How to cook fried mung beans? How to fry mung bean flour

How to fry mung beans:

1. Materials. 200 grams of mung beans, 1 green chili, 2 cloves of garlic, 3 salts, 3 chicken essences, 10 grams of corn oil and sesame oil.

Second, the practice. 1. Wash the mung beans with water and soak the mung beans in water for a whole day;

2. Put the soaked mung beans into the steamer and steam for 20 minutes;

3. In the process of steaming mung beans, remove the seeds of the green pepper and cut it into shreds, peel the garlic and cut it into small slices;

4. Put corn oil in the wok, put half of the garlic slices in the oil when the oil is hot, add the chili shreds after stir-frying the fragrance, then put the steamed mung beans in and stir-fry for two minutes;

5. Stir-fry the mung beans thoroughly, put the remaining half of the garlic slices in, add salt and chicken essence, drip a few drops of sesame oil, and turn off the heat after stir-frying evenly.

When frying mung bean flour, fry it in an iron pot, the guy is slowly noisy, don't be anxious, you can get out of the pot when the color is about the same.

There are still many ways to cook mung bean flour, and the method we commonly use is to fry it directly in a wok, or use an oven to bake, and the third method is to bake it directly in the microwave, or it can be steamed into desserts, and the overall method is very good. Because mung bean flour as a whole will have some bitter taste, it is best to add other excipients when eating.

How to eat mung bean flour:

Ingredients: mung bean flour, red bean paste, powdered sugar, pure milk.

Mung bean cake: Prepare the flour, glutinous rice flour and powdered sugar we need and put them in a basin, then add an appropriate amount of lard and stir well. Then stir an appropriate amount of mung bean flour, glutinous rice flour, sugar, and rapeseed oil into powder, mix the two powders together, stir well, and put them in a fixed grinder to steam.

Mung Bean & Egg Pancakes: Prepare an appropriate amount of mung bean flour and put it in a bowl, add an appropriate amount of milk, eggs and sugar and stir well. Add an appropriate amount of oil to the pan, and when the oil is hot, put the mung bean batter into the pan and fry it until golden brown, spread the sweet noodle sauce and your favorite vegetables and roll it up.

Hello, I'm glad that your question is answered as follows: How to make mung bean flour tutorial 1, many times people say mung bean flour does not only refer to the powder made of mung beans, or only the jelly made of mung beans, it is especially suitable for eating in summer, when making this mung bean flour, you need to prepare 50 grams of mung bean starch, and prepare an appropriate amount of water and a clean pot and a square crisper box. 2. Put about 500 grams of water in the pot to heat and boil, in the process of boiling water, put the prepared mung bean starch in a clean bowl, add about 50 grams of water to dilute into a paste, after the water in the pot is boiled, slowly pour the adjusted starch paste into the pot and stir while pouring, boil the starch water in the pot again, turn off the fire when it bubbles, pour it into the crisper box to cool down, and wait for it to cool down after the temperature drops down.

When frying mung bean flour, be sure to prepare an iron pot without oil and water, heat it and boil it dry, then put the raw mung bean rice into the pot, fry slowly over medium heat, and keep turning it in the process of frying, so that it is evenly heated, fry until the color of mung bean flour, turn off the heat and take it out after it becomes slightly darker, and take out an appropriate amount when you want to eat it directly with boiling water.

How to make mung bean flour.

Ingredients: Mung beans.

Method:1After preparing an appropriate amount of mung beans and cleaning them, remove the bad mung beans and drain them for later use.

2.Place the drained mung beans in a blender and beat until powdered.

3.After the powdered mung beans are cooled, they can be stored directly in the bag.

The nutritional value of mung bean flour is very high on the whole, because the ingredients contain some special nutrients, which also makes mung bean flour have unique nutritional effects, such as effectively inhibiting some staphylococcus.

caused by viral infections.

It can be seen that mung bean porridge has a very good effect in clearing heat and detoxifying.

The effect of mung beans in detoxification and beauty is generally similar to that of detoxification, because of the trace elements contained in mung beans.

And the content of mineral elements is very high, if you insist on eating, these substances can effectively help remove some excess toxins and substances from the body. When maintaining the normal metabolic level of the body, it is also good for beauty and beauty.

Ingredients: 200g mung beans, a pinch of oil, a pinch of salt.

Production steps: 1. Wash the green compound beans and set aside.

2. Drain the water and steam for 10 minutes.

3. Stir-fry in the pan, don't put too much oil in the pot, otherwise the green beans will be greasy. The whole process has been a small fire, pay attention not to be confused, it will be bitter if you are pasted.

4. When it changes color slightly, it is said that the mung bean is slightly browned.

5. A plate of crispy mung beans is ready and can be eaten as a snack.

Notes:Mung beans are difficult to store and store because mung beans are susceptible to the hazards of mung bean elephants. Mung bean elephant is customarily called "bean cow", reproduction is rapid, reproduction 4 6 generations per year, if the climatic conditions are suitable, can be alternately bred in the field or indoor for more than 10 generations, serious harm.

