How to make mung bean soup have a rustling texture?

1. Soak before cooking

Newly purchased mung beans are very hard and need to be soaked in advance. Mung beans will absorb enough water after soaking and then expand, so they are more likely to be gritty when cooked.

2. Frozen mung beans

If you want the mung bean soup to taste sandier, you need to let the mung beans feel the stimulation of alternating hot and cold. Before cooking, freeze the mung beans to cool them down. When cooked, the mung beans will be stimulated by heat, so the mung beans will be rotten and sandy.

3. Add water multiple times.

Generally speaking, when cooking mung bean soup or porridge, you will add enough water at one time, but if you want to cook it with a harsh taste, you need to add water multiple times, because each time you add water, you will add more water. Mung bean soup should be reheated after cooling. Under the repeated stimulation of hot and cold, mung beans will expand and burst, making the cooked mung bean soup taste more hoarse.

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How long does it take for mung bean soup to become gritty?

It usually takes about thirty to forty minutes to cook.

Mung bean soup has a good effect of clearing away heat and relieving summer heat. If you want to drink mung bean soup to achieve a good heat-clearing effect, you can boil it over high heat for 5-6 minutes, and then fill it up after the soup turns green. At this time, the mung bean soup has the lowest degree of oxidation and the strongest heat-clearing ability. If you don’t have this need, just eat mung bean soup like ordinary sweet soup. For a stronger flavor, it is generally recommended to cook for 30-40 minutes until the mung bean soup is cooked through. Of course, the cooking time also depends on the pot. Cooking in a regular casserole takes much longer than cooking in a pressure cooker.

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The specific method of making mung bean soup

Recipe: mung beans, rock sugar, water.

1. After the mung beans are cooked, wash them twice with water to pick out the bad ones. Washed mung beans also need to be soaked.

2. Prepare a basin of water and soak the mung beans in it for 10 minutes. Remember not to cook the mung beans directly after soaking them, otherwise they will not cook properly and it will take too long. If mung beans want to soften, rot, and bloom in a short period of time, one step that must be done is freezing.

3. Put the soaked mung beans and soaked water into a plastic bag, seal it, and put it in the refrigerator to freeze. It takes over 2 hours to completely freeze. Once completely frozen, remove the plastic bag and set aside.

4. Next, pour water into the pot. If you like thinner, add more water. After pouring, bring the water to a boil over high heat. After cooking, we put the frozen mung beans in and continue cooking on the fire. Bring to a boil until it boils again. After about 10 minutes, you will find that it has bloomed.

5. In just 10 minutes, the mung beans softened and bloomed, and the sand started to rise. Finally we added some rock sugar. If we don't like the sweetness, we can't put them in it. After adding, stir with a spoon and continue to cook for about 10 minutes, then turn off the heat and let it cool before drinking.

Tip:

Before adding the mung beans to the pot, you must allow them to soften, waxy and bloom in a short period of time. This step is to soak the mung beans and then freeze them in the refrigerator. After freezing for 2 hours, you can put it in a pot and cook it.