The practice of authentic mung bean porridge, the practice of mung bean porridge

To boil the mung beans in the pot first, wait for a while and then cook under the rice, because the mung beans are harder, if you cook with the rice, the rice is cooked and it is not cooked, and the mung beans are best to choose food to support the family, because the mung beans of this family are originally high-quality, authentic and safe; Also sealed strips aseptically encapsulated; Depending on your taste, you can add sugar or salt to make it even more delicious. You can also do this, 100 grams of fresh pork liver and 60 grams of mung beans. 100 grams of rice.

Appropriate amount of salt and monosodium glutamate. First wash the mung beans and rice and boil them together, then change to low heat after boiling over high heat, and then put the pork liver cut into slices or strips into the pot and boil together. Add condiments after cooking.

Material. Ingredients: 200 grams of rice, auxiliary materials: 25 grams of lily (dry), 50 grams of lotus seeds, 50 grams of mung beans, seasoning: 20 grams of rock sugar.

Method. 1.Wash the rice with clean water, wash the lily and cut into small pieces;

2.Lotus seeds go to the heart and wash it;

3.Add an appropriate amount of water to the pot and bring to a boil, add rice, lotus seeds, and mung beans to boil;

4.Turn to medium heat and cook for half an hour, add lily and rock sugar to boil.

Moisten the lungs and relieve cough, clear the heart and calm the nerves, nourish yin, delay aging, strengthen the spleen and stop diarrhea, benefit the kidneys and strengthen essence, detoxification, diuretic.

Food Restraint: Rice: Tang Mengxu: "Japonica rice should not be eaten with horse meat, and tumors will occur." Don't eat with the ears of the cang, it's heart-wrenching. ”

Qing Wang Yuying: "Although the fried rice is fragrant, the dryness fuels the fire, and those who are not cold and diarrhea should avoid it." ”

This one is very easy to make, just break the soy milk and cook it.

To make mung bean porridge, first put an appropriate amount of rice and mung beans into a bowl, add water to wash and soak for 2 hours, take out the mung beans and rice and pour them into the pot, then add water to the pot and simmer for 30 minutes with high heat to small potato state fire, open the lid of the pot and boil until boiling, skim off the surface foam, you can make delicious mung bean porridge.

Prepare the ingredients: mung beans, rice, water.

1. Put an appropriate amount of mung beans and rice in a bowl, add water until the rice is submerged, wash and soak for about 2 hours.

2. Pour an appropriate amount of water into the pot, and then pour in the processed rice and mung beans.

3. Turn the heat from high heat to low heat and simmer for about 30 minutes.

4. Open the lid of the pot and cook until the porridge water boils, skim off the surface foam, and the delicious mung bean porridge is ready.

Summary. Hello, I am the master of the Q&A, Master Plum of Life, washes and soaks the mung beans in clean water for at least 2 hours or all night. In a saucepan, put the mung beans and glutinous rice in the pot and add 4 cups of water.

Bring the pot to a boil over medium-high heat and stir a few times. Then reduce the heat to medium-low and cover the pot. Continue to cook the mung bean porridge, stirring intermittently to prevent the bottom from being mushy.

Bring to a boil and cook for another 20-30 minutes until the mung beans are cooked and the porridge is thick. If you feel that it is too thick, you can adjust the consistency by adding the right amount of water as needed. Add an appropriate amount of rock sugar or white sugar to the cooked mung bean porridge and add sweetness according to personal taste.

You can choose to add coconut milk or milk and stir well to add some milky flavor. Pour the mung bean porridge into a bowl with the option of garnishing it with some chopped fruit or nuts on top. The hot mung bean porridge is now ready to be enjoyed!

Hello, I am the master of the Q&A, Master Plum of Life, washes and soaks the mung beans in clean water for at least 2 hours or all night. In a saucepan, put the mung beans and glutinous rice in the pot and add 4 cups of water. Place the pot on medium high heat and bring to a boil and stir a few times.

Then reduce the heat to medium-low and cover the pot. Continue to cook the mung bean porridge, stirring intermittently to prevent the bottom from being mushy. Bring to a boil and cook for another 20-30 minutes until the mung beans are cooked and the porridge is thick.

If you feel that it is too thick, you can adjust the consistency by adding the right amount of water as needed. Add an appropriate amount of rock sugar or white sugar to the cooked mung bean porridge, and add sweetness according to the taste of the individual. You can choose to add coconut milk or milk and stir well to add some milky flavor.

