The practice of Cantonese mung bean paste syrup, the practice of mung bean syrup

This year is really sunny and rainy, it's really hot when it's not raining, and what my sister wants to eat most at this time is sugar water to cool off. I believe that many people have eaten the classic mung bean paste syrup, and each has its own preference for warm ice.

Cantonese people like to put kelp or tangerine peel the most when eating mung bean paste, and my sister doesn't like the fishy smell of kelp, so she usually cooks tangerine peel mung bean paste at home. Tangerine peel is home-dried and sealed for a year before it can be eaten, and tangerine peel less than three years old is generally used to make sugar water.

Ingredients: 1 tangerine peel (1 with 3 petals), 300g mung beans, 150g of sugar (or arbitrary).

Operation-1, pour out the mung beans, pick out the sand or black rotten mung beans and throw them away, and rinse them like rice. Then take out the pot, put the mung beans in it, pour about 2500ml of water, cover and soak for 2 hours.

2. Soak the tangerine peel in warm water to soften, gently scrape the side of the original pulp with a knife, scrape off a layer of fruit sac, rinse the tangerine peel with water, and then shred it for later use (as long as the effect does not like to eat the peel, do not shred).

The scraped sac is actually the same as when we eat citrus, we have to remove the silk on the outside of the citrus flesh, and some of these silk are sticky to the skin. The orange peel is peeled out, and it is dried into tangerine peel with silk, so when cooking, these silks must also be removed, and the bitter taste of the tangerine peel will be absent after cooking.

3. After soaking mung beans, do not need to change the water, and boil directly on high heat. After the water boils, turn to medium heat and burn until the mung bean skin comes out. The peel can be fished out and thrown away according to personal preference, or it can be kept.

If you keep the skin, it will have a richer taste, but it is easy to stick to your teeth.

At this time, you should be careful that the blisters can easily spill out, so it is best to use a relatively high pot at first, or remove the lid from time to time to deflate.

4. Continue to boil the mung beans until cracked, then turn off the heat and let them simmer for an hour. If you have a cooking machine at home, take it out, and beat the stuffy mung beans five or six times, each time for about 5 seconds, because if you beat it for too long, it will become mushy and the taste will be much worse. If you don't have a cooking machine, you can cook it for a long time, and it will be easy to get out of the sand.

The bubbles on the beaten mung bean paste should be scooped up and thrown away, and the mung bean paste should be put back into the pot just now.

5. Turn on the fire again, this time you should stir while burning, and stir in one direction, otherwise it is easy to paste the bottom. After it starts to boil, put in the tangerine peel and sliced sugar (the flakes are easier to melt when cut in advance), continue to stir until the flakes are completely melted, then turn off the heat, and pick up the surrounding bubbles again and throw them away. Cover and let it simmer for another 30 minutes before it comes out!

Tablet sugar should not be put too early, because it will have a sour taste after boiling for a long time. To enhance the flavor, you can also add 1g of salt along with the sugar.

If you like to be cool, put the mung bean paste in the refrigerator for refrigeration, or make it directly into a popsicle, remember to cover or seal the plastic wrap, otherwise the mung bean paste will absorb the miscellaneous smell of the refrigerator, which will not be good. For those who are afraid of the cold, you can replace mung beans with red beans, and tangerine peel red bean paste is also very popular.

Making sugar water is very simple and easy, and you can make it according to your own taste, which is full of accomplishment.

Method: 1. Soak the mung beans for 12 hours.

2. Put water in a pot and bring to a boil.

3. Pour mung beans into the pot and simmer for 45 minutes, then turn off the heat.

4. Turn off the heat and pour rock sugar into the pot.

5. Stir well to serve, so that the mung bean syrup is ready.

Mung bean is the seed of the leguminous plant mung bean, also known as green adzuki bean (named because of its green color), bean, plant bean, etc., and has been cultivated in China for more than 2,000 years. It is native to India and Myanmar. Now it is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States, and China, Myanmar and other countries are the main exporters of mung beans.

The seeds and stems are widely consumed. The function of mung bean to clear heat is in the skin, and the function of detoxification is in the meat. Mung bean soup is a common summer drink in the family, which is appetizing and suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean flour skin, etc.

The active ingredient of mung bean has an anti-allergic effect and can assist allergic reactions such as urticaria. Mung bean has an inhibitory effect on staphylococcus. The protein and phospholipids contained in mung beans have the function of stimulating nerves and increasing appetite.

Mung bean is rich in trypsin inhibitors, which can protect the liver, reduce protein breakdown, reduce azotemia, and thus protect the kidneys.

How to make mung bean paste syrup? Let's find out.

