How long to cook green bean soup with rice cooker
30-60 minutes.
Beans soak in advance or do not soak, wash and add enough water into the rice cooker, boil, you can unplug the power supply, this time do not uncover the lid, and then use a dishcloth soaked in water or clean wet towel to cover the rice cooker vent hole, continue to simmer on the 40 - 60 minutes minutes minutes, the beans to keep the skin of the bean rots! The texture is sandy.
Green bean soup with rice cooker how to cook
Practice one
1, boil hot water, you can also boil hot water directly in the rice cooker.
2, immediately pour hot water in the rice cooker, and at the same time put the cleaned green beans.
3, cover the lid, you can eat tomorrow morning.
Practice two
Materials: green beans, rock sugar
Use of tools: rice cooker
Methods: First, we have to wash the green beans into the rice cooker, add water, put rock sugar, press the cook button. Wait until the water boils and cooks for 5 minutes, then we set the rice cooker to keep warm, keep warm for an hour and a half is done!
Secrets of cooking green bean soup
1, cooking green bean soup to control the length of time
Since the summer heat prevention of mung bean active ingredients may be mainly based on polyphenol antioxidant substances, to maintain their activity, for the summer heat prevention of mung bean effect is very important. In the cooking should be covered with a lid to minimize the contact area with oxygen. At the same time, cooking may wish to boil within 10 minutes of the soup taken out to drink alone, because, at this time, the color of green bean soup is turquoise, dissolved substances are mainly active ingredients in the skin, and the lowest degree of oxidation, the strongest heat-clearing ability. After taking out these soups, add boiling water and continue to cook until the beans are cooked and consumed.
2, don't add alkali when cooking mung bean soup
Mung bean is rich in b vitamins, it is an important part of the mung bean heat relief properties, can make up for the loss of nutrition when sweating. And alkali can seriously damage a variety of b vitamins. At the same time, mung beans in the flavonoids antioxidant components will be added to the loss of alkali, resulting in structural changes, the color to yellow. Therefore, it is best not to add alkali to cook green bean soup. If you want to cook the soup sticky some, consider adding a small amount of oatmeal or glutinous rice to "thicken".
3, don't use iron pot to cook green bean soup
Flavonoids and metal ions in the skin of green beans may form a darker complex. Such as green bean soup with honey, will produce a black color, it is this reason. This reaction is not toxic substances, but may interfere with the antioxidant effect of mung beans, hindering the absorption of metal ions. Therefore, when cooking green bean soup, do not use iron pot, use casserole best.