How do you cook a good bowl of mung bean paste?

a) Soak mung beans.

This is the first trick to the good taste of mung bean paste, we need to wash all the prepared mung beans several times, and remember to pick out the bad mung beans among them to prevent affecting the taste. Soak the cleaned mung beans in cold water for at least two hours, and add about 5g of baking soda to the mung beans before they are ready to take them out, stir well and soak them for 15 minutes. The purpose of this is to make the mung beans sand better, and after cooking, they will not be layered, and the taste will become more delicate.

b) Boil mung beans.

This is the second trick of mung bean paste to taste, after soaking the mung bean mixed with soda powder, you can start boiling water, the amount of water is generally about 8 times that of mung beans, and the water is boiled directly. You can hold the mung beans into the boiling water, and then continue to boil over high heat, in the process of cooking, in order to separate the mung bean skin and meat, we must know how to use a spoon to stir the mung beans constantly, and then see the mung bean skin float out, then use a colander to remove it.

3) Drain the water over low heat.

After boiling the mung beans on high heat for 15 minutes, we can change the heat to low heat, at this time the mung beans in the pot have become very thick, and most of the mung bean skin has been removed. However, in order to make it taste better, it needs to continue to simmer slowly over low heat. And in the process, don't forget to stir, and wait until the mung bean paste is boiled into a paste, then you can put it out to cool and add sugar, and then put it in the refrigerator to refrigerate.

Well, the above is the authentic method of delicious mung bean paste, do it according to this method, ensure that the mung bean paste you make has a thick and super delicious taste, and a bowl in summer to ensure that the heat is completely gone.

Preparation of mung bean paste.

1。Wash the mung beans, add water and 2 grams of baking soda and soak for about 6 hours

2。Pour out the soda, wash the mung beans repeatedly, add more than 2 times the amount of mung beans to boil, skim off the foam, turn to low heat and cook until half of the mung beans have turned into bean paste, and half of them can still be roughly seen in shape but are also soft.

3。Filter through a strainer to filter out the remaining sand from the bean skin. When I strained, the sand was thin and the sauce was not good, so it had to be a little thicker, so I added a little bit of something on the strainer except for the mung bean skin

4。Add sugar and mix well, continue to boil over the heat, stirring while boiling to avoid mush, and cook until thick. That is, when the spoon is lifted from the paste, the paste is lumpy and withered, not dripping, and it is good.

It takes about 1 and a half hours, not including the time it took to soak the mung beans

Mung bean paste: To make mung bean paste, take mung beans and wash them with cold water; Soak in warm water for 1 hour. Take a high pot, 8 times the water of mung beans, boil over high heat, pour in mung beans, continue to burn on high heat for 5 minutes, then change to simmer, about 30 minutes later, change to high heat, remove the lid after 5 minutes, and quickly scoop away the mung bean skin floating on the upper layer; Then close the lid and repeat the above actions until most of the mung beans are crispy, then add an appropriate amount of rock sugar.

Steps]: 1. Clean the mung beans, add an appropriate amount of water to cover the mung beans, and then put them in the refrigerator to refrigerate and soak for a day. (Now that the weather is hot, mung beans will sprout after a day of soaking, so be sure to refrigerate and soak).

2. Soak the mung beans until they are twice as large, and they can be shelled with a pinch of your hands, indicating that the mung beans are soaked.

3. Put a small amount of mung beans on the cutting board and gently roll them with a wooden shovel to remove the shells.

4. Put the shelled mung beans into the water, the mung bean shells will all float up, just use a colander to fish out the mung bean shells, you can perfectly separate the shells and get a relatively clean shelled mung beans.

5. Spread the shelled mung beans on the steaming tray and put them in the steamer for 40 minutes. Steam until you can pinch it with your hands slightly.

6. Roughly press the steamed mung beans with a spoon while they are hot to get a coarse mung bean paste.

7. The mung bean paste will be more delicate if it is sifted again. If you have a wall breaker at home, you can completely ignore the sixth and seventh steps, and put it directly into the wall breaker to break it to get a very delicate mung bean paste, which will also be more trouble-free.

