A simple recipe for mung bean soup and red bean soup

Mung bean soup is the best place to drink in summer.

Ingredients: a large bowl of mung beans, an appropriate amount of rock sugar.

Method: Step 1: Buy the mung beans back, pick them a little, and pick out the bad ones. Then soak in cool water for half an hour, then wash off.

Step 2: Pour cold water into the pot, pour in mung beans, the amount of boiling water is better than 2,3 cm of mung beans, switch to medium heat after boiling, when the water is about to boil, you will find that the soup at the bottom of the pot is very dark, then rinse twice with cold water.

Step 3: In order to have enough for a few people, I changed the pot to cook the mung bean soup. Add a lot of boiling water, cover the pot, continue to boil, you will see a lot of mung bean skin will float on the side of the pot, if you like to eat mung bean skin, you can not take it out, I am here to fish out, personal advice or fish out is more refreshing.

Step 4: Add rock sugar, cover the pot, bring to a boil over high heat, continue to cook over medium heat for 20 minutes, the mung beans are crispy, the soup is green, if you like to dry, cook for a longer time!

Step 5: Drink it in the refrigerator or when it's not hot, and it feels very good. Mung beans have the effect of relieving dampness and heat, and if you are not too troublesome in summer, you can cook more at home to drink.

You can cook it in a rice cooker, or you can use sugar.

Longan jujube and red bean soup.

Ingredients: 30 grams of dried longan, 50 grams of jujubes, 150 grams of red beans, 1500 grams of water.

Method: 1. Wash the red beans with water and soak them for 2 hours for later use;

2. Remove the longan and keep the meat for later use;

3. Soak red beans, jujubes, and water, and bring to a boil;

4. Add longan;

5. After boiling again, turn to a simmer and simmer for 60 minutes.

When the soup is a little cold, you can add half a spoonful of honey to drink it together, and the taste will be sweeter.

Red bean soup is suitable for both cold and hot food, and it is a simple health soup suitable for men, women and children! Material.

1 cup baby red beans.

5 1 2 cups of water (or increase or decrease according to preference).

Rock sugar to taste. How to rinse the soaked beans with water, pick out the bad beans, add water to cover the red beans with 2 inches, soak for 8 to 12 hours, and then filter out the water from the soaked beans. Put the soaked red beans into a pot and add water to boil until boiling, remove the white foam on the surface, then turn to low heat and cover and cook until the red beans are cooked soft, and then add rock sugar to taste when the red beans reach the ideal ripe softness.

Note 1: The ease of boiling each type of red bean varies, so in addition to cooking on the stove, you can also cook the red beans in a stewing pot or slow cooker.

Note 2: When cooking, please leave a slit to allow the steam to come out to prevent the red bean soup from spilling out of the pot.

Note 3: Red beans should best go through the process of soaking in water, but if you forget to soak red beans in advance, there is a way to save time, is to add 1 cup of beans to 4 times the water, boil until boiling, then turn to medium-low heat and continue to cook for 10 minutes, turn off the heat and cover and let stand for more than 1 hour, then filter out the water for soaking the beans, and replace it with water to cook into red bean soup.

Note 4: Red bean soup can be boiled until it is soft before adding rock sugar. It can be served with small rice balls.

Pumpkin and mung bean soup.

Material. Ingredients: one pound of old pumpkin, two taels of mung beans, seasoning: salt, a little sugar.

Method. 1. Wash the mung beans; Peel and wash the pumpkin and cut it into pieces about two centimeters square.

2. Add about one and a half pounds of water to the pot, wash the mung beans twice and put them in a pot of cold water, boil over high heat and then cook over low heat for about 20 minutes.

3. When the mung bean skin is just cracked, add the pumpkin pieces, bring to a boil over high heat, and then change to medium heat and cook until soft and ripe.

4. At this time, you can put a little sugar or salt (put sugar or salt according to your preference).

5. Stir well and put it in a soup bowl before serving.

Date and red bean soup.

Material. Three handfuls of red beans, three or five dates, and a little condensed milk.

Method. 1. Set aside red beans.

