The practice of mung bean paste, take mung beans and wash them in cold water; Warm water immersion 1 hour. Take a high pot, 8 times the amount of mung beans, pour mung beans, continue to cook for 5 minutes, then simmer slowly, after about 30 minutes, change the fire, after 5 minutes, open the lid and quickly shovel off the floating mung bean skin on the upper layer; Then cover the lid and repeat the above actions until most of the mung beans are crisp and rotten, and add a proper amount of rock sugar.
The specific method of red bean paste is similar to the above, except that red bean paste does not need to scoop off the bean skin, it needs to be cooked for a longer time and needs to add more sugar; Most importantly, finally, you need to add dried tangerine peel. In any case, you can't eat delicious red bean paste in Shanghai. The key is that you don't add dried tangerine peel.
Green bean paste practice
Mung beans and sugar (weight: 1: 1) should be prepared as materials for mung bean paste. First of all, wash the mung beans, cook them in a pot, and then peel them (if the mung beans are cooked for a long time, the skins will naturally float and then wash them away with clear water).
Otherwise, you can also buy mung bean kernels with shells to cook, which can save this procedure. Drain the peeled mung beans, then steam them in a steamer (or rice cooker), filter them into mung bean paste, and squeeze the water with gauze. Finally, put the semi-dry mung bean powder into the pot, add sugar and fry until it is dry, that is, mung bean paste.
The practice of mung bean paste
1. First, break the cooked mung beans with a blender.
2. Screen out the bean paste shell with a sieve.
3. Squeeze the screened bean paste into bean paste with gauze.
4. Add oil and sugar and stir-fry until dry (100g bean paste: 20g sugar).
Ps: You can do it without screening.
The following are recipes related to mung bean paste.
Preserved jade fruit-cool and tender feeling, the most suitable tea fruit in summer.
1。 Mix and knead 200 grams of oil-free white bean paste and 2 grams of matcha powder until smooth, that is, matcha stuffing, 5 grams each.
2。 Mix 20g of Ge Fen with100g of fine sugar, add 500g of water, cook with low fire until transparent, and then remove from the fire.
3。 Take a container model with a small round hole (such as a round chocolate mold), first put a little powder paste of Method 2, then put matcha stuffing, and finally put the powder paste until it is full. After cooling, it can be deducted. It tastes better after cooling.
Preserved jadeite-
1。 Stir 2 grams of green bean paste and green tea powder until smooth, that is, matcha stuffing, and divide it into several portions ~ I dug it casually with a spoon, and the shape is not good, and the periphery is easy to leak into the mold, so I have to knead it into balls ~
2。 Mix 30 grams of potato starch with 100 grams of sugar, add 500 grams of water and cook with low fire until transparent, then remove from the fire. If you don't have potato starch, you can also use lotus root starch, as long as it can solidify ~ ~ If you use lotus root starch, you should dilute it, because lotus root starch is generally sweet, and the surface of this solution is too thick, otherwise it will easily solidify ~ slightly dilute ~
3。 Take a container model with a small round hole (such as a round chocolate mold), first put a little powder paste of Method 2, then put matcha stuffing, and finally put the powder paste until it is full. After cooling, it can be deducted. It tastes better after cooling. Today, I used the mold I bought in Vuormaa. It's so cheap ~ Hehe ~ ~ ~ There's still a little left. I made it with the egg tower mold, and it's also very beautiful ~ ~ ~ ~ I just put it in the refrigerator for an hour or so ~ ~ ~
By the way, it should be noted that there is sugar in the matcha stuffing, so it can't be too sweet outside ~ or a little sweeter outside, with less sugar inside, which is complementary in short.
Mung bean paste milk
Materials:
2 tablespoons green bean paste
Milk 1 cup
Exercise:
1. Cook and take 2 tablespoons of mung beans.
2. Add milk and stir in a blender.
3. no need for sugar.
Mung bean smoothies
Ingredients: mung bean 100g, 50ml condensed milk, 2 tablespoons honey (30ml), 300g ice cubes, cherry 1, and a little mint leaves.
working methods
◆ Wash mung beans with clear water, put them into a pot, pour in appropriate amount of clear water, boil them with strong fire, and then turn to low heat for about 30 minutes until the skin of mung beans cracks.
◆ Remove mung beans and drain them, mix in condensed milk and honey and mix well.
◆ Ice cubes are put into crushed ice to form sand ice.
◆ Put the smoothie into a bowl, pour the mung bean condensed milk around it, and finally decorate with mint leaves and cherries.
Kelp and mung bean soup
The raw materials are kelp 100g, mung bean 100g, pig tibia 200g and salt 10g.
working methods
◆ Wash, soak and shred kelp; Wash mung beans and remove impurities; The pig's tibia was broken.