Pour the mung bean porridge into a bowl with the option of garnishing it with some chopped fruit or nuts on top. The hot mung bean porridge is now ready to be enjoyed!

Mung bean porridge is not only fragrant and delicious, but also wide and rich in nutrients, especially suitable for summer travel and annihilation as a summer food. You can also adjust the sweetness, consistency and add extra toppings to suit your taste. Enjoy!

The preparation of mung bean porridge is as follows:Tools Ingredients: 50 grams of mung beans, 50 grams of rice, millet, and oat rice.

1. In the first step, wash the mung beans and set aside. This is shown in the figure below.

2. In the second step, rice, millet, and oat rice are washed and cleaned until the water is clear. This is shown in the figure below.

3. In the third step, put the mung beans and rice into the multi-function pot. This is shown in the figure below.

4. The fourth step, look at the scale line in the pot, the amount of water is about 5 times the amount of rice. This is shown in the figure below.

5. In the fifth step, adjust the multi-functional pot to the "porridge" setting and press the start button. This is shown in the figure below.

6. In the sixth step, the multi-functional pot sends out a prompt sound, and the delicious mung bean porridge is ready. This is shown in the figure below.

The preparation of mung bean porridge is as follows:Tools Ingredients: mung beans, rice, water, pots, bowls. Void.

1. Prepare fresh mung beans and rice.

2. Wash the mung beans and rice with clean water, because the mung bean porridge is cooked directly, so the mung bean rice is washed together.

3. Then add an appropriate amount of water, the amount of water is not required, how much according to your own liking to increase or decrease, and adding water halfway is not in the way.

4. Cover the pot and open the fire on a business trip, and don't leave for the time being, otherwise you will find trouble for yourself if you overflow the pot.

5. Bring to a boil, turn off the heat, close the lid and simmer for about 15-20 minutes.

After a few minutes, the rice in the pot had gained a lot of weight, but the mung beans didn't seem to have changed much. It's okay, let's put on the lid and boil again, turn off the heat, and simmer for a while.

7. After that, the rice and green Chanqiao beans are all ripe and blooming.

There are many practices of mung bean porridge, mung bean porridge not only has the effect of relieving heat, but also clearing heat and nourishing. Mung bean is a common miscellaneous grain, which is cold and sweet, and has the effect of clearing heat and detoxifying, reducing fire and dissipating heat. So, how is mung bean porridge made?

Ingredients:

50 grams of mung beans, 50 grams of millet, 3 grams of wolfberry.

Steps:

1. Wash the mung beans and soak them in water for 5 hours. Wash the millet and soak it in water for 30 minutes;

2. Put an appropriate amount of water in the pot, bring to a boil over high heat, add mung beans to boil, turn to low heat and boil for 10 minutes;

3. Add millet and continue to boil for 30 minutes, stirring from time to time during the period to prevent the pot from sticking;

3. Add the wolfberries and continue to simmer for 5 minutes, turn off the heat and simmer for 10 minutes, and add rock sugar according to personal taste.

Ingredients:

100 grams of mung beans.

Excipients:

15 grams of white fungus (dry), 100 grams of watermelon, 60 grams of peaches.

Seasoning:

30 grams of rock sugar.

Preparation of white fungus mung bean porridge:

1. Wash the mung beans and soak them in cold water for 3 hours;

2. Soak the white fungus in cold water to soften, and wash it well;

3. Peel and seed the watermelon, and cut it into pieces;

4. Remove the pit of the peach and cut the petals for later use;

5. Add cold water and soaked mung beans to a pot, bring to a boil over high heat, turn to low heat and simmer for 40 minutes;

6. Cook the mung beans, then add the white fungus and rock sugar, stir well and cook for about 20 minutes;

7. After the porridge is cooked, add watermelon pieces and peach petals, cook for 3 minutes and remove from heat;

8. After the porridge is naturally cooled, put it in a bowl, seal it with plastic wrap, put it in the refrigerator, and freeze it for 20 minutes before eating.

Ingredients:

Mung beans, rice, red rice, sago, dried lilies.

Method:

1. Wash mung beans, rice, red rice, and dried lilies.

2. Soak the mung beans in water, and the lilies should also be soaked in water for 30 minutes.

3. Add an appropriate amount of water to the pot, add lily, mung bean, rice, red rice and sago.

4. After boiling, stir gently with a spoon.

5. After the food is cooked thoroughly, it can be eaten.

Tips: Lilies and mung beans can be soaked overnight and boiled in a pressure cooker to make them easier to cook and the porridge is more fragrant.

