The correct way to cook mung bean soup in a rice cooker

How to cook simple mung bean soup in a rice cooker.

Method Step 1:

First of all, buy some high-quality mung beans, when choosing mung beans, you should see whether there are no impurities, insect eyes, and peculiar smells, if there are no these, it is a relatively high-quality mung bean;

Method Step 2:

After selecting the mung beans, pour the mung beans into the container, then pour in water to cover the mung beans, and soak for 20 minutes (in order to soak the mung beans softly, if you don't soak them in advance, the cooking time will be longer);

Method Step 3:

After soaking for 20 minutes, scoop up the mung beans and pour them into the container of the rice cooker, and then pour enough water into them. If you want the mung bean soup to be thicker, you can put less water; If you want to be thinner, just put more water;

Method Step 4:

Then cover the pot and cook for thirty minutes; I use a normal household rice cooker, and if I cook it in a pressure cooker, it will take about 20 minutes.

Method Step 5:

After 30 minutes, the mung beans are basically boiled, and the sugar can be put into the pot (the amount of white sugar is determined according to personal preference, you can put more if you like sweet, and you can put less if you don't like sweet);

Method Step 6:

After adding sugar, cover the pot and bring the mung bean soup to a boil again; Then cook a simple mung bean soup with a rice cooker and you're done (mung beans can't be eaten with dog meat and quince because the food is compatible).

Precautions. Mung beans should not be eaten with dog meat, as they are easy to swell the belly; Just like eating, eating a few water spinach can be relieved, but it is better to go to the hospital if it is serious;

Mung beans should not be eaten with quince, which is easy to have diarrhea and poisoning, and it will cause death if you eat more; As if eating, it is best to go to the hospital immediately;

Main ingredients: 1 cup of mung beans, 1 pot of boiling water, 94 grams of borneol sugar.

Detailed steps:

1. Weigh and prepare the ingredients in advance, measure 1 cup of dried mung bean products from the measuring cup that comes with the rice cooker, clean it with water, then cover it and put it in the refrigerator room to refrigerate and soak overnight, soak for about 8 hours.

2. Refrigerate the soaked mung beans and take them out, pour out the soaked water, change the water and wash it again, and then drain the water for later use; At this time, boil a pot of boiling water for later use.

3. Put the soaked and cleaned mung beans and borneol sugar into the inner bowl of the rice cooker in turn, and pour in the boiling water in front of it, and the water is about to the cooking water level "5". It doesn't matter if you can have a little more or less water, just put more if you like to drink water.

4. Cover the lid, connect the power supply, and select the soup cooking function; After the cooking process is completed, let the pot cool and you can eat it without burning it in your mouth, or you can eat it after it is chilled.

Tips: 1 cup of mung beans is about 150 grams. Soak the mung beans in advance, soak for more than 8 hours, and change the water to wash and cook after soaking.

Boiling mung bean soup or adding some white vinegar, or adding lemon juice to cook together, can reduce oxidation and discoloration, but mung bean soup will also change color after a long time, but it will not affect the taste. The amount of borneol sugar in the recipe is just right for our personal taste, and the amount of sugar can be adjusted according to personal taste.

Here's how to cook mung bean porridge in a rice cooker:

1. Take some mung beans and a little red beans.

2. Soak the mung beans and red beans in water for one night.

3. Then take some rice and pour the soaked mung beans and red beans into the rice cooker.

4. Clean the rice, mung beans and red beans and cook them in water.

5. When cooking, pay attention to the fact that the water will overflow after the inside of the rice cooker is boiled, so open the lid of the rice cooker and cook. After seeing the level come down, cover it again and cook it.

Tips for cooking mung bean porridge in a rice cooker:1. If you want the mung bean soup to be boiled and the color does not change color, you must cover the lid to cook it, and cover the lid to keep the color green and ensure the nutrition of the mung beans, killing two birds with one stone.

2. When boiling mung beans, be sure to fry them in advance, don't put them directly into the rice cooker to cook, fried mung beans will make it shorter in the process of cooking, and it will be easier to boil and bloom.

Preparation of boiling mung bean soup

Cook the mung bean soup. Ingredients: mung beans.

Here's how:

1. You need to soak the mung beans for a while before cooking.

2. Then put the container with the mung beans in the refrigerator to freeze.

3. After that, put an appropriate amount of water into the rice cooker and boil, and put the frozen mung beans into the boiling water pot, but be sure to clean them, so as to prevent the mung beans from turning red.

4. Melt the mung bean ice cubes with the fire, boil again, simmer for about 10-15 minutes, then turn off the heat and remove from the pot.

There are two main types of mung bean soup, green and red, generally only when mung bean soup is green, its heat clearing and detoxification effect is the best, but mung bean soup is more difficult to keep mung beans, the specific method is as follows:

1. Mung bean soup should be kept green, so remember to cover the pot when cooking, because mung bean skin contains a large number of phenolic substances, which are in too much contact with oxygen, and it is easy to oxidize and cause mung bean soup to change color.

2. Secondly, it is best to use pure water when boiling mung beans, because most of the water in life is alkaline, and it is easy to cause discoloration when cooking mung beans.

3. Finally, when boiling mung bean soup, mung beans can be soaked in advance, which can reduce the cooking time and reduce the oxidation of mung bean soup.

If you want a big pot of hot mung bean soup, a rice cooker is a good choice. So, how long does it take to cook mung bean soup in a rice cooker?

First of all, we need to clarify the practice and steps of mung bean soup. To put it simply, the preparation of mung bean soup requires two steps: soaking the beans and boiling the soup.