It should be noted that mung bean sprouts should be selected with full grains; The sprinkled water should be clean; The cloth and the barrel are to be cleaned; The bean sprout bucket should be placed in a place with air circulation, but not let the sun shine, so as not to turn green and grow old; Always pay attention to the growth of bean sprouts, don't let the bucket be too cold or too hot, and sprinkle water evenly and timely, so that the bean sprouts can grow fast and well.

Ingredients: 300 grams of peeled mung beans, 70 grams of sugar, 50 grams of maltose, 80 grams of butter, appropriate amount of water, dried osmanthus, cranberries, matcha, purple potato puree. 300 grams of mung beans, add water and soak overnight, during which the water must be changed several times.

Rinse the mung beans. Put gauze or oil paper in the steamer, pour in the soaked mung beans and spread them out, cover the pot and steam for 1 hour. Dried osmanthus flowers are washed once, dried cranberries are chopped.

Ingredients: 300 grams of peeled mung beans, 70 grams of sugar, 50 grams of maltose, 80 grams of butter, appropriate amount of water, dried osmanthus, cranberries, matcha, purple potato puree.

Gram mung beans, add water and soak overnight, during which time be sure to change the water several times.

2. Clean the mung beans. Put gauze or oiled paper into the steamer, pour in the soaked mung beans and spread them out, cover the pot and steam for 1 hour.

3. Wash the dried osmanthus once, and chop the dried cranberries. Add an appropriate amount of water to the steamed mung beans, put them in a wall breaker, and beat them into a fine puree.

4. Pour butter or corn oil into a nonstick frying pan. Pour in the mung bean paste and stir-fry constantly to allow the mung bean paste to completely absorb the oil. Put oil in a pot, add mung bean puree, fry for a while, then add sugar and maltose. Stir-fry slowly over low heat until the spatula is non-stick.

5. After frying, divide into 5 parts, add dried osmanthus, dried cranberries and matcha respectively. The original flavor can be wrapped in purple sweet potato puree. Divide into 30 grams and press out the shape with a mung bean cake mold or moon cake mold.

Mung beans belong to the legume family. Also known as adzuki beans (named because of their green color), beans, planted beans, etc., have been cultivated in China for more than 2,000 years. It is native to India and Myanmar.

Now it is widely planted in East Asian countries, and a small amount is also planted in Africa, Europe, and the United States, and China, Myanmar and other countries are the main exporters of mung beans. The seeds and stems are widely consumed. The function of mung bean to clear heat is in the skin, and the function of detoxification is in the meat.

Mung bean soup is a common summer drink in the family, which is appetizing and suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean flour skin, etc.

Mung beans are an extremely common and nutritious cereal in our daily life, and many friends will go to the supermarket to buy some mung beans and prepare them at home for consumption. However, when some friends buy back the green beans, they find that they don't know how to fry the mung beans, and the mung beans that are not processed are easy to deteriorate and damage or change the taste, resulting in the inedible mung beans in the later stage. So how should we solve this situation where we don't know how to fry mung beans?

So let me introduce the steps of frying mung beans.

Step 1:Put the soaked mung beans into the steamer and steam for 20 minutes;

Step 3:Remove the seeds and shred the green peppers, peel and cut the garlic into small slices;

Step 4:Heat the cooking oil in a wok, then add half of the garlic slices first, stir-fry until fragrant, then put the chopped chili peppers with the shredded land, and then put the mung beans in and stir-fry for two minutes;

Step 5:After the mung beans are fully stir-fried, put the remaining half of the garlic slices, add salt and chicken essence, and then drip a few drops of sesame oil, stir-fry evenly, and then turn off the heat and remove from the pot.

Summary. Pro, after frying mung beans, they have antibacterial and antibacterial effects, and mung beans will contain flavonoid compounds, phytosterols and other biological active substances. When mung beans are fried, they can improve their immune function.

Mung beans are fried and directly used to soak in water to drink, which has the effect of lowering blood lipids, which is of great help to prevent and hyperlipidemia.

Pro, after frying mung beans, they have antibacterial and antibacterial effects, and mung beans will contain flavonoid compounds, phytosterols and other biological active substances. After the mung bean is fried, it can crack early, which can improve its own immune function. Mung beans are fried and directly used to soak in water and drink such things, which has the effect of lowering blood lipids, which is of great help to prevent and improve hyperlipidemia.

Mung beans are fried and directly used to soak in water to drink, which has the effect of lowering blood lipids, which is of great help to prevent and ** hyperlipidemia and spinal deficiency. In a high-temperature environment, soaking in water with fried mung beans can replenish the nutrients lost by the body in a timely manner, and at the same time can achieve the best effect of clearing heat and detoxifying, because mung beans have phosphosphatidylethanol, aminophosphatidylinositol, etc., these substances can enhance appetite, and at the same time will contain oligosaccharides, which can be digested and absorbed by the human body, supplement more energy, and will also play a certain auxiliary effect on obesity and diabetics.

Therefore, you can drink some fried mung beans pro, which is of great help to the body.