Summer is here, and the temperature starts to rise. If you are exposed to the sun for a long time and engage in physical labor, you will easily suffer from heat stroke and lose too much water in the body. Heat accumulation and body temperature rise, and then heat stroke occurs. For farm work, my mother always prepares a large cup of mung bean soup, which is soup boiled with mung beans. It is a traditional summer heat relief product. You can put some rock sugar, lily, pumpkin, honeysuckle, etc. appropriately. The main effect of mung bean soup is Clears heat and detoxifies, relieves heat and relieves trouble., and it is suitable for all age groups. Summer is here, and the heat is coming. If you have no appetite and you are still lazy, then you need a cup of "life-saving" mung bean soup for a refreshing solution. It can also reduce the number of times of getting angry in summer, and people are also in good spirits.
In addition to relieving the heat, mung bean soup also has the effect of weight loss and detoxification. It is very suitable for drinking in summer. However, it is not easy to cook a pot of mung bean soup. For me, it is always turbid, or the mung beans are not well cooked. It’s rotten, and my family has no appetite. After repeated experiments, I finally concluded a useful method. The mung bean blossoms, soft and glutinous quicksand, which saves time and fire, and the speed is fast. The mung bean blossoms and crisps. Rotten, soft and glutinous, delicious and delicious, the cooked mung bean soup, it is best to drink it cold and drink it up. In the hottest days, it can be refrigerated for a while, and the flavor is better. Everyone is cooking mung beans. When it comes to soup, how do you do it? Let's share our experience together.
Cooking mung bean soup
Ingredients: mung bean
Seasoning: old rock sugar
2. Prepare an empty basin, put mung beans in it, add water and soak for 2 hours. If you are not in a hurry, you can soak for a while longer.
3. When the time is up, prepare a casserole, wash the mung beans, and add water again. The ratio of mung beans to water is 1:6. This is 200 grams of mung beans, and I added 1200 grams of water.
4, I can use a casserole. Of course, you can also use a rice cooker. I feel that the casserole is more fire-saving. For the specific operation steps, first boil it with high heat, and turn off the heat for 20 minutes.
5. When the time is up, add an appropriate amount of old rock candy, which is yellow rock candy. If you don't have it, use ordinary rock candy. The specific amount depends on your own taste.
6, repeat the first steps, boil the second time on high heat, simmer for 20 minutes, boil the third time on high heat, turn off the heat and simmer for 20 minutes again, this method is very suitable for casserole to cook mung bean soup, after simmering for 3 times, mung bean It will become crispy and soft, and the soup is still very clear, and there is no turbid phenomenon.
7, the mung bean soup cooked in this way, the mung bean is blooming, soft and glutinous quicksand, it is very perfect, if you don't mind, you can also freeze it for a while, the taste is better, sweet and refreshing, very enjoyable, cool down, cool down fire.
skills summary
1, the ratio of mung bean and water is controlled at 1:6, this kind of viscosity is acceptable to most people, and the soup will not be cloudy.
2. Soak mung beans in water for a while in advance. When cooking, it can save time and can also be matched with lily, honeysuckle, and pumpkin.
3. The cooked mung bean soup will be delicious after it cools down. If it is chilled, the effect will be better.
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