8. Pour corn oil or other cooked oil into the pot, heat to five layers of heat, pour in the pressed mung bean paste, and stir-fry quickly. Here is a reminder to everyone, stir-fried mung bean paste must not put flavorful oil, such as raw peanut oil, rapeseed oil, sesame oil and so on. It must be boiled cooked oil or other odorless oil, otherwise the fried mung bean paste only has an oily flavor and no fragrance of mung bean paste.

9. When the mung bean paste is fried until it is loose and dry, pour in the sugar, and continue to stir-fry until the sugar melts, then turn off the heat and remove from the pot.

The homemade methods and skills of mung bean paste are shared here, so let's try it quickly!

1. The most time-saving and fast cooking of mung beans: only two tips are needed to quickly cook mung bean soup in 20 minutes: mung beans are soaked in water for about 10 minutes, drained from the water, put in the freezer, and frozen into ice cubes.

After soaking, the mung beans absorb water, and according to the principle that the water freezes into ice and becomes larger, the mung beans are frozen to crack them. Cracked mung beans are stretched open when exposed to hot water, so they can be boiled and bloomed quickly. It's just a simple physical change, and the nutrients won't be lost.

Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans in the freezer of the refrigerator, freeze for 4 hours, take out and cook again, the mung beans are quickly crispy, and they can be cooked in 30 minutes. 3. Simmering and crispy method:

Wash the mung beans, drain the water, boil the water in a clay pot, and then add the mung beans, the amount of water should be slightly more than the mung beans (about half an inch of mung beans) is appropriate; Boiled over high heat, boiled until the soup will be dry, add boiling water, and cover the casserole tightly, simmer for 20 minutes, skim off the floating shell, and cook for another 15 minutes, the mung beans will bloom and crispy, and add sugar to become mung bean soup. Compared with the above methods, the key to this method is to stew, and the boiled mung bean soup tastes softer. 4. Dry pan frying method:

Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then boil them again, the mung beans can be cooked quickly, and they can be cooked in about 40 minutes. Dry pan stir-frying is a method that many people have not tried, and an extra stir-fry process allows you to quickly cook mung bean soup without having to freeze or refrigerate it, without having to brew it in advance! 5. The lazy version of the mung bean soup is skillfully cooked:

Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. 3 After 4 hours, the mung beans have grown up and become soft, and then boiled in the pot, it is easy to cook the mung beans in a relatively short time. This method is very simple, suitable for friends with zero cooking skills and no cooking experience, convenient and fast.

How do you cook a good bowl of mung bean paste? Here's how:

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.

To cook a bowl of delicious mung bean paste, first clean the mung beans, soak them in cold water for more than two hours, boil the mung beans in boiling water, boil them over high heat, after 15 minutes, change to low heat, continue to boil slowly, cook into a paste, and add sugar.

First of all, wash and soak, soak through the swelling and soften, then boil over high heat, change to low heat and simmer until the mung beans have just bloomed, and the water has not turned red and oxidized to degrees, if you add your favorite, lean meat, preserved eggs, pickles, quail eggs, etc., the taste is better.

Ingredients: 200 grams of mung beans, 130 grams of brown sugar, 800 grams of water.

a) Soak mung beans.

Pick out the bad mung beans that are dull in color and floating on the water, wash them with water several times to wash off some small white foam, and soak them in water for 20 minutes.

2: Add a small amount of water to the mung beans and boil for 3 minutes, which can remove the beany smell.

Three: Add 4 times the water to the rice cooker for mung beans, choose the porridge cooking program, and the water should not be too little.

Four: Boil the mung beans for about an hour, scoop a small amount of mung beans with a spoon to check the degree of cooking.

Five: Add brown sugar and stir until melted.

Stage 2 Mung bean soup.

Although mung bean water is the gospel of lazy people, it is a pity that the remaining mung beans are wasted in vain. Give the beans a little more patience, as long as they are boiled and flowered, it will turn into a pot of mung bean soup.

