1, soak mung beans
Soak mung beans in clear water for about 10 minute, drain the water, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking, and are frozen and cracked according to the principle that water becomes ice and its volume becomes larger. Cracked mung beans will disperse when exposed to hot water, can be boiled and bloom soon. It's just a simple physical change, and nutrition will not be lost.
2. Add water in stages
The first thing to do is to add a little water, then cook the mung bean until it blooms, then add a lot of water to the pot and cook it until the mung bean soup becomes thick, which saves a little time to cook the mung bean.
3. Mung beans are soaked in boiling water in advance and cooked.
Wash mung beans and soak them in boiling water 10 minute. After cooling, put mung beans into the freezer of the refrigerator, freeze for 4 hours, take them out and cook them again. Mung beans will be crisp and rotten quickly, and they will be cooked in 30 minutes.
4, stew crisp rotten method
Wash mung beans, drain water, put them in a casserole and add water to boil, then add mung beans, with a little more water than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup. Compared with the above methods, the key of this method lies in stewing, and the cooked mung bean soup tastes soft.
5. Dry frying method
Wash and dry your own mung beans, then prepare an iron pot, fry the mung beans in the iron pot for about 10 minutes, and then add water to boil. This can speed up the cooking time of mung beans, and it can be cooked in about 40 minutes. But in life, few people fry mung beans in iron pots, thinking it is an extra step. In fact, the principle of doing this is that mung beans can be cooked quickly without freezing in the refrigerator.
6, lazy version skillfully cooked mung bean soup
Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3~4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time. This method is very simple, suitable for friends who have no cooking experience, convenient and fast.
According to experts, if you want to cool off the heat, cook 10 minutes or so and drink clear soup; If you want to detoxify, you have to cook for a long time. Beans are best boiled and eaten together.
Summer-relieving mung bean soup
Ingredients: mung bean100g, water1500g, soft sugar.
working methods
1. Pick out the impurities in mung beans.
2. Wash the mung beans.
3. Put water in the pot first, and then put mung beans.
4. Put the pot on the fire and cook 15 minutes. Turn off the fire and cover it with sugar 10 minute.
5. You can drink it after it is packaged.
Jiedu mung bean soup
The main ingredient is mung bean. Prepare 150g mung bean, then add water to boil, and add appropriate amount of rock sugar. This kind of pain is a necessary ingredient.
1. Wash mung beans first and soak them in boiling water for about 40 minutes;
2. Drain the water, put the mung beans into the pot and add boiling water. The amount of water is slightly more than that of mung beans (about half an inch immersed in mung beans);
3. Cover the fire and cook, and turn off the fire when the soup is almost dry;
4. Add boiling water, cover the lid tightly, stew for 20 minutes, skim off the floating skin, and cook for 15 minutes, so that the mung beans will bloom crisply. Add rock sugar to make mung bean soup.
The benefits of drinking mung bean soup
1, clearing away heat and relieving summer heat
Mung beans are cool, if subdivided, the meat of mung beans is flat, the skin of mung beans is cold, and mung bean soup cooks all the nutrients in the skin of mung beans. Soup is also a cool food, which is very suitable for eating in summer. It can clear away heat and fire, and cool down the summer heat.
2, diuretic detoxification
Mung beans have diuretic and qi-lowering effects. Drinking food or drugs after poisoning can eliminate toxins in the body, and has detoxification effect on heat swelling, heat thirst, heat dysentery, pox virus and macula.