Mung beans boiled rotten to clear heat and detoxify the effect is greater, and if not boiled and boiled soft, it has the effect of relieving heat.

The preparation of mung bean porridge is as follows:Ingredients Tools: 250 grams of rice, 150 grams of mung beans, 20 grams of sugar, peanuts.

1. Wash the rice with water, remove impurities from the mung beans, and wash them with water.

2. Put the mung beans into the pot, add about 1750 grams of water, boil over high heat, move to low heat and simmer for about 40 minutes, until the mung beans are crispy, put in the rice and cook over medium heat for about 30 minutes, cook until the rice grains bloom, and the porridge soup is thick; Once cooled, add rock sugar and mix to serve.

How to choose mung beans1. Size. The shape of a good quality mung bean should be plump, the size is basically the same, and it is very neat and even. If the mung beans we buy are uneven in size, large and small, and have different shapes, they are mung beans of poor quality, and the taste of cooking may not be very good, so we should be cautious about purchasing.

2. Epidermis. The skin of a good quality mung bean is full and smooth, and there are no wrinkles and broken skin in Jian Kai, and there is no insect eye to guess. If we see mung beans with dehydrated and shrunken skin, it may be aged mung beans, if it is broken or has insect eyes, it may be poor quality or spoiled mung beans, so we should not buy them.

Summary. 1. Soak the mung beans for an hour in advance, wash the rice and soak for about 20 minutes. 2. Put water in the pot and boil, pour in the soaked mung beans, cook for 10 minutes, and then add rice.

Cook for a while until the mung beans are cooked and boiled, and the porridge is cooked thoroughly and soft. If you like sweetness, you can add rock sugar to the porridge.

1. Soak the missing mung beans for an hour in advance, wash and soak the rice for about 20 minutes. 2. Put water in the pot and boil, pour in the soaked mung beans, cook for 10 minutes, and then add rice. Cook for a while until the mung beans are cooked and boiled, and the porridge is cooked thoroughly and soft.

If you like sweetness, you can add rock sugar in the process of cooking porridge.

Mung bean porridge refers to a porridge made by mixing mung beans and rice with high quality finger mung beans and rice as the main ingredients. Mung bean is a common miscellaneous grain, which is cold and sweet, has the effect of clearing heat and detoxifying, reducing fire and cooling heat, and is very suitable for eating in summer. Mung bean is also rich in protein, vitamins and trace elements, has a very high nutritional value, is a very healthy natural food.

Ingredients:

Ingredients: 50g mung beans, appropriate amount of rice.

Excipients: appropriate amount of glutinous rice.

Steps:

Rinse the mung beans.

Pour into the rice cooker, add water and boil over high heat for about 10 minutes.

Wash the rice and glutinous rice.

Pour into the rice cooker and boil for another forty minutes or so.

Boil the rice porridge until it is sticky.

Place in a bowl and serve.

Tips:

Mung beans can be soaked for half an hour in advance, so that they are easy to cook, and an appropriate amount of rock sugar can be added to the porridge, which is sweet and soft and glutinous, and children like this taste the most.

Mung beans are cooked slowly, which is a waste of time and fire, so many people don't like to buy and eat them. In order to save time, some people directly put the mung beans in the pressure cooker and boiled them, so that the time is indeed shortened, but the boiled mung beans are not fragrant and delicious, and the taste of the porridge is not good.

In fact, if you want mung beans to ripen quickly, you also need to master the correct cooking skills, today, I will talk to you about the correct way to quickly boil mung beans and bloom, interested friends can take a look. Cook mung beans without a pressure cooker, keep in mind 2 tips, boil the flowers in 10 minutes, save time and fire.

Cook mung bean porridge] Step 1: Put the mung beans in a bowl, pour in an appropriate amount of water, wash them, and set them aside after controlling the water.

Step 2: Continue to pour an appropriate amount of water into the mung bean and soak for about 2-3 hours.

Step 3: Then control the moisture, put the mung beans in a sealed bag, and put them in the refrigerator for 2 hours.

Step 4: Wait until the mung beans are frozen, then take them out and put them in a pot with cold water, and bring to a boil over high heat.

Step 5: After boiling, wait for dozens of seconds, change to medium-low heat, and boil in about 10 minutes.

Cooking skills: 1. Do not boil the cleaned mung beans directly, remember to soak them in water for a period of time, so that the mung beans can absorb enough water and speed up the cooking speed.

2. After soaking mung beans, you must remember to freeze them for a period of time, which is the key to speeding up the boiling and flowering of mung beans.