I want to drink mung bean soup

Cooking time: 18-25 minutes.

Method: Put the mung beans into the pot, bring to a boil over high heat and turn to medium heat, so that the water does not boil too much until the mung beans bloom.

After the water is boiled, the temperature stabilizes at 100 degrees and does not rise, which does not play more role in heating the mung beans. However, the fire will cause the water to boil violently and accelerate evaporation, which may lead to the embarrassing situation of the mung beans before they are boiled, but the water has already boiled dry.

In order to speed up the flowering of mung beans, people have thought of many methods, the most common is to soak the beans in water in advance - this can make the mung beans absorb water and expand, and break through the bean skin faster. But how long does it take to soak for the effect, and how long does it take to soak to be the most "cost-effective"?

In order to figure out this problem, Chatter designed a small experiment.

Effect of mung bean soaking time on sand formation speed -

Five experimental groups and one control group were selected, the experimental group was mung beans soaked for different durations, and the control group was mung beans that had not been soaked.

In the experimental group, the first group soaked for one hour, the second group soaked for two hours, and so on, each group soaked for one hour more than the previous group, controlling for other variables, compared to sand time.

From left to right, the longer the mung beans are soaked, the bigger they will grow.

Experimental Methods:1Soak the mung beans in groups.

2.Add 2000ml of water to the pot, heat until boiling, add mung beans, and time the sand rise time is timed, and the horizontal comparison is made.

Variable control: Mung beans: the variety is the same as the batch, 150g per serving

Temperature: Room temperature (25 degrees Celsius).

Heating: Use an induction cooker, set a fixed power, and choose the same cooking utensils.

Timing: Starts when the water boils and ends when the mung beans are just boiled and flowering, rounded to the minute.

If I want to cook a bowl of delicious mung bean paste mung beans, I must choose the better kind of mung beans with full grains. Secondly, we must pay attention to slow cooking over low heat. Stir a few times from time to time. And then, be sure to put one.

Some sugar, so that the boiled mung bean paste will be delicious.

Boil a pot of mung bean water.

800ml of water per 100g of mung beans.

Cooking time:Within 10 minutes.

Method:Boil the mung beans in a potMake sure it doesn't boil too much and flutter the pot, you can sneak out of the kitchen. Set an alarm clock for five or six minutes, watch the penguin eating and drinking guide for a while, and turn off the fire when the alarm clock goes off.

But the disadvantage of mung bean water is thatMung beans are not fully ripe, so it is not recommended to eat them directly, as they are prone to indigestion。If you don't want to waste it, you can scoop out the mung bean water, add water and continue to cook into soup.

It also has a strange property - it is boiled from mung beans, but it is very likedTurn red。From the moment it comes out of the pan and cools it to a temperature that can be drunk in the mouth, the color changes almost all the time.

These reds,It is the polyphenols in mung bean skin that are oxidized. As long as it comes into contact with oxygen, reddening is almost unavoidable。Moreover, the alkaline water quality in most northern regions will also accelerate the reddening.

How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively. How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively. How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively.

How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively. How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively. How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively.

How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively. How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively. How to cook a bowl of delicious mung bean paste, which needs to be cooked slowly and attentively.

The practice of mung bean paste is as follows:Ingredients: 100 grams of mung beans, appropriate amount of water, 2 dates.

Steps: 1. Put the mung beans into the electric stew pot and rinse well.

2. Pour in a small amount of water and soak for 2 hours.

3. After soaking, put it in the refrigerator and freeze for 4 hours.

4. After freezing, take it out and continue to add an appropriate amount of water, and then put in two candied dates, if there are no candied dates, you can replace them with rock sugar.

5. The electric stew pot has been boiled for 3 hours, in fact, an hour and a half is about the same, and it is softer and more glutinous for a long time, and it can also be made with a rice cooker. Put it in a bowl, it is very sandy and has a soft taste.