How to make a classic mung bean casserole? How to boil mung bean paste

Mung bean casserole is not only a delicate delicacy, but also a good partner that can clear the fire and cool down. Before boiling the classic mung bean casserole, be sure to remember to pre-treat the mung beans. Generally, mung beans are soaked in water overnight, and in this process, the mung beans can absorb water and turn from a shriveled bean into a raw material for cooking.

After soaking the mung beans, you can start cooking. The key to this cooking process is to use a casserole with low heat, mix the soaked mung beans with cooled white boiling, and simmer for more than two hours on low heat, you can smell the aroma of mung beans in the whole air. If you don't have time, you can use a pressure cooker to make it, but the taste will be worse.

After the mung beans have been stewed, we can add the seasoning we want to eat. I love sweetness, so my family will put rock sugar in it, rock sugar because the stew will be very clear color, not too sweet, after boiling for half an hour, you can eat, you can also cool and then put in the refrigerator for a few hours, very delicious.

The classic mung bean casserole is actually very simple, we only need to pay attention to the fact that when adding mung beans, do not add water first, but add water after all the ingredients are placed, so that you know how much water you should add to the right one.

Because the main ingredient of mung bean casserole is water in addition to mung beans, the proportion of water is very large, and the amount of water added will directly affect the taste of mung bean casserole.

First of all, this depends on the individual, if you prefer to drink thin, then you can add more water, the amount of water can be less than the two fingers of mung beans, if you don't like to drink more thin and like to drink thick, then you can only add one finger and a half length of water, where the "finger" refers to the thumb.

In the summer, it is really a special happiness to be able to drink a bowl of cold mung bean casserole, and we can also add our favorite red dates and lilies to it when making mung bean casserole.

In this way, the casserole will have a richer taste and more nutritious.

This food is actually very simple, and want to eat something delicious, people know that eating more mung beans is also good for our body, that is, we need to be patient, I know the practice to share with you.

First of all, let's talk about the things that need to be prepared, of course, mung beans are definitely available, and then there is rock sugar and rice, if you want to eat a little glutinous, you can put some glutinous rice, and then what we need is water and a casserole.

Let's talk about the method, wash the mung beans and rice and don't use it, and then put water and rock sugar in the casserole, what amount depends on your taste, and then put in the washed mung beans and rice, mung beans are not very cooked, you can put them in for a while and then put the rice, or when you do it, soak the mung beans for a few hours in advance, so that you can put them in together, and then turn on the high heat, turn the water to low heat, pay attention to the mung beans do not fall off the skin, affect the taste, and there is the need to stir constantly, otherwise it is easy to paste the pot. Wait for it to thicken.

Isn't it so simple, remember to don't burn the greedy comrades, the casserole has a better heat preservation effect, so it's a good thing to put it for a while before eating.

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, control the dry water 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.

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 them, 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 out and cook again, the mung beans will be crispy quickly.

Mung bean soup has two effects: 1 Relieves the heat and is suitable for drinking in summer The ratio can be put a small amount of mung beans and more water, because it is used to relieve the heat, and it does not need too many mung beans

2. Detoxification Don't put more water, the ratio of mung beans and water is 1:3, boil the mung beans directly, add rock sugar to eat, drink soup, in order to have the effect of detoxification

Method 1. Ingredients: 200 grams of mung beans, appropriate amount of purified water.

1. Rinse the mung beans with water, add an appropriate amount of water and soak for 1 2 hours, soak for a period of time, and save time when cooking. Add purified water to a pot and bring to a boil over high heat. The volume ratio of purified water to mung beans is 10:1.

2. Put the soaked mung beans in, boiling water to boil mung beans can save cooking time, the whole cooking process should be boiled, and the mung beans can be boiled faster. Bring to a boil over high heat, change to low heat and cook slowly until the bean skin floats up.

3. Use a colander to remove the bean skin, so that the taste of the fine sand of the mung bean paste will not be affected. After scooping the bean skin, use a spoon to keep pressing the remaining mung beans to make them puree. Do not add water during the stirring process, otherwise the boiled mung bean paste will separate from the water and sand.

4. Mung beans slowly turn into fine rustling mung bean paste. Serve hot in a cup or chill in the refrigerator. If you like sweetness, you can add some rock sugar or white sugar while it is hot.

Method two. Ingredients: 200 grams of mung beans, 80 grams of rock sugar, appropriate amount of roses, about 20 lotus seeds.

