Practice of cooking mung bean porridge:
Step 1: put a proper amount of mung beans in a large bowl, pour water for 2-3 times, and finally control the moisture.
Step 2: Boil a pot of boiling water, pour in mung beans, soak for 10- 15 minutes, take out mung beans and control the water for later use.
Step 3: put the mung beans in a fresh-keeping bag, put them in the refrigerator for 2 hours, and then take them out.
Step 4: Put the mung beans in a clean saucepan, pour in appropriate amount of water, boil over high fire, and continue to cook for about 10 minute, and the mung beans will blossom and mature.
When cooking mung bean porridge, we need to do two more steps:
The first is to soak mung beans in boiling water, because it can quickly reduce the hardness of mung beans and make them easier to cook.
The second is to freeze the soaked mung beans for 2 hours. This is because the skin of mung beans will be seriously damaged under great temperature difference, and mung beans will be cooked quickly when porridge is cooked in the later stage.
Nutritional value of mung bean
The content of protein in mung bean is 22%~26%, which is 2.3 times that of wheat flour, 2.7 times that of millet, 3 times that of corn flour and 5.2 times that of rice. In mung bean protein, the content of eight amino acids necessary for human body is 2~5 times that of cereals, including whole protein rich in amino acids, tryptophan, lysine, leucine and threonine. Therefore, mung beans are eaten with rice and millet, and amino acids can complement each other.
Mung beans contain about 50% starch, second only to cereals, in which amylose accounts for 29% and amylopectin accounts for 7 1%. The cellulose content in mung beans is relatively high, generally 3%~4%, while that in cereals is only 1%~2%. The fat content in mung beans is low, generally around 1%, mainly unsaturated fatty acids such as palmitic acid, linoleic acid and linolenic acid.
Mung beans are rich in B vitamins, minerals and other nutrients. Among them, vitamin B 1 is 7.5 times that of chicken; Vitamin B2 is 2-4 times that of cereals and higher than pork, milk, chicken and fish. Calcium is 4 times that of cereal, 7 times that of chicken, 4 times that of iron, and 2 times that of cereal, pork, chicken, fish and eggs. Mung bean contains many kinds of phospholipids needed by human body.
Mung bean porridge refers to porridge with mung beans as the main material and mixed and boiled. Mung bean porridge is a kind of common coarse cereal porridge, which is cold and sweet, has the effects of clearing away heat and toxic materials, reducing fire and relieving summer heat, and is very suitable for eating in summer.