◆ Put kelp, mung beans, pork bones and salt into a saucepan, add 500ml of water, bring to a boil with high fire, and then simmer with low fire 1 hour.
Nourishing liver and kidney, nourishing essence and blood, and detoxicating.
Zhongdong mung bean vegetable cake
Ingredients: 500g mung bean, 50g vegetable oil, flour 150g, onion 1 root, 3 cloves of garlic, a little pepper and fresh ginger, and proper amount of salt.
working methods
◆ Soak mung beans in water for 24 hours, and wash off the epidermis for later use.
◆ Grind mung beans, shallots, ginger and garlic with a food processor, and then mix them with flour, Chili powder and salt to form mung bean paste.
◆ Put a proper amount of oil in the wok, scoop the mung bean paste into the wok with a spoon, make a small round cake, and fry until both sides are golden.
Mung bean rice
The raw materials are 50 grams of mung beans and 200 grams of japonica rice.
working methods
◆ Wash mung beans, remove sediment, soak them in warm water for 4 hours, put them in a pot, add 300 ml of water and cook for 30 minutes.
◆ Put the rice into the rice cooker, add mung beans and juice, and then add a proper amount of water, such as cooking as usual.
Clearing away heat and toxic materials and lowering blood pressure. People with high blood pressure eat. Suitable for all seasons.
Porridge recommendation
Mung Bean Congee
The raw materials are mung bean 30g and japonica rice 100g.
working methods
◆ Wash mung beans and japonica rice.
◆ Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rotten rice juice is sticky. Take 1-2 times a day.
Efficacy Mung bean is a very good summer food, which can clear away heat and relieve summer heat, detoxify and relieve pain, and induce diuresis and dehumidification. Paired with japonica rice, it can be cooked into porridge, and it can also strengthen the spleen and replenish qi, nourish blood and promote fluid production. It is really a good summer product.
Lily and mung bean porridge
Raw materials: lily 30g, mung bean 50g, rice 100g, sugar 30g.
working methods
◆ Wash lily and mung bean, and remove sediment; Taomi, remove the mud and sand.
◆ Put the rice into the pot, add 300ml of water, add lily and mung bean, boil over high fire, then simmer 1 hour, add sugar and mix well.
Has the effects of clearing away heat and toxic materials, promoting diuresis and reducing swelling.
Mung bean lily chrysanthemum porridge
Raw materials: mung bean 150g, lily 30g, chrysanthemum 10g (just ordinary dried chrysanthemum), crystal sugar.
working methods
◆ Wash mung beans, lilies and chrysanthemums, and soak mung beans and lilies in clear water for 20 minutes.
◆ Put all the ingredients into the pot and add two-thirds of the pot of water.
◆ First boil the mung bean soup with high fire, and then simmer for about one hour and twenty minutes. Stew for a long time to make mung bean soup have a rustling feeling, and it is more refreshing to drink it frozen.
Thanks to the addition of lily, the soup has a natural sweetness, coupled with the fragrance of chrysanthemum, this summer porridge will definitely make your appetite open.
skill
Tips for cooking delicious porridge
Soaking: Soak the rice in cold water for half an hour before cooking porridge to make the rice grains swell. Such advantages: 1, saving time by taking porridge; 2. When stirring, it will turn in one direction; 3. The porridge is crisp and delicious.
Boil water in the pot: Everyone's common sense is to cook porridge with cold water, and the real expert is to cook porridge with boiling water. Why? You must have had the experience of cooking porridge in cold water, right? Boiling water in a pot will not have this phenomenon, and it will save more time than boiling porridge with cold water.
Heat: first boil it with high fire, then turn to low heat, about 30 minutes. Don't underestimate the change of fire, the fragrance of porridge is emitted from it!
Stir: in order to "thicken", that is, to make the rice grains full and crisp. The skill of stirring is: stir a few times when boiling water enters the pot, cover the pot and simmer for 20 minutes, then start stirring continuously for about 10 minutes until it is crisp and thick.
Oil: Do you want oil when cooking porridge? Yes, add a little salad oil about 10 minutes after the porridge is changed to slow fire, and you will find that the porridge is not only bright in color, but also fresh and smooth in mouth.
Cook the bottom of the pot separately from the ingredients: most people are used to pouring everything into the pot when cooking porridge, but the century-old porridge shop can't do this. The bottom of porridge is the bottom of porridge, and the ingredients are ingredients. Cook and simmer separately, and finally put a piece to cook for a while, never exceeding 10 minute. The porridge cooked in this way is refreshing and not turbid, and the cooked food has no peculiar smell. Especially when the auxiliary materials are meat and seafood, the porridge bottom should be separated from the auxiliary materials.