover the pot, and melt the rock sugar with the residual temperature of mung bean paste;

6. The rock sugar can be eaten after it is melted, or it can be refrigerated and eaten.

Baking soda is a kind of edible alkali, after putting it, the beans will be more rotten, will be more sandy, and will not be harmful to the human body, but putting too much will affect the taste.

Ingredients: about half a kilogram of mung beans, 2 grams of baking soda, 2 grams of green tea powder, about 30 grams of potato starch, and 100 grams of sugar

Method: The practice 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, so 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. That is, when the spoon is lifted from the paste, the paste is lumpy and withered, not dripping, and it is good.

It takes about 1 and a half hours, not including the time it took to soak the mung beans

If you put baking soda, it will be extra easy to cook a little, and there will be no problem and it will not be harmful to the human body! Rest assured.

The addition of baking soda can shorten the time it takes for mung beans to boil.

Ingredients: 1 + 1 2 cups of mung beans (because mung beans and water are in proportion, so I recommend that you use a measuring spoon when weighing mung beans), 3000ml of water, rock sugar at will, 1 teaspoon of baking soda.

Method: 1. Weigh the amount of mung beans with a measuring cup, rinse them and put them in a container;

2. Add baking soda to the mung beans, then add water and soak for 15-30 minutes;

3. Scoop the soaked mung beans into the pot with a colander and then add water, the ratio of mung beans to water is 1:8;

4. After the pot is boiled, change the heat to simmer until the mung bean skin floats, scoop up the mung bean skin with a colander spoon, and then keep stirring the mung beans, and at the same time press the cooked mung beans with a spoon until it reaches a personal satisfaction with the thickness of the fire;

5. Add rock sugar, cover the pot, and melt the rock sugar with the residual temperature of mung bean paste;

6. The rock sugar can be eaten after it is melted, or it can be refrigerated and eaten.

It will make the mung bean water dark red and easy to boil! Nothing harmful to the human body!