After entering summer, the weather is very hot, and people like to cook mung bean soup to clear away the heat.

After entering summer, the weather is very hot, and people like to make mung bean soup to clear away the heat. But when I make mung bean soup at home, the mung bean soup always turns red, and the taste is not very good. It tastes a bit clear and watery. In fact, if you put the mung bean directly into the iron pot, it will be useless. Today Let me teach you a good way to cook mung bean soup. The mung bean soup cooked according to this method is green and delicious, refreshing and relieves heat. In summer, boiling a pot every day is better than drinking cold boiled water.

Never put an iron pot into the pot when cooking mung beans, otherwise the cooked mung beans will turn red and taste bad, because mung beans contain polyphenols and substances, which can chemically react with iron and form a darker color. In addition to being unsightly in appearance, the compound will also affect the human gastrointestinal tract, causing stomach bloating and discomfort. The correct method is to use a casserole, pressure cooker or rice cooker to make the mung bean soup, so that the mung bean soup is delicious and nutritious.

[Relieving Summer Mung Bean Soup]

1. First, put the mung beans into a basin, add water and scrub them, wash the surface thoroughly, then put them in the basin and add enough water to soak for three hours. If you cook mung bean soup again, The speed will increase a lot, and the mung beans will bloom more easily.

2. Pour the soaked mung beans into the rice cooker, then add enough water, cover the lid and turn on the porridge button. When the time is up, start the pot immediately. Do not simmer in the pot for too long. In addition, when cooking mung beans, be sure not to peel them. Although cooked mung beans are easy to remove, the mung bean skin can clear away heat and relieve heat. If the skin is removed, its efficacy will be greatly reduced.

3. The cooked mung bean soup will smell strong. At this time, you can grab a handful of rock sugar, stir it into the mung bean soup, and let it cool naturally for 2 to 3 minutes. Then scoop it into a bowl and let it cool. Let cool before serving.

4. When drinking mung bean soup, don’t forget that mung beans are also very nutritious and healthy. To scoop out the mung beans, you can add a spoonful of sugar and stir them together to eat. It is best to eat the bean skins together and don’t waste them. Nutritious and healthy.

[Tips for cooking porridge]

1. Some people always have the phenomenon of no blooming when making mung bean soup. The beans do not bloom after boiling for a long time. There is a little trick you can use, that is, prepare a pan in advance to heat it. After a while, put the washed mung beans into the pan, keep the fire low and fry slowly, stir constantly during the frying process, until the surface of the beans becomes a little wrinkled, then take them out quickly. Put it in a pot, add enough cold water to boil, and it will bloom soon.

Second, the second method can also make mung beans boil and bloom quickly. Clean the mung beans first, then find a container with a lid and put the mung beans in. Add enough water, cover the lid, and put it in the freezer of the refrigerator. , freeze for three to four hours, then take out the mung beans, do not leave them in the air for too long, then put them in a pot, add cold water and boil over high heat, this will also make the mung beans bloom quickly, and the cooked mung beans will It is more nutritious and healthy, and tastes good when you drink it.
The dog days of summer are coming soon. Mung beans have the effect of clearing away heat and relieving heat. You might as well prepare some mung beans in advance and cook them in a pot every day to cool down and relieve the heat.