Can you still cook porridge after mung beans sprout? As the title suggests, thank you

Of course. Who would dare to eat mung bean sprouts?

The mung beans sprouted and could not be boiled in mung bean soup.

Sprouted mung beans will not have any effect, as long as there is no mold, they can be eaten, and they also have nutritional value. But if you want to cook soup, don't use it. Because the starch in mung beans has been transformed, the mung bean soup may not taste good, and it will not have the effect of mung bean soup.

Mung bean contains 22%-26% of the protein, is twice that of wheat flour, twice that of millet, three times of cornmeal, twice that of rice, and the content of 8 kinds of amino acids necessary for the human body in mung bean protein is 2-5 times that of cereals, which is rich in complete protein of amino acids, tryptophan, lysine, leucine, threonine. Therefore, mung beans, rice, and millet can be eaten together to complement amino acids.

Precautions for boiling mung bean soup

1. Before boiling mung bean soup, you need to wash the mung beans, and then soak them in water for about three to four hours, so that the boiled mung beans are softer and glutinous, and the boiled mung bean soup is richer.

2. Do not use an iron pot when cooking mung bean soup. Because the flavonoids contained in the mung bean skin react with the metal ions in the iron pot, the two may form a darker complex after the action, resulting in a chemical reaction.

3. It is necessary to pay attention to the appropriate addition of a little honey when cooking mung bean soup according to personal taste. Not only has the taste of mung bean soup been improved, but it has become more refreshing and sweet.

The above content refers to Encyclopedia - Mung Bean Soup.

*Yes**, you can continue to cook mung bean soup after the mung beans sprout. When the water in the mung bean is reduced, the minerals and vitamins will be concentrated in the sprouted part, so the sprouted mung bean is rich in vitamins and minerals.

The production steps include:

1.Prepare the ingredients: 200 grams of mung beans and 50 grams of rock sugar are required. If rock sugar is not available, you can use white sugar or honey instead.

2.Wash and soak the mung beans for half a day.

3.Remove the bad beans, put the mung beans and rock sugar in a pressure cooker, and add an appropriate amount of water.

4.Put the pressure cooker on the lid and turn the pressure cooker button to power on for 10 minutes.

5.When the power is over, open the lid after decompression, and it is ready to eat.

6.If you want to make the mung bean soup cooler, you can put it in the refrigerator in the summer.

In short, mung bean soup can still be cooked after sprouting, as long as the sprouts that grow are no more than three centimeters. Such mung beans are rich in vitamins and minerals, and the process of making them is simple, just put the ingredients in a pressure cooker and cook them.

1. Mung bean sprouts can not be used to make porridge, although mung bean sprouts can be eaten in cracks, and they also have certain benefits to the body, but mung beans sprout, their nutritional composition and medical value will change. Mung beans sprout because there is no reasonable storage after soaking, we can put it in the refrigerator to freeze it, which is easier to cook and rot.

2. Mung beans can be eaten after sprouting, although there is no harm to our body, but its sales disturb nutrients and medical value have changed. We generally cook mung bean soup or mung bean porridge in summer, because mung beans have the effect of clearing heat and relieving heat, and mung bean sprouts mainly have the effect of sobering up and detoxifying the body.

3. After soaking, the mung beans should pay attention to the water treatment and then preservation, we can put it in the same place to air dry first, and then seal it with a fresh-keeping bag, can not contact the air, put it in the refrigerator for cryopreservation, and the frozen mung beans are also easier to cook when cooking.

1. Mung bean sprouting is generally due to improper preservation.

Mung beans are prone to germination after soaking in water, so mung beans must be sealed and dried when preserving.

2. After the mung beans sprout, they can still cook porridge.

It's just that the taste and nutritional value may be reduced. In addition, it is also necessary to judge whether the mung beans that have been sprouted have deteriorated, if the mung beans have not deteriorated, they can still cook porridge, but do not use the water that has sprouts to cook porridge, replace it with new water to cook; If the mung beans are no longer fresh, it is still not recommended to use them for porridge.

