In the hot summer, it is very uncomfortable in high temperature weather, so how to relieve the heat at this time is a topic that people are most concerned about. Cold drinks and ice cream are the favorite foods for young people to eat in summer. However, these are extremely cold foods. Although they are enjoyable to eat at the time, regular consumption can easily cause damage to the gastrointestinal tract, especially for middle-aged and elderly people. , it is best not to eat it.
Mung bean is a plant that has the effect of clearing away heat and relieving summer heat. You can use it to boil water and drink it in summer, which is healthy and nutritious. The skin of mung beans is thick and hard. When many people cook them, they are not soft even if they are cooked for a long time. Moreover, the cooked mung bean soup is turbid and red, and it seems that there is no desire to drink it.
When making mung bean soup, many people are accustomed to washing the mung beans and boiling them directly. In this way, the mung beans will not become soft and bloom even if they are cooked for a long time. The correct way to cook mung beans is to soak the mung beans in water for 2 hours in advance, and then put them in the refrigerator to freeze overnight. In this way, when you cook them in the pot, the mung beans will bloom and become sandy easily.
The correct way to cook mung bean soup
1. First prepare half a bowl of mung beans and wash them with water several times to rinse away the dust and impurities on the surface. Then add an appropriate amount of water to cover the mung beans and soak them for more than 2 hours.
2. Put the soaked mung beans together with water in the refrigerator to freeze overnight, and take them out when they freeze into hard ice cubes the next day.
Add an appropriate amount of water to the soup pot, put the frozen mung beans into the pot with cold water, boil the ice cubes over high heat, bring the water to a boil, then turn off the heat and simmer for 20 minutes.
3. Add an appropriate amount of rock sugar into the pot. Yellow rock sugar has the best taste. If it is not available, ordinary rock sugar or white sugar can also be used. Turn on high heat and bring the mung bean soup to a boil again, then reduce to medium to low heat and simmer for 20 minutes, then turn off the heat and simmer for another half hour.
In this way, a pot of "qualified" mung bean soup is ready. The mung beans are blooming, crispy and quick-sanding. It tastes especially delicious after letting it cool for a while. If you think the method is good, remember to like and save it. Remember to cook it for your family when you have time. drink.
[Summary of key points]
1. Mung beans are directly exposed to the air after molting, so a large amount of impurities and dust will adhere to the surface. Therefore, you must wash them several times with clean water when making soup.
2. When cooking mung bean soup, never put it into the pot directly. First, soak it in water for more than 2 hours to allow the mung beans to absorb the water, then put it in the refrigerator to freeze overnight. In this way, the hard shell tissue of the mung bean will be destroyed. When cooked, the flowers will easily become soft and rotten.
3. When cooking mung bean soup, the ratio of mung beans to water is generally about 1:10. In this way, the ratio of mung beans to soup water is just right. If you only like to drink soup, you can also add more water.
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