How long to cook mung bean porridge
1, using a regular pot to cook mung bean porridge: first soak the mung beans for half an hour to an hour, mung bean porridge can be cooked for 1 hour.
2, using a pressure cooker to cook mung bean porridge: pressure cooker to cook 15 to 20 minutes on the good, like to eat softer on the 25 minutes, and Jiangmai cooked together especially good.
3, the use of rice cooker mung bean porridge: rice cooker on the porridge this gear. The two can be together in the pot, to thicken a little less water on the line. Most rice cookers have automatic porridge function.
Mung bean porridge can be cooked with red beans
Ingredients: red beans, mung beans, hawthorn, jujube.
Method:
1, red beans, mung beans soaked one night in advance.
2, wash hawthorn and jujube, you can cut them into small pieces.
3, to the pot into the appropriate amount of water, the green beans, red beans, hawthorn, jujube into the pot.
4, first boil with high fire, and then adjust to small fire to cook until the beans rot, flowering green beans to clear heat and detoxification.
5, after the ingredients are cooked, add some rock sugar to eat.
The efficacy of red bean and mung bean porridge
Red beans, mung beans are detoxification of the holy products, with high fiber and low fat; hawthorn spleen and stomach; red dates and stomach qi tonic blood and dry. The three with complement each other, eat up the porridge has a kind of sweet and sour taste, very appetizing. In Chinese medicine, mung beans are sweet, cool in nature, into the heart, liver, stomach meridian. It has the effect of clearing away heat and detoxification, relieving heatstroke, inducing water retention and swelling, moistening the throat and quenching thirst, brightening the eyes, clearing the gallbladder and nourishing the stomach, and it has a certain therapeutic effect on sores on the mouth and tongue, sores, ulcers, carbuncles and swellings, cholera, vomiting and diarrhea, phlegm-heat and asthma, wind rash and dengtongue, and drug and food poisoning. Modern medicine believes that mung beans can reduce blood fat and cholesterol, have more obvious detoxification, liver function. Long-term consumption can lose weight, nourish the face, enhance cell activity, and can promote metabolism, lowering blood pressure, thereby preventing the occurrence of cardiovascular disease. But the spleen and stomach cold slippery people must be cautious. Rice is flat, taste sweet, has a tonic, spleen and stomach, diarrhea, diarrhea, less food, nausea, thirst, diarrhea and dysentery function. Rice is rich in nutrients, and most of them exist in the grain skin, so usually should not eat more fine grains, so as not to reduce the intake of inorganic salts and vitamins due to the loss of grain skin. In addition, although the porridge rice is a complementary thing, but not too much.
Tips for cooking mung bean porridge
1, porridge, to avoid porridge overflow in the process of simmering, you can use a larger stainless steel spoon to put inside, or a few drops of sesame oil.
2, if the pressure cooker porridge, boil after 10 minutes on medium heat, and then turn off the fire to simmer until the automatic valve automatically open.
3, glutinous rice is to play a viscous effect, the taste is more smooth, if the rice is good enough, such as northeast rice, then you do not have to put glutinous rice is also viscous and smooth.
4, the porridge will become thicker after cooling, so if you want to drink a thin, the amount of water to increase some.