Tips for making mung bean soup in summer, the right way to cook mung bean soup in summer

Several ways to make mung bean soup in summer: Preparation method 1].

Wash the mung beans, pour the dry water into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, change to medium heat after boiling, when the water is to be boiled dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes, the mung beans have been crispy, and the soup is green.

Preparation method 2] Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water, and cook for 40 minutes.

Method 3] Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. After 3-4 hours, the mung beans have grown and softened, and then boiled in the pot, it is easy to cook the mung beans in a shorter time.

Method 4] Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then boil them again, and the mung beans can be boiled quickly.

Method 5] Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans in the freezer compartment of the refrigerator, freeze for 4 hours, take them out and cook them again, and the mung beans will quickly rot.

The most classic sugar water in summer is probably mung bean soup. The medical book says: Drinking mung bean soup often in summer can prevent and treat heat stroke, eye redness, sore throat, prickly heat, constipation, red urine, polydipsia, etc., and is the best in summer beauty and health food.

Speaking of mung bean soup, today I will introduce you to several simple and trouble-free ways to make mung bean soup: one is to wash the mung beans, put them in a thermos flask, pour boiling water and cover them. After 3-4 hours, the mung beans have grown and softened, and then boiled in the pot, it is easy to cook the mung beans in a shorter time.

Another method is to wash the mung beans, soak them in boiling water for 10 minutes, and when they are cool, put the mung beans in the freezer like a refrigerator, and take them out after freezing for 4 hours and then cook them, and the mung beans will soon be crispy and delicious.

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The correct way to cook mung bean soup in the summer is as follows:

Ingredients: 1 bowl of mung beans, 7 bowls of water, a little barley, 1 fresh lily, appropriate amount of rock sugar.

1. Prepare an appropriate amount of mung beans, wash them in advance, then add clean water, put them in the freezer layer, soak them overnight, and you can directly take them out and cook them the next day.

2. After the barley seeds are washed in advance, they also need to be soaked in clean water. After soaking the mung beans in hail, add 7 times the amount of water to the pot, add the mung beans to the pot and start boiling, and add the lid.

3. After the fire is boiled, turn to medium heat, and pay attention to the lid not to be too tightly sealed. At this time, you can put the barley rice in the pot and cook it together, and it will take about 10 minutes to see the mung beans boil and bloom.

4. Break the fresh lily flowers by hand, then soak them in water for a while, and scrub them clean. Put in the cooked mung bean soup well, continue to cook over medium-low heat for 5 minutes.

5. Add some rock sugar to taste according to personal taste, boil until the rock sugar is completely melted, turn off the heat, put the boiled mung bean soup in a bowl, and regret that it will be more refreshing after it is cooled.

The right way to make mung bean soup:1. Wash the mung beans and soak them in water for more than 2 hours to better remove the impurities in the mung beans.

2. Put the soaked mung beans into the pot, add an appropriate amount of water, turn to low heat and cook for about 30 minutes after boiling, until the mung beans become soft and rotten.

3. Then add an appropriate amount of rock sugar and continue to cook for about 10 minutes, or until the rock sugar is completely melted.

4. After turning off the heat, wait for the mung bean soup to cool down before eating.

When cooking mung bean soup, stir constantly to avoid the mung beans being burned or sticking to the bottom. If you prefer a creamier mung bean soup, you can puree the boiled mung beans in a blender and add rock sugar to taste. When it is very hot in summer, it is recommended to put mung bean soup in the refrigerator before eating it for a better taste.

1: A lot of water (dry boiled green beans, then boil in the middle of the high heat as well, do not pot, add the amount of water, mung beans more than 2cm washed with water, dry the water to prevent strict precautions), boiling water brewing, cover When you add the mung beans, you can continue to cook for 20 minutes until the color of the wine is green.

2) Remove the mung beans and wash them, cook them in a pot for 20 minutes, stir for 40 minutes, and add some cold water.

3) Wash the mung beans, put them in a thermos flask, and pour boiling water. After 3 4 hours, the mung beans are large and soft, and it is easy to cook the mung beans in a short time.

4: You can cook mung beans quickly, choose a good mung bean frying pan within about 10 minutes after cooking and cleaning.

5) Wash the mung beans and soak them in boiling water for 10 minutes. When you put the mung beans in the freezer of the refrigerator to cool them, remove them after 4 hours, and then cook the quick-frozen green beans will be broken quickly.

6: First of all, wash the mung beans to drain the water, cook on fire, boil the soup, boil the casserole until the water, future, mung beans, water (mung beans about half an inch flood) is suitable for slightly drier land than mung beans, add boiling water and cook for 20 minutes, and then seal the casserole, get off the boat, degreas, cook for 15 minutes, the mung beans are crispy and rotten, add sugar mung bean soup **. The mung bean soup cooked in the above way is green and saves time.

Sunscreen in summer is mainly sunscreen, isolation is also very important, don't mess with what whitening products, it's not safe!

Lily wrench, mung bean soak for a few hours. Boil the mung beans first, and after 20 minutes, put them to boil. Until the beans bloom, the lily crisp, add sugar, mix well, and it is ready.