How to make mung bean smoothie

Method 1:

Ingredients: mung beans, ice cubes, evaporated milk (condensed milk), syrup, white sugar

Method:

1. Wash the mung beans and add 4 times of water.

2. After boiling over high heat, turn to low heat and simmer for about 30 minutes until crispy. Pay attention to avoid sticking to the pan.

3. Add sugar and stir to taste.

4. Use a blender to crush the ice cubes. And serve the smoothie into a bowl.

5. Pour the cooked mung beans over ice and top with evaporated milk (condensed milk).

6. Finally add a small amount of syrup (optional).

Tips: When cooking mung beans, you can also mix the glutinous rice flour with a small amount of water, pour it into the pot and boil together. Adding glutinous rice flour will taste gritty, so don’t add it if you don’t like it. This method creates a smoothie dessert that can be eaten with a spoon.

Method 2:

Materials: mung beans, purified water, rock sugar, ice cubes, white sugar

Method:

1. Wash mung beans Soak in advance for more than 2 hours. Put it into the rice cooker, add appropriate amount of purified water and rock sugar, and press the porridge button.

2. Pour out the soup from the cooked mung beans to remove the heat, and put it in the refrigerator to drink as a drink.

3. Let the boiled mung beans cool and set aside.

4. Pour half a cup of ice cubes, half a cup of mung beans, and appropriate amount of sugar into the wall breaker, and stir until smooth and thick.

Tips: The finished product of this method is the mung bean smoothie we bought at the canteen, a viscous drink type. Strictly speaking, it is more appropriate to call it smoothie. Smoothie will add water and will eventually become a drink, while smoothie does not add water, it is directly beaten out of ice cubes and turned into sand. Smoothie is like shaved ice.

Various food recipes for mung bean smoothie

1. Watermelon and mung bean smoothie

1. Wash an appropriate amount of mung beans and add twice the volume of purified water (tap water Also), install a quick electric kettle with heat preservation function. After turning on the power for about 5 minutes, the water will automatically keep warm for about 60 minutes. Standby for cooling when power is off.

2. Clean the eaten watermelon rind (preferably eaten with a spoon), cut it into small dices (the size of the soybeans after swelling), put it into the soymilk machine, and then put the mung beans in the electric kettle Pour the soup into the soymilk machine (you can keep some mung beans for later use), select the fruit and vegetable cold drink function, and it will automatically stir into watermelon juice and mung bean paste in about 2 minutes. If the juice is not thick, add the reserved mung bean paste and continue stirring.

3. Pour the prepared watermelon rind juice and mung bean paste into the container, add honey, stir evenly and serve.

2. Yogurt and Mung Bean Paste

1. Wash the mung beans and soak them in cold water for 2 hours.

2. Pour the beans with water into the cooking pot, add cold water (mung beans: cold water = 9:1), open the lid and cook the mung beans over high heat.

3. When the water boils, remove the white foam floating on the surface of the soup, reduce the heat to medium-low and continue to cook for 20 minutes with the lid open.

4. Pour out part of the soup and cook the remaining soup and mung beans in the pot over medium-low heat until all the mung beans crack.

5. Reduce the heat to low, stir the bean paste continuously with a spoon to avoid sticking to the bottom of the pot, and slowly reduce the juice.

6. When the mung bean paste in the pot becomes thicker and the bean paste and soup gradually turn light red, turn off the heat and add rock sugar to cool.

7. After the rock sugar has completely melted, use a strainer to filter and squeeze the mung bean shells to remove the sand.

8. Stir the pure mung bean paste in the bowl, pour in the yogurt, mix well and drink.