How to make mung bean sour jujube, how to make mung beans delicious??? Home cooked practice! Please

Mung bean sour jujube stuffing: 200 grams of mung beans, 50 grams of sour jujube kernels, and 4 sections of lotus root (about 500 grams). Soak mung beans and sour jujube kernels in water for half an hour, clean them and set aside.

After cutting off one end of the lotus root, and putting the mung bean and sour jujube kernels into the lotus root hole, after it is full, the lotus root at the cut end can be covered in the same place, fixed with a bamboo stick, and then put it into a large pot and boil it with cold water until the lotus root is ripe. It can be used to nourish the liver and calm the nerves, clear the gallbladder and clear the veins, clear heat and detoxify.

I don't know how to do this.

Chilled mung bean sago soup, put the sago in while the water is boiling, then turn off the heat and simmer for 30 minutes until it is transparent, then take the cold water and rinse it next to it for later use. Mung beans and cold water boil together, the water boils for about a minute to turn off the fire, the mung beans are suffocated, about forty minutes, it will bloom, and then put sugar in ** heating, I personally think that brown sugar is more delicious, white sugar is OK, the sugar melts and turns off the heat and adds the boiled sago, it's good, cold and hot are actually delicious.

The best drink in summer is iced mung bean soup!

Quench your thirst and cool off!

Cook mung bean soup, ice is delicious, add some sugar, put it in the quick-freezing room, eat popsicles every day, and feel good peptides.

In general, you can also cook porridge with some red beans. mLotus seed. etc. Cook

You can also make cakes, but that's complicated

Wash the lotus root, cut one end slightly, stuff the mung bean into the hole of the lotus root, put sugar on one side, and decide how much sugar to put according to personal preference, until the hole is filled, and then cover the cut end as a lid, seal it with a toothpick, and steam it through water. That's what my family does, I don't know if it's the kind of practice you want...

The situation you mentioned is that mung beans are mixed with edible gum. Buy mung beans yourself, grind them into mung bean flour and use them!

Hong'an mung bean balls were created in the late Qing Dynasty, the balls are fragrant, brownish-red, about the size of wild eggs. When Mrs. Dong He Lianzhi returned to Hong'an for inspection, she tasted it by name.

Preparation method: two catties of mung beans, eight catties of rice beans (that is, two: eight), mix and soak in clean water for about a day, wash and remove debris, then scoop up the beans, add an appropriate amount of water to grind into a pulp, pick up the ball with a spoon, put it into the hot oil pan one by one, and fry it until golden brown.

Meatballs are often used as compound dishes, but they can also be eaten alone, such as adding some spices, they taste delicious and delicious, loose and sweet.

Mung bean noodle meatball soup.

Popular flavor snacks, with mung bean noodles, soybean teeth, green onions, shredded white radish, etc., add alkali and become, squeeze walnut balls and fry them, cook meatballs while boiling the pot and sell them, with coriander, balsamic vinegar, chili oil to eat, soak in Wowotou is the most flavorful, which is quite attractive to "old Kaifeng".

When making, sieve out the mud and sand debris in the beans and grind them, fill the grinding holes when grinding, make them slightly broken, and then put them in a container and soak them in water. The soaking time varies according to the season: 1 day and night in winter and half a day in summer.

Remove the bean skin when decanting. Soak the rice in water until it is powdered and pressed by hand without hard core, and then decant the water for later use. Wash and chop the green leafy vegetables, mix well with the soaked bean paste and rice, then add an appropriate amount of water to grind into a pulp, and then add starch to the ground pulp and mix thoroughly.

Firewood is the best, when the frying pan is hot, brush the pot with vegetable oil mixed with water, then scoop a spoonful of mung soybean milk, spread it in the iron pot, wait for the mung bean dough to mature, turn it over and bake it for a while, take it out, put it on the basket, overlap it one by one, and then cut it into uniform noodles. When eating, put the ingredients in a bowl first, then put the cut mung bean noodles into a colander, blanch them in boiling water for a few seconds, remove them and put them in a bowl to eat.

Mung bean noodles are soft and tough, tender and green in color, with the fragrance of beans and vegetable juice, rich in nutrition, good quality and low price.

Cook the soup first, and then put the sour dates in it.