How to make the best iced mung bean soup with the best taste of the mouth 50

Cooking mung bean soup tips.

When cooking mung bean soup, sometimes the color of mung bean soup will be red and muddy because it has been cooked for too long, and the characteristic flavor of mung beans will be lost. Here are a few ways to make mung bean soup, so you might as well try it.

Method 1 Wash the mung beans and control the moisture, pour them into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, after boiling, switch to medium heat, 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, continue to cook for 20 minutes, and wait until the mung beans are crispy and the soup is green.

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 in 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.

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 will 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.

Quick cooking mung bean soup method.

Usually, to cook mung bean soup at home, the mung beans are first soaked in a pot of cold water and boiled over a high fire, and then boiled over low heat. This defect can be avoided by the method of boiling mung bean soup quickly, as follows:

First of all, wash the mung beans and drain the water; Put water in the clay pot and boil, then put in 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.

The mung bean soup cooked by the above method is clear and green, and it also saves time.

1.Cook for a little longer.

2.Remove the bean husks.

3.It is best to substitute honey for sugar.

In fact, the mung beans, you can steam them and then pour them into ice water.

Soak first. Cook again, cook more.

Scoop up the mung bean shells. Put sugar

That mung bean is not cooked, it is steamed, and then served with mint soup.

1. Wash the mung beans and put them in the box filled with water to soak, to put them in the refrigerator leakage, it is best to cook overnight, the next day the rice cooker or various tools with the function of cooking porridge are cooked, and after cooling, the mung bean water out of the upper blind hall retains the mung bean paste on the lower layer, the mung bean paste is put into the pot, sugar and milk are added to the boil, and after boiling, pour in the glutinous rice flour diluted with water, stir evenly and boil until it bubbles, turn off the fire, pour it into the abrasive tool after a little cooling, put it into the refrigerator, and freeze it for more than three hours to be eaten.

2. Mung bean can lower blood lipids, reduce cholesterol, have anti-allergic, antibacterial, anti-tumor, enhance appetite, protect the liver and kidneys. Mung bean flour has a significant lipid-lowering effect. Mung bean contains a globulin and polysaccharide, which can promote cholesterol in the animal, decompose it into bile acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

Here's how to make chilled mung bean soup:

Material preparation: mung beans, rock sugar, Tanchang, etc.

1. Prepare the mung beans.

2. Soak for 1 night.

3. Prepare the old rock candy.

4. Put the water into the pot and bring to a boil.

5. Add the soaked mung beans, boil and turn to low heat until the green reed beans are completely fried, cover and stuffy until cool.

6. After taking it out, put it in the refrigerator for 4 hours. Take it out and eat it to cool down and quench your thirst.

Mung bean soup is one of the most refreshing desserts in summer, but if you add ice cubes, it is more appetizing and refreshing. Let's teach you how to make chilled Xiaowuxiang mung bean soup.

Preparation of materials. The ingredients needed to make chilled mung bean soup include: mung beans, sugar, water, and ice cubes. Also, cut a small piece of ginger to add flavor to the soup.

Handling of mung beans.

First, soak the dried mung beans in water and let them soak for 3-4 hours. Put the soaked mung beans in a pot, add water and bring to a boil over high heat. After that, put a piece of ginger, turn down the heat and cook slowly until the mung beans are rotten.

Use a spoon and stir often so that the mung beans don't stick to the bottom of the pan. During the boiling of mung beans, a small amount of water can be added to maintain the consistency of the soup.

Added sugar. When the mung beans are cooked, add an appropriate amount of sugar, because sugar can increase the sweetness of the mung bean soup. Adjust the amount of sugar to your personal taste. If it is healthy, you can also use honey instead of sugar.

Garnish of chilled mung bean soup.

When the mung bean soup is cooked, put it in the refrigerator for a few hours. After taking out the orange and the orange, you can pour the mung bean soup into the ice bucket and add ice cubes to chill it well. It's a good idea to add some fruit, such as strawberries, blueberries, or lemon slices, to your chilled mung bean soup to add flavor and ornamentality.

Serve chilled mung bean soup.

When using it, it is best to use a clean bowl and pour the mung bean soup into it. Since it's chilled, you don't need to add much ice. A few fruits are placed on the edge of the bowl, which is to satisfy more demand.

Summary. Chilled mung bean soup is a great dessert to eat in the summer, and it's very easy to make. Use mung beans, sugar, and water to make a delicious and refreshing soup. If you've tried this delicious sweet fight, let us know what you think.

1. Ingredients preparation: 200 grams of mung beans, 50 grams of rock sugar;

2. Wash the mung beans, remove impurities, and soak them in clean water for about half an hour;

3. Pour out the water in which the mung beans are soaked, pour the mung beans into the pot, add water and boil over high heat, the boiling time should not be too long, and the macro dust can be controlled for about 10 minutes, and be careful not to cook for a long time. The soup boiled out in this way is green in color and relatively clear, which can achieve the best effect of cooling off. It is mung bean porridge that boils mung beans, not mung bean soup;

4. The water used to boil mung bean soup is slightly more, the summer is hot and hot, people drink more water, and the use of mung bean soup to relieve the heat is mainly to drink soup, not to eat mung beans;

5. After the mung bean soup is boiled for a few minutes, the water can be boiled to add an appropriate amount of rock sugar.

6. After boiling the mung bean soup, put it in the refrigerator when it is cool, and it is better to close the opening of the blood containing the green bean soup, which is more hygienic. After about an hour in the refrigerator, you can enjoy it, and the cold mung bean soup is made to clear the heat and remove the heat.

Step 1: Soak the mung beans in water for two hours.

Step 2: Cut the lily into slices, pinch off the spots, wash and soak in water.

Step 3: Put the above two ingredients into the steamer and steam them until the mung beans bloom, then take them out and set aside.

Step 4: Soak the glutinous rice in clean water for 2 to 3 hours, then put it in the water. Spread gauze in the steamer and glutinous rice on top of the gauze. Steam the rice, take it out and put it in a **. Cover with gauze to prevent drying. Foregrip.

Step 5: Remove the non-embroidery container, boil 2000 grams of water on high heat, melt it with sugar, put the pot away from the fire, drop it into the refrigerator after cooling, apply ice for two hours, pour Hui Fan Qingchu into the heating bucket, cover the sedan car with a messy lid, and keep it cool.

Step 6: Take out a small bowl and add 1 tablespoon of mung bean crisps, 1 tablespoon of glutinous rice, 4 to 5 slices of lily into the mint syrup, and add 2 slices of ice.