1. Prepare ingredients such as mung beans, kelp, tangerine peel, and black sugar.

2. Soak the mung beans for 2 hours, soak the tangerine peel for 10 minutes, clean and soften the kelp.

3. After the fire boils, put the ingredients in order, mung beans, kelp, tangerine peel, etc.

4. After boiling on high heat for 5 10 minutes, turn to medium-low heat, boil for 45 minutes, and then add black sugar to taste.

Expansion: How to shell mung beans in mung bean paste syrup

Tools Ingredients: rolling pin, mung beans.

1. Pick the mung beans first and remove the spoiled and moth-eaten parts. Put the selected mung beans in a container with a lid and soak in plenty of boiling water for one hour.

2. Put the soaked mung beans into a fresh-keeping bag in batches, spread them flat on the table, and then use a rolling pin to roll them back and forth, put the mung beans in a basin of clear water, and wash away the separated mung bean skins with running water.

3. In addition, you can also soak the mung beans in clean water for 12 hours, at which time the mung bean skin will swell.

4. Gently rub the mung beans with both hands until the mung bean skin is separated from the mung bean. At this point, the mung bean skin will float.

5. Use a colander to remove the skin, and the remaining mung bean part can be used to make mung bean sugar water.

Can you drink mung bean soup when it turns red

Mung bean soup turns red, it can be drunk, because the reason why it turns red is not because the food has deteriorated, but it has oxidized in contact with the outside air, so it will not cause any harm to the body.

There are many reasons why mung bean soup turns red, in addition to the oxidation mentioned earlier, there are also the use of iron pots or the water is relatively hard, most of which are normal phenomena and do not need to be too worried.

Is there any effect on mung bean soup turning red

Mung bean soup is still effective when it turns red, but it will decrease accordingly.

Some of the nutrients in mung bean yard laughter have been oxidized, and their content will be significantly reduced, such as vitamins. Originally, drinking mung bean soup can be antioxidant, but after the loss of vitamins, the effect in this area is greatly reduced.

That's all for today's sharing, I hope it can help you.

The preparation of Guangdong mung bean syrup is as follows:

Ingredients: mung beans.

Excipients: tangerine peel, rock sugar.

1. First of all, we soak the mung beans in water for about five or six hours.

<>3. Next, we put the soaked mung beans into a casserole, add water and start boiling. When boiling mung beans, you need to remove the bubbles on them.

4. Boil the mung beans for about 30 minutes to bloom, and add a piece of tangerine peel, chopped kelp and an appropriate amount of rock sugar to the casserole.

5. Finally, cover the lid and continue to cook for about ten minutes, the mung bean kelp syrup is boiled, and you can let it cool a little before eating.

Precautions for making mung bean syrup

1. Mung bean purchase: choose fresh mung beans, the appearance is dry and the color is bright green, and there is no moth-eaten and mildew.

2. Soaking mung beans: After washing the mung beans, soak them in water for at least 2 hours, the longer the soaking time, the softer the taste of the mung beans.

3. Boiled mung beans: Put the soaked mung beans into the pot, add an appropriate amount of water, boil over high heat, turn to low heat and slowly cook until the mung beans are ripe, during which you need to stir constantly to avoid mung beans sticking to the pot.

4. The choice of sugar: the sweetness of mung bean syrup can be added to the appropriate amount of white sugar, rock sugar or brown sugar according to personal taste, but the amount of sugar should not be too much, too much sugar will not only affect the taste, but also cause adverse effects on health.

5. Addition of ingredients: An appropriate amount of longan, red dates, peanuts and other accessories can be added according to personal taste to increase the taste and nutritional value of mung bean syrup.

The method of Guangdong authentic mung bean syrup is as follows:Tools Ingredients: 200 grams of mung beans, 60 grams of rock sugar, ceramic bowl, colander, 1 slice of ginger, pressure cooker.

1. Pour the mung beans into a ceramic bowl and clean them.

2. Clean the dried mung beans, remove them from the leaky basket, and drain the water.

3. Close the mung beans and ginger, put them in the pressure cooker, and then pour in an appropriate amount of water.

4. Close the lid, select "beans" for 25 minutes, and it will be kept warm automatically after cooking.

5. After the pressure cooker is exhausted, open the lid, add rock sugar and stir, close the lid, wait for the rock sugar to dissolve, and let it stand for about ten minutes before eating.

The preparation of mung bean syrup is as follows:Tools Ingredients: mung beans, lilies, bread buckets, ACA bread makers, rock sugar.

1. Wash the mung beans and soak the rock for a night.

2. The lily petals bubble open.

3. Put the soaked mung beans in the bread bucket.

4. Add boiling water and boil to save time.

5. Put the bread bucket back into the ACA bread machine and start the claypot rice mode.

6. Boil mung beans until the beans are blooming, like glutinous boil for a long time, add soaked lilies and rock sugar.

7. Done. <>