3. Put the mung beans into a cloth bag, tie the mouth tightly, and hang them in a dry and ventilated place, which is not easy to grow insects when exposed to the sun frequently.

Put the newly bought mung beans in two catties in plastic bags, cut the chili peppers and put them in the same bag, and then seal the plastic bags and put them in a dry and ventilated place. This method can play the role of moisture, mildew and insect prevention, and can keep mung beans for 1 year.

Put the mung beans into the box, flush them into boiling water and blanch them, pay attention to stirring evenly, the eggs can be killed within half a minute, dry them after taking them out, put them in a container, and cover them tightly with a lid; Blanched mung beans do not affect consumption and do not affect germination.

Mung beans sprouted can also be eaten normally; Mung beans, peanuts and other germ plants, their germination is not only non-toxic, but also extremely nutritious. In some places, mung beans are even soaked in warm water, and porridge is cooked with freshly sprouted mung beans.

Mung beans themselves do not contain vitamins, but sprouted mung beans are rich in vitamins. And the internal structure of mung beans is reorganized after germination, and the nutrients contained in the reconstituted mung beans are more in line with the needs of the human body.

Mung beans sprout, can not imitate the spring to boil in mung bean soup.

Sprouted mung beans will not have any effect. As long as it is not moldy, it can be eaten, and it is also nutritious. But when boiling soup, don't use it. Because the starch in mung beans has been transformed, the cooked mung bean soup may not taste good, and it will not have the effect of cooking mung bean soup.

The protein content in mung beans is 22%-26%, which is 2-3 times that of wheat flour, 2-7 times that of millet, 3 times that of corn flour, and 3-2 times that of Dada rice. In mung bean protein, the content of eight essential amino acids is 2-5 times that of cereals, and it is rich in amino acids, tryptophan, lysine, leucine, and threonine. So mung beans and rice and millet are eaten together, and amino acids can complement each other.

Precautions for cooking mung bean soup.

1.Wash the mung beans before boiling the mung bean soup, and then soak them in water for about three to four hours, so that the boiled mung beans are softer and glutinous after soaking, and the cooked mung bean soup is richer.

2.Do not use an iron pot to cook mung bean soup. Because the flavonoids contained in mung bean skin and the metal ions in the iron pot will react, it may form darker compounds, resulting in a chemical reaction.

3.It should be noted that when cooking mung bean soup, a little honey can be added appropriately according to personal taste. Not only does it improve the taste of mung bean soup, but it also becomes more refreshing and sweet.

When the mung beans sprout, you can cook mung bean porridge.

If the mung bean sprouts, but it does not appear to deteriorate such as discoloration, flavor, or mold, it can usually be used to make porridge. It should be noted that mung bean germination is carried out in a warm and humid environment, and this is also an excellent condition for the growth of various bacteria.

When cooking mung bean porridge, put the washed mung beans into a stainless steel pot or ceramic pot, add an appropriate amount of water, the ratio of mung beans to water is 1:10, and cook over high heat for more than 40 minutes. When choosing a container for cooking porridge, it is best not to choose an iron pot, which is prone to oxidation.

In addition, to prevent the process of oxidation of polyphenols, a few drops of white vinegar or a few drops of lemon juice can be added.

How to buy mung beans

When buying mung beans, we should choose mung beans with larger particles; The shape of the mung bean is oval and not particularly round; The color of mung beans is bean green, and the color is uniform without color difference. High-quality mung beans are full of pressure, and you will obviously feel its weight when you grab a handful of mung beans in your hand, while aged mung beans will be lighter.

Mung beans are very susceptible to insect bites during storage, so when selecting mung beans, we should pay attention to observe whether there are traces of insect bites on the surface of mung beans, and if there is, it is not recommended to buy. It is also necessary to observe whether there is germination, because mung beans will germinate at the right temperature and humidity, so when purchasing mung beans, we should pay attention to observe whether there are cracks in the skin of the mung beans and whether there is germination.

The above content reference: People's Daily Online-Not only did these foods sprout in China"Poison"And the nutritional value is even higher.