Therefore, in Xia Zhishi, almost every family will use it for heatstroke prevention and cooling, and clearing away heat and toxic materials, but not all families will make mung beans well and use them well.
To make mung beans delicious, you still need to master some cooking skills.
skills of cooking mung bean soup When cooking mung bean soup, sometimes the color of mung bean soup is red and muddy because it is cooked for too long, and the characteristic flavor of mung bean is lost.
Here, several methods of cooking mung bean soup are listed, so you might as well try.
method 1: wash the mung bean and control the moisture, pour it into the pot, and add boiling water. The amount of boiling water should be less than 2 cm. After boiling, switch to medium heat. When the moisture is to be boiled (pay attention to avoid sticking to the pot), add a lot of boiling water, cover the pot, and continue cooking for 2 minutes until the mung bean is crispy and the soup is green.
method 2: wash mung beans, soak them in boiling water for 2 minutes, take them out and put them in a pot, then add enough cold water and cook them for 4 minutes.
method 3: wash mung beans, put them in a thermos bottle, and pour boiling water to cover them.
after 3-4 hours, the mung bean grains have swelled and softened, and it is easy to boil the mung bean in a short time after cooking in the pot.
method 4: wash and dry the picked mung beans, fry them in an iron pan for about 1 minutes, and then cook them again, and the mung beans will soon be boiled.
Method 5: Wash mung beans and soak them in boiling water for 1 minutes.
after cooling, put the mung bean into the freezer of the refrigerator, freeze it for 4 hours, take it out and cook it. The mung bean will be crisp and rotten soon.