In summer, everyone will think that attention should be paid to cooling off the heat in diet, and mung beans are the best products to cool off the heat. The heat-clearing effect of mung beans mainly lies in the skin of mung beans, and the detoxification effect lies in the meat of mung beans.

Pay attention to cooking mung beans

1. Do not cook mung beans in an iron pan, because mung beans contain element tannin, which will generate black iron tannin when it meets iron at high temperature, which will be harmful to human body after drinking;

2. Mung beans should not be overcooked, so as not to destroy organic acids and vitamins and reduce the efficacy of clearing away heat and toxic materials.

Pay attention to eating mung beans.

Mung beans are cold and cool. People with spleen and stomach deficiency should pay attention to eating less or not, and mung beans are generally not suitable for winter.

Below, Huahui Gourmet recommends the distinctive mung bean food. You might as well stir it up at home. It's very simple to make, and the kitchen white can also make it easily. Take a small notebook and write it down quickly.

Materials: mung bean, sugar flakes, dried tangerine peel and clear water

Practice

1. Remove impurities from mung bean, wash it and soak it. Soak the dried tangerine peel in warm water, scrape off the white sac on the surface and cut it into small strips;

2. Put mung beans and dried tangerine peel into a pot and add water to boil;

3. Turn to low fire and cook until mung beans bloom;

4. When the mung beans are cooked and rotten, add a piece of sugar. After seasoning, you can eat them. The dense mung bean paste tastes better when frozen.

Ingredients: mung bean, bean jelly, sugar and clear water

Practice

1. Wash and soak mung bean, put it in an electric rice cooker, add appropriate amount of clear water, press the porridge button (about one and a half hours) and cook until the mung bean is soft and rotten;

2. Pour the cooked mung bean into a large pot and put it on the gas stove, then add a proper amount of white sugar and white bean jelly, and stir until it boils