2. Rinse with water.

3. Put it in a pot.

4. Put in an appropriate amount of water and boil for three hours, I used the energy-saving button.

Tip: After cooking for three hours, the house becomes fragrant.

Actually, I cook this to consume the condensed milk at home, and putting a little condensed milk will make this soup very tasty, very delicious.

Of course, you'd better use small red dates, which are more nutritious, and I use more dates at home.

In addition, when washing this red bean, if there are some small beans floating on it, it is not good, it is better to pick them up.

Preparation of red bean soup.

Prepare a small handful of red beans, an appropriate amount of white sugar or rock sugar, and brown sugar can also be used if you want to replenish blood.

Take a small pot, pour in red beans, add enough water, turn to medium-low heat and cook for about 20-30 minutes after boiling over high heat. At this time, the red beans did not come out of the sand, and we drank a refreshing red bean soup. The leftover red beans can be cooked in rice, porridge or soy milk, and will not be wasted.

If you search the Internet, there will be a lot of practices.

The preparation of mung bean soup is as follows:Ingredients: 100 grams of mung beans, 800 grams of water, 70 grams of rock sugar.

1. Soak the mung beans: Wash the prepared mung beans repeatedly and soak them in water for 1 hour. This is shown in the figure below.

2. Add rock sugar and soak it, add enough water to the pot and put in rock sugar. This is shown in the figure below.

3. Repeatedly simmer over high heat, cover and bring to a boil, then turn off the heat, simmer for 20 minutes, light the fire again and boil, turn off the heat and simmer for another 20 minutes. Simmer 2-3 times until the mung beans are fully bloomed. This is shown in the figure below.

<>4. After cooling, eat the cooked mung bean soup in a bowl, and put it in the refrigerator after natural cooling, and you can take it at any time. This is shown in the figure below.

Hello, dear, mung bean soup steps: Step 1: Wash the mung beans, put them in a pot, add cold water, cover the lid, and bring to a boil over high heat.

In this way, two handfuls of beans are about 60 grams. Wash the beans and boil the beans with purified water, see step 2 for the reason. Step 2:

There are no precautions for cooking mung bean soup, but you are a little particular about using water: it is best to use pure water to cook mung bean soup, or you can use filtered water (the kind of filtration machine in the noisy area of the small disturbance cave), I use a filter pot to filter the water. The reason is that the water quality varies from place to place, and the tap water quality here is hard, and if it is used directly to cook mung bean soup, it will appear red, although it does not hinder eating, but it is not good-looking.

Step 3: After boiling, turn to low heat, 15 20 minutes or so, the beans will be boiled and peeled, if you like to drink sweet, you can add rock sugar and cook until melted. It is said that mung beans are boiled for 8 to 10 minutes and have the best effect when they are drunk to relieve heat.

But at this time, the beans were not completely boiled and served rotten, so they could only drink soup.

Wash the mung beans and put in an appropriate amount of water. I usually put a pot and drink soup as the main thing. Cool a pot under water, bring to a boil and turn off the heat.

You can make the first round of clear soup. It is said that the effect is different from that of the thick soup in the back, one clears away heat and the other relieves heat. I usually take out a portion of it, and cook the rest of the bushes.

The rest of the soup is turned off the heat and simmered for about 20 minutes, then boiled again, turned off the heat, and generally simmered 2-3 times before flowering. I simmered this for 50 minutes, and it bloomed directly. At this time, the water also turns a thick color.

Bring to a boil again and turn off the heat. The mung beans have all bloomed, and the aroma wafts out, and it will be a mess after simmering for a while. Put rock sugar and a lot of mung bean paste.

When frozen, it's a mung bean sorbet from when I was a child. The mung bean soup also changed color. I mainly drink soup, so I add more water, and I can put less water if I eat beans.

Put more sugar in the bean paste and freeze it. Because the sweetness becomes lighter when it cools, it should be sweeter. Mung bean popsicles, childhood memories.

The endless mung bean soup is sweetened and milk is put into the wall breaker, and the fruit and vegetable juice function. A soy milk maker, juice function, or shake can also be used. In summer, you can add ice cubes, it is super delicious.