The specific time needs to be calculated according to the power of the Li Zhao rice cooker you are using, the number of mung beans, and the addition of other accessories.

Here are the specific steps and suggestions for making mung bean soup for reference:

1.Soak the beans (about 2 hours).

Wash the desired amount of mung beans and place them in a large bowl. Add enough water, the height of the water should be between 2-3 times the height of the mung bean. Note that mung beans will expand in size after soaking, so the height of Abbisko water should not be too high.

Putting in an appropriate amount of salt can play a certain role in sterilization and disinfection, and is conducive to the preservation of nutrients of mung beans. Soak the mung beans for 2 hours.

2.Cook the soup (about 3 hours).

While soaking the beans, you can prepare some ingredients, such as rock sugar, red dates, longan, lotus seeds, etc., and choose according to your personal taste. Next, add the mung beans that have been soaked for 2 hours to the rice cooker and add water, the height of the water should be slightly higher than the height of the mung beans, not too much. Add the prepared ingredients and add the appropriate amount of water, the height of the water should not exceed 2 3 of the rice cooker liner.

Then close the lid and press the cook button to let the rice cooker start working.

During the process of cooking the soup, it is best to check it from time to time and adjust the taste of the mung bean soup according to your personal taste needs. You can stir it gently, which will help the mung bean soup to have a creamier and creamier texture.

As for the length of time, it also depends on the power of the rice cooker you are using. In the case of a typical rice cooker, it takes about 3 hours to boil the whole pot of mung bean soup. Of course, if you are using a rice cooker with higher power and higher efficiency, it may only take about 2 hours to make a pot of fragrant mung bean soup.

In short, when making mung bean soup, sufficient soaking of beans and proper cooking time can ensure the taste and nutrition of mung bean soup. So, if you want a pot of sweet and creamy mung bean soup, you have to wait patiently for it to cook.

1. Boil the mung bean soup rice cooker for 15 minutes.

2. When cooking, pay attention to the fact that the water will overflow after the rice cooker liquid touches the inside and boils, and the lid of the rice cooker should be opened and cooked. After seeing the water come down, cover it and wait for 15 minutes before it is cooked.

3. The heat clearing power of mung beans is in the skin, so in order to clear heat, don't cook mung bean soup for too long. The mung bean soup boiled out in this way is green in color and relatively clear. There is no need to eat the beans together when you drink it, and you can achieve a very refreshing taste.

Mung bean soup is a relatively simple food, and the cooking time in the rice cooker can be judged based on the following factors:

1.The soaking time of the mung beans. Mung beans should be soaked in advance for a period of time, generally 4 to 6 hours, soaked until soft, and then cooked. If there is no soaking soft, boil and simmer for about 30 minutes.

2.The boiling time of mung bean soup. Put the soaked mung beans and an appropriate amount of water into the rice cooker, which is generally divided into two cooking methods: porridge or soup. After setting the rice cooker to cook porridge or soup, cook for about 20 to 30 minutes.

It should be noted that the model, capacity, and function of the rice cooker will all have an impact on the time it takes to cook mung bean soup, and the above times are for reference only. At the same time, when cooking mung bean soup, it is necessary to check the amount of soup and the water level frequently to prevent boiling dry and boiling overflow.

Generally, it takes about 20 minutes in boiling water, and if you soak it for two hours in advance, it will take 15 minutes. Method:1

Mung beans to taste. 2.Wash and soak in water for 2 hours to save some time when cooking.

3.Go home at night and brew mung beans. 4.

Wash well. 5.Add an appropriate amount of water to the mung beans (add the amount of water according to your preferences, add less if you like to eat beans, and add more bases if you like to drink soup).

6.Bring to a boil over high heat, then reduce the heat to low and continue to cook. 7.

Stir, don't let the bottom of the pot get wet, and continue to cook. It's already soft in about a minute, and it's ready to eat!

The time required for the rice cooker to cook mung bean soup is generally about 1 and a half hours, if the rice cooker has a heat preservation function, you can cook mung bean soup under this function, which is not easy to cook.

About fifteen minutes is fine, when cooking, pay attention to the inside of the rice cooker after boiling, the water will overflow, so open the lid of the rice cooker to cook. After seeing the water come down, cover it and wait for 15 minutes until the cherry blossoms are cooked.

About fifteen minutes.

Put the washed beans into the pot and press the cook button, almost the same as cooking rice.

The correct way to cook mung bean soup in a rice cooker is as follows:Ingredients and tools: 2 handfuls of mung beans, a little sago, an appropriate amount of rock sugar, an appropriate amount of milk, a rice cooker, a fresh-keeping bag, a refrigerator.

1. Prepare the required ingredients, clean the mung beans in advance, pick out the bad beans and miscellaneous beans, soak them for about half an hour to absorb the water, and then put them in a fresh-keeping bag and put them in the refrigerator to freeze and harden, so that the mung beans can be boiled out of the sand more easily.

2. To prepare to cook sago, first pour enough water into the rice cooker, boil it over high heat until it bubbles, and then pour in sago to avoid sago sticking to the bottom, and then continue to cook on high heat for 15 20 minutes, cook until there is only a little white core left, then turn off the heat and cover the pot, simmer for about 15 minutes, until the sago is completely transparent, take out the cool mu cherry blossom cover water, and soak it in Bingxun water for later use, so that its taste is more Q bomb.

3. Put the frozen mung beans into the rice cooker, also add enough water, and boil over high heat until the mung beans come out of the sand.

4. Finally, pour in rock sugar and cook until melted.

5. Pour the sago into the mung bean paste, pour in the appropriate amount of milk, and stir well.