When making mung bean soup in summer, how do you make the mung beans bloom and become sandy without the soup turning red? Chef: I’ll teach you these 3 tips. Dear good friends, hello everyone, I am chef Jiang Yizhou. Today is the time to share delicious food with you. Are you ready?
This summer, many friends will make mung bean soup at home to quench their thirst and relieve the heat. Eat the cooked mung beans directly, which reduces fat and is delicious. But recently, many friends have asked me: I made mung bean soup at home. , why do mung beans always fail to blossom and sand, and the mung bean soup turns red after a while and smells like rust?
So today I, Jiang Yizhou, will share with you 3 tips for making mung bean soup. , as long as you learn these 3 tips, you can ensure that the mung bean soup you make will be blooming and sandy, the soup will not turn red, and it will be very delicious. Next, I will share with you these 3 tricks and the correct way to make mung bean soup.
Tips 1. Soak mung beans in boiling water or dry-fry.
When making mung bean soup in summer, the first trick is to soak the mung beans in boiling water or stir-fry them in a pot. Wash the mung beans two or three times after buying them. After washing, drain the mung beans, put them in a bowl, and soak them in boiling water for half an hour.
Or heat the pot without adding anything. Put the washed and drained mung beans into the pot, and stir-fry for five minutes over low heat. In this way, it is easier for mung beans to release nutrients into the soup, and they will bloom and become sandy when cooked. They will be soft, glutinous and delicious. You must remember this.
Tips 2. Mung beans must be cooked in cold water.
When making mung bean soup in summer, if you want the mung beans to bloom and become sandy and the soup not to turn red, the second trick is to put the mung beans in cold water. If you put the mung beans in boiling water, the mung beans will shrink when heated, and the nutrients and umami flavor will not be released. It’s in the soup,
So when we cook mung bean soup, we must put cold water in the pot, first turn on high heat and boil, cook for ten minutes, then turn to medium and low heat and cook for 15 minutes, the mung beans cooked in this way will become sandy Blooms and is very tasty.
Tip 3. White vinegar must be added when cooking.
When making mung bean soup in summer, if you want the mung beans to bloom and the soup not to turn red, the third trick is to add white vinegar before taking it out of the pot. The reason why the mung bean soup turns red is that the stainless steel pot or iron pot, or the water contains Alkaline substances cause the soup to turn red.
Therefore, when we are about to cook the soup, we must put some white vinegar to neutralize the acidic substances in the white vinegar and the alkaline substances in the mung bean soup. In this way, the mung bean soup will not turn red. And add a little bit of white vinegar and cook it for more than ten seconds. There will be no sour taste at all. You can rest assured.
Next, I will share with you the correct method of making mung bean soup.
Step 1,
After buying the mung beans, wash them two or three times. After washing away the impurities, drain the water, put them in a bowl, soak them in boiling water for half an hour, or clean the pot, turn on the lowest heat, and dry-fry them. 3 to 5 minutes, then drain and set aside.
Step 2,
Then add an appropriate amount of water to the pot, put the mung beans into the pot under cold water, first turn on the high heat and cook for 15 minutes, the purpose is to make the mung beans bloom and the nutrients are released in the soup, then turn to medium and low heat and cook for ten minutes, the purpose is Make the mung beans taste soft and sandy.
Step 3,
When the pot is finally out of the pot, let’s put less white vinegar to neutralize the acidity of the white vinegar and the alkalinity in the soup. In this way, the soup will not turn red. You can drink it after pouring it out. The mung beans will bloom. Sha, the soup is not red. Go and boil it quickly.
Summary: How about
Friends, after reading the article, this time I know how to make mung bean soup in summer. If you want the mung beans to bloom and become sandy and the soup not to turn red, have you learned the 3 tricks I shared with you? Remember to Collect the articles. I am Chef Jiang Yizhou. See you in the next issue.
