Several ways to make mung bean porridge

Mung bean porridge

Ingredients: 30g mung beans, 100g japonica rice.

Method:

1. Rinse the rice with clean water; remove impurities from the mung beans and wash them with clean water.

2. Put the mung beans into the pot, add about 500g of water, bring to a boil over high heat, and simmer over low heat for about 40 minutes. When the mung beans are crispy, add rice and cook over medium heat for about 30 minutes. , cook until the rice grains bloom and the porridge soup is thick. After cooling, add sugar, mix and eat.

Efficacy: Mung beans are a very good summer-relieving food. They can clear away heat and relieve heat, detoxify and relieve pain, diuresis and dehumidification. When paired with japonica rice, cooked into porridge, it can also strengthen the spleen, nourish qi, nourish blood and promote fluid production. , it is indeed a good product to relieve summer heat.

Lily and Mung Bean Porridge 1

Ingredients: 30 grams of lily, 50 grams of mung beans, 100 grams of rice, and 30 grams of sugar.

Method:

1. Wash the lilies and mung beans and remove the sediment; wash the rice and remove the sediment.

2. Put the rice in the pot, add 300 ml of water, add lily and mung beans, bring to a boil over high heat, then simmer over low heat for 1 hour, add sugar and mix well.

Efficacy: clearing away heat and detoxifying, diuretic and reducing swelling.

Lily Mung Bean Porridge 2

Method:

1. Soak the mung beans and put them into the pot and stir-fry for 5-6 minutes. Put the pot on the fire and pour in water, add mung beans and lilies, cook for 15 minutes, then add rice and bring to a boil, then turn down the heat and simmer until the porridge is thick enough;

2. Pour it into a bowl after taking it out of the pot. Just add rock sugar and serve with fried steamed bun slices.

Features: heat-clearing, detoxifying, beautifying and beautifying.

Tip: Dry-fry the mung beans to reduce the cooking time.

Mung bean, lily and chrysanthemum porridge

Ingredients: 150g of mung beans, 30g of lily, 10g of chrysanthemum (use ordinary dried chrysanthemum), rock sugar.

Method:

1. Wash mung beans, lilies and chrysanthemums, and soak mung beans and lilies in water for 20 minutes.

2. Put all the ingredients into the pot and fill it with two-thirds of the pot's water.

3. Bring to a boil over high heat, then reduce to low heat and simmer for about an hour and 20 minutes. The purpose of simmering for a longer time is to give the mung bean soup a gritty feel, and it will be more pleasant to drink when frozen.

Features: Due to the addition of lily, the soup has a natural sweetness, coupled with the fragrance of chrysanthemum, this summer porridge will definitely whet your appetite.

Barley and mung bean porridge

Ingredients: barley, mung beans, honey

Method:

1. Soak barley and mung beans overnight.

2. Boil the soaked barley and mung beans in water for half an hour.

3. Put the cooked porridge, soup and water into a blender and beat into a paste.

4. After cooling to below 40 degrees, add honey and serve.

Millet, wolfberry and mung bean porridge

Ingredients: millet, wolfberry, mung bean

Method: Soak the mung beans in warm water one hour in advance, wash and cook for about 40 seconds Minutes, put the washed millet into the pot and cook together for 20 minutes, then put the washed wolfberry into the pot and cook for about 5 minutes, you can have a delicious and nutritious millet, wolfberry and mung bean porridge.

Mung bean and millet porridge

Ingredients: 50g mung beans, 50g millet, 50g rice, 50g glutinous rice

Method:

1. Wash mung beans Clean, soak for more than 2 hours, and wash millet, rice, and glutinous rice together.

2. Put all the ingredients into the pot, add at least 1000ml of water, bring to a boil over high heat, and simmer over low heat for 40 minutes.

3. Stir once every 10 minutes or so to avoid sticking to the bottom of the pot.

4. Turn off the heat, simmer for about 10 minutes, stir evenly with a spoon and serve.

Appendix:

Notes:

1. Cook the mung beans until crispy, then add the rice to cook the porridge.

2. Mung beans are relatively hard, so soaking them in the refrigerator overnight will save time when making porridge.

Tips for cooking mung bean soup

When cooking mung bean soup, sometimes the color of the mung bean soup becomes red and muddy due to cooking time too long, and the mung bean soup loses its original taste. characteristic flavor. Here are several ways to make mung bean soup.

Method 1: Wash the mung beans and drain them, pour them into a pot, and add boiling water. The amount of boiling water should be enough to cover the mung beans by 2 centimeters. After boiling, switch to medium heat and let the water boil. When it's time to cook it dry (be careful to prevent it from sticking to the pot), add a lot of boiling water, cover the pot, and continue cooking for 20 minutes, until the mung beans are crispy and the soup is green.

Method 2: Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook on high heat for 40 minutes.

Method 3: Wash the mung beans, put them into a thermos, pour boiling water and cover. After 3 to 4 hours, the mung beans will have swollen and become soft. If you put it in the pot again, it will be easy to cook the mung beans in a short period of time.

Method 4: Wash and dry the selected mung beans, dry-fry them in an iron pot for about 10 minutes, and then cook them. The mung beans will be cooked quickly.

Method 5: Wash the mung beans and soak them in boiling water for 10 minutes.

After cooling, place the mung beans in the freezer of the refrigerator and freeze for 4 hours. Take them out and cook again. The mung beans will become crispy quickly.

How to quickly cook mung bean soup

First wash the mung beans and drain the water; put water in the casserole to boil, then add the mung beans, the amount of water should be slightly more than the mung beans (submerge the mung beans) About half an inch); cook over high heat until the soup is almost dry, add boiling water, cover the casserole tightly, simmer for 20 minutes, skim off the floating shells, and cook for another 15 minutes until the mung beans bloom. When crispy, add sugar and make mung bean soup.

Kelp and mung bean soup

Ingredients: 100 grams of kelp, 100 grams of mung beans, 200 grams of pork tibia, and 10 grams of salt.

Method:

1. Wash, soak and shred the kelp; wash the mung beans and remove impurities; beat the pork tibia.

2. Put kelp, mung beans, pork bones and salt into a stew pot, add 500 ml of water, bring to a boil over high heat, then simmer over low heat for 1 hour.

Efficacy: Nourish liver and kidney, benefit essence and blood, and detoxify.