The real summer has arrived. I live in a place where it rains as soon as it is hot, and then it is stuffy and hot, and I have no appetite for eating. The sun is very poisonous from morning to noon. If you go out, you must pay attention to sun protection. Many friends are prone to heatstroke in this climate. In this case, we should improve our diet. There are many foods in summer, such as cucumber and bitter gourd, eggplant, wax gourd and so on. These are seasonal vegetables in summer and can be cooked for three meals a day. Besides three meals a day, you can also make some snacks or appetizers. What I want to share this time is the delicious food of mung bean.

mung bean is a holy product for relieving summer heat. When it's hot, the best seller in the dessert shop is ice cream. After all, ice cream has a high fat content, which often affects the spleen and stomach, so it is recommended to eat mung beans to relieve summer heat and be healthy. Mung beans are detoxified, so some friends who drink Chinese medicine don't recommend eating them. The practice to be shared this time is a mung bean jelly method, which has the same appearance as tofu, green color and tender taste. Usually like to treat it as a dish, so it is salty. Eat a little appetizer before meals, and it will melt in the mouth and be refreshing.

This method is relatively simple, and there is no need to add starch and flour, because mung bean itself has a high starch content, so just add a little salt and baking soda. Baking soda is mainly used to increase the taste, and you can not add it if you don't like it. If you don't like salty food, you can make it sweet and mix it with milk tea, and the taste is also very good. Because it's made by ourselves, it doesn't add any additives, so it can't be kept for a long time. It's best to eat as much as possible. Friends who like to eat can collect it and try it. It's really simple!

required materials

3g mung bean, 6ml clean water, proper amount of salt and a little baking soda.

dip: half a bowl of minced garlic, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of balsamic vinegar, a little sugar, a spoonful of Chili oil, 2 spoons of Laoganma, a little sesame oil and a little boiled water.

production steps

1. Prepare 3g mung beans, soak them in water in advance, and soak them until they are crushed by hand. Wash it clean.

2. put them into a cooking machine, add 6 ml of cold water and break them into pieces.

3. Then prepare a piece of gauze and squeeze out the juice. Don't waste mung bean residue, you can make it into dough with flour and make it into steamed bread or steamed buns.

4. Skim off the floating foam on the surface, then add a proper amount of salt and a little baking soda, and do not add any. Stir well and set aside.

5. Pour the mung bean juice into the pot, turn on a small fire, and keep stirring with a spatula until the juice becomes sticky, then turn off the heat. If there is too much water and too little water, it will not solidify.

6. prepare a container, pour the mung bean mucus in, shake it flat, and let it cool and solidify for a while. This will take more than 2 hours.

7. make a dip when cooling. Add half a bowl of minced garlic, appropriate amount of pepper, appropriate amount of soy sauce, appropriate amount of balsamic vinegar, a little sugar, a spoonful of Chili oil, 2 spoons of Laoganma, a little sesame oil, and finally add some cold boiled water and stir well.

8. just cut it into small pieces after cooling and solidification.

9. put it in a plate, then pour in the dip, then add a little chopped green onion, and finally stir it for a few times to eat.

Tip:

1. Friends who like to eat sweet can change the salt into sugar, and the lighter ones don't need to be dipped.

2. Don't use too much water, or it won't solidify.