1. Soak the mung beans in water in advance and wash the lotus seeds.

2. Put the mung beans into the rice cooker, pour in an appropriate amount of water, and transfer to the porridge cooking link.

3. When the time is up, open the lid of the pot, scoop out the flowering mung beans and put them into the strainer, and filter out the sand.

4. At the same time, you can put the lotus seeds and roses into the pressure cooker, pour 500ml of water and transfer them to the rice link.

Ingredients: 100g mung beans Auxiliary ingredients: appropriate amount of rock sugar, appropriate amount of boiled water.

Step 1: Boil the mung beans in water for about 5 minutes until soft.

Step 2: Serve the boiled mung beans.

Step 3: Put an appropriate amount of water in the soymilk maker and pour the boiled mung beans into it together.

Step 4: Connect the soymilk maker to the power supply, press the mung bean paste button, and press the start button.

Step 5: Put rock sugar in the cold cup, pour the boiled mung bean paste into the cold cup and let it cool before serving.

Step 6: Finished product.

1. Rinse the mung beans with water, add an appropriate amount of rotten water and soak for 1 2 hours, soak for a period of time, you can save time when cooking, add pure water to the pot, and boil over high heat. The volume ratio of purified water to mung beans is 10:1.

2. Put the soaked mung beans in, boil the mung beans in boiling water to save the time of cooking, the whole cooking process should be boiled in the pot, the mung beans should be boiled in the pot faster, boiled over high heat, changed to low heat and slowly boiled until the bean skin floated up.

3. Use a colander to take out the bean skin, take out the bean skin so that it will not affect the taste of the fine sand of the mung bean paste, after scooping out the bean skin, use the spoon to keep pressing the remaining mung beans to make it puree, do not add water during the stirring process, otherwise the boiled mung bean paste will be separated from the water and sand.

4. The mung bean paste that slowly turns into a fine rustle can be shipped to rot, and it can be drunk hot in a cup, or it can be chilled in the refrigerator before drinking.

Today, I will teach you a quick way to boil mung bean paste, which can be learned in two minutes, cool without additives, ice and fire.

Mung bean paste] 1Prepare 500 grams of mung beans, pour in an appropriate amount of water, add 3 grams of alkaline noodles and stir evenly to soak for three or four hours.

2.Pour the soaked mung beans into the pressure cooker, turn to low heat and press for 15 minutes after heating until steam, and boil the water dry.

3.After 15 minutes, take out the cooked mung beans, add 20 grams of rock sugar while it is hot and stir well. Then add an appropriate amount of cold boiled water or mineral water, and the amount of water should not exceed the mung bean.

4.Then pour the mung beans into the beater, and crush the mung beans and rock sugar thoroughly.

5.Until it is made into a delicate, particle-free mung bean paste, we pour it into a bowl, and put a few wolfberries to garnish, then cover it with plastic wrap, put it in the refrigerator and chill it for half an hour, and a bowl of cool mung bean paste is ready.

There is something to say: 1When soaking mung beans, it is easier to cook alkaline noodles, but some people will produce dampness and heat when they eat things with alkali, or they can cook for half an hour without alkaline noodles.

2.Mung beans are cool, although mung bean paste can cool off, but people with weak constitution should not eat it frequently.

Ingredients: 200 grams of mung beans, 30 grams of lily, 30 grams of lotus seeds, appropriate amount of sugar, appropriate amount of water.

1. Weigh out the three ingredients with a kitchen scale and clean them in the discharge rice cooker.

2. Add an appropriate amount of water.

3. Select the porridge cooking program, make an appointment for 4 hours and cook for 3 hours, the reservation function is equivalent to soaking beans, and the mung bean soup cooked in the rice cooker is far from reaching the level of sand, and after cooking, pour it into the casserole from the rice cooker and cook it over an open flame.

4. Cook on medium heat for about 12 minutes, pay attention to the observation that it is too thick, you can add an appropriate amount of boiling water, and stir it often with a spoon when cooking to avoid sticking to the bottom. After cooking, add an appropriate amount of sugar, or white sugar and rock sugar.

Ingredients: 750g of peeled mung beans Accessories: 500g of sugar, 150g of vegetable oil Steps: 1Wash the mung beans.

2.Add plenty of water.

3.Let it boil in an electric pressure cooker.

4.Boiled mung beans are pureed with a handheld blender.

