Why are there always some mung beans grown in the countryside that can t be cooked thoroughly?

Beans that don't boil are actually natural or a variant of mung beans. When farmers obtain mung beans, the mung beans that fall in the farmland will become "iron beans" after two years, and they will not be easy to stew when mixed with the mung bean seeds obtained and boiled. In the final analysis, it is also an instinctive response and protective measure for green plants to be aware of their normal reproduction and survival.

Since then, the wild beans have been able to avoid the embarrassment of the seeds that burst out of the ground when they are ripe, but the time is obviously wrong. Often boiled is not broken, is such beans are undergoing a state of precautionary consciousness dormancy. Don't say that it can't be broken, even if you put it in the field, it won't sprout easily at the wrong time.

Mung beans are not harvested all at once, they can be harvested several times. It does not bloom at the same time, some early and some late, and the farmers will pick the ripe mung beans first, and wait a few days for the unripe ones to be harvested. In the case of harvesting, farmers pick the mung beans that have not been completely perfected together, and when the water is dried, the mung beans that are not perfect will not melt.

It is also for what to fry the mung beans and then cook them, and there is no situation that they cannot be cooked. Because the imperfect mung bean is dried together with the mature mung bean, the imperfect water volatilizes quickly, and the internal structure is drier, and it must take a longer time to cook thoroughly. Put them together in the pot and fry them, their drying level is similar, so there is no tooth problem when cooked.

This kind of wild mung bean that can't be cooked thoroughly is no different from the normal mung bean, but if you look closely, there may be some differences, it is compared with the normal mung bean, the color looks yellower, it is light green, and the normal refers to pure green, and the two particulate matter is smaller than the normal mung bean. This kind"Iron beans"The wild mung beans are generally natural in the mung bean field (alternate), in other words, they are not artificially planted and naturally grown in the mung bean field, so it is hard and mixed with artificially planted pure mung beans, if the method is not right, it is difficult to cook thoroughly.

Mung beans are made up of seed embryos and seed coats, which can be divided into two layers. Here, in the middle of the double seed coat, there is a kind of parapet somatic cell.

Its main components are calcium and phosphate.

If there are too many of these ingredients, the skin will be very firm, and the mung bean will not crumble. In addition, there is also a type of mung bean with a thick cuticle on the surface.

Thinly wrapped, this kind of cuticle is a kind of fruit wax that is insoluble in water, so this mung bean is not boiled. Called "iron beans", pick the beans before boiling porridge, generally "iron beans", the size is smaller, the skin is tighter and wrinkled. If you can't see it on the surface, if you can soak the beans for an hour for cooking porridge, and the one that does not rise and increase after an hour is the "iron bean".

The mung beans are soaked first and then frozen. Soak the mung beans in water for about 10 minutes, drain the water, put them in the freezer, and freeze them 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.

Because some mung beans are not fully developed, they are very hard, and even if they are soaked for a long time when boiled, they will not be cooked thoroughly.

What should I do if I boil mung beans for a long time and they are not easy to rot? Learn this trick, all boil and blossom in three minutes, practical, life skills, life tips, life skills, life tips.

The mung beans that are not rotten are boiled in order to store them for a long time without insects, and they have been soaked in poisonous water, and they are still as hard as steel balls when I use a pressure cooker for 2 hours, and they must not be eaten!

This mung bean is commonly known as "iron mung bean" or "iron bean", and it is extremely difficult to cook and not easy to sprout. Bought mung beans often have a few iron beans, probably wild or a variety of mung beans.

To avoid this, it is recommended to use a pressure cooker when boiling mung beans.

But I boiled it, and still no beans came out.

Most of these undercooked mung beans are wild mung beans, or a variant of mung beans, known as "iron beans", although they look no different from ordinary beans on the surface, but the flesh inside is particularly hard, and it takes longer to cook than ordinary beans.

Most of the current mung bean varieties are crossbred, if you have kept your own seeds to plant, it is easy to have a variety of quarrels, so there are often a few mung beans that are not cooked.

See you send out this **, the true meaning of the color boiled mung beans. If you don't feel good, it's better not to eat it.

Hello this friend, I feel very abnormal when I see the ** you posted, I suggest you don't eat it. The economic loss is not big, and if you eat it, your body will be in trouble!

I see that the mung bean soup you cooked doesn't seem to be very good, it's a little spoiled, and the mung bean soup we cooked is very clear. There is no such layer at all. I recommend not drinking it.

Of course, there is a problem with mung beans cooked in this way, how can there be a layer of foam, it is recommended not to eat it, it is easy to eat bad stomach and harmful to the body.

Oh my God, don't drink this advice.

Answer: Hello, I have boiled mung beans but there is not so much foam, so don't eat it, there is too much foam.

Hello! I think that as long as the mung beans are not bad, then there will be no problem with cooked mung beans.

1.First, mung beans can be soaked in water for half an hour before tissue, so that they are easier to cook.

2.Bring to a boil over high heat.

3.Simmer over low heat for 15 minutes, so that the cooked mung bean skin will not break.

4.Cook in a pressure cooker, and turn off the heat after the pressure cooker is boiling.

5.Simmer for about ten minutes, and when you open the pot again, the mung beans are ripe, and the skin is not broken at all.

6.Cook in a rice cooker.

7.If the rice cooker wants to cook mung beans without breaking the skin, we can put less water, just like cooking rice.

8.Just put a little bit of water, so that the mung beans are in, and the water will dry quickly after boiling, and then the cooking button will jump up at this time, the mung beans will not be boiling, and the skin will not break.

9.It can be made into mung bean herbal tea.

10.Mung bean milk tea.

11.Boil the beans in a beaker and pour them into a beaker after boiling.

12.Close the lid.

13.The mung beans are ripe in one to two hours, and the skin is not broken at all.

14.After boiling the mung beans in a thermos, pour into the thermos and put the lid on.

15.The thermos has the effect of keeping warm, and it does not boil, and the mung beans are smothered at this time.

16.It won't break the skin at all.

17.Hot water bottles are available in every house.

18.Very convenient.

<> mung beans are not boiled because they are mixed with mung bean variants, this mung bean is commonly known as iron mung bean, which is extremely difficult to cook and not easy to germinate, this mung bean belongs to the wild or mung bean variant. To avoid this, it is recommended to use a pressure cooker when simmering mung beans.

Some mung beans are not cooked badly because they are mostly wild mung beans or varieties of mung beans, which are called "iron beans". Although they look indistinguishable from regular mung beans on the surface, their flesh is very hard and requires about 12 hours of soaking before cooking.

Each 100 grams of mung beans contains grams of protein, grams of carbohydrates, grams of fat, 80 mg of calcium, 360 mg of phosphorus, and milligrams of iron. It also contains carotene, vitamin B1, vitamin B2, vitamin E, niacin, and various mineral elements. The protein contained in mung beans is mainly globulin, and contains amino acids such as methionine, tryptophan, and tyrosine.

The phospholipids contained include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components.

Reasons: 1. Mung bean is composed of seed embryo and seed coat, which can be divided into two layers. Between these two layers of seed coat, there is a palisade cell, the main components of which are calcium salts and salts. There are too many of these two ingredients, and the skin is very hard, so it is difficult for mung beans to boil.

2. The surface of the green bent rotten tan bean is wrapped by a thick layer of cuticle, which is a kind of wax that is insoluble in water, so it is difficult to cook the mung bean.

Ways to speed up the boiling of mung beans:

1. 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.

2. Lixiao washes and dries the mung beans that you picked, and fry them in an iron pot for about 10 minutes, and then boils.