5.Pour into a nonstick skillet.

6.Add sugar and oil.

7.Stir-fry constantly.

8.Stir-fry until the water is dry, and the process takes about 45 minutes to 1 hour.

If you want to make mung bean paste, choose a little soft and glutinous mung bean, wash and soak well. Then put it in a pressure cooker and press it until it is completely rotten (do not put sugar, etc., it can peel off (please be sure to pay attention to safety, and choose the air outlet with a mesh cover to avoid mung bean skin blocking the valve port and causing accidents.) Once the mung beans are cooked, they are cooled, and then the most critical step is this

Find a piece of clean gauze to line on the basin, and then pour the boiled mung bean soup on the gauze, so that the mung beans are left on the gauze, then wrap the gauze and squeeze it by hand, then open the gauze and use the mung bean soup just now to filter the bean dregs, which can be repeated several times. In this way, you can see that the gauze is full of bean skin, and this is very pure mung bean paste in the pot. This is to put sugar, wolfberry, lily, etc., heat it and drink it, or it can be frozen into ice cream.

In addition, the bean skin in the gauze should not be wasted, and it can be used to fasten the bean skin cake, which is still very delicious. The practice of red bean paste is the same, when I celebrate the New Year in my hometown, I will make a little less to wrap rice balls, and the taste is much better than that of buying, hehe. Don't be afraid of trouble, you might as well give it a try, the deliciousness is in front of your eyes.

Ingredients: mung beans.

Appropriate amount of excipients, appropriate amount of sugar.

Appropriate amount of oil and water.

Step 1Soak the mung beans first, soak them overnight, and put them in the refrigerator in summer!

2.When you get up in the morning, put the mung beans in the pressure cooker and stew for 15 minutes, and the water deserts over the mung beans a little bit, to make sure that the mung beans are cooked just right, and you must not be doha, otherwise you will be very tired from frying!

3.If there is too much water, add less when putting it in the food processor, it is best to just add mung beans with water, don't see water like this, it is equivalent to a wet mung bean!

4.Put it in the pressure cooker, add the sugar, and see the personal taste! Stir-fry until the bottom feels a little sticky, add a small amount of oil, and repeat a few times until the filling is dry enough!

Control the heat, the time is about 10 minutes or so, you had better wait until it is cooked and then add sugar, it will be delicious, the friends above said that adding ingot powder will be more delicious, in fact, it is not so, mung beans are originally pasted with ingot powder will be very mushy, and there is something in the ingot powder that will be combined with mung beans will cause a nutrient loss in mung beans, so don't add ingot powder, just use the method I said earlier to do it, it will make the most delicious mung bean soup.

Summary. Hello, dear users. Wash the mung beans, put them in a large bowl, add water to soak them overnight or longer, rub them by hand to peel them, and then wash them with water, the mung bean skin will float on top of the mung beans, and slowly pour out the water to remove the mung bean skin.

Hello, dear users. Wash the mung beans, put them in a large bowl, add water to soak them overnight or longer, rub them by hand to peel them, and then wash them with water, the mung bean skin will float on top of the mung beans, and slowly pour out the water to remove the mung bean skin.

Repeat many times. In the end, the ratio of mung beans with skin to mung beans with skin peeled is about 1:4 (the astringency of mung beans will be reduced after peeling.) Personally, I'm not used to the taste of the bean clan's rotten seeds, so most of them are peeled and some skinned ones are retained to increase the flavor.

Okay, it's thinner.

Pour it into a non-stick pan, add butter (no need to soften it in advance), milk powder, sugar years, turn on low heat and stir-fry the orange liquid slowly, do not stop, avoid sticking to the pan. During this process, the arm will be very sore, so it should be exercised.

After about 40 minutes of stir-frying, you will see that the bean paste gradually becomes a simple hood type, but it is very sticky, continue to stir-fry, it will feel more difficult than before, but you can't stop, otherwise it will be easy to paste the reed.

After about 15 minutes of frying, the bean paste is basically non-stick, and the feeling under your hand is like pressing a softer dough.

At this time, it can be taken out of the pot, and after being put in the bowl, it should be tightly covered with plastic wrap against the surface of the bean paste to avoid dry skin. In this way, you can eat the calendar directly in the hall, and you can also make other dim sum liquid Gao Yin. Taste a mouthful of sweetness, delicate and dense, and feel that the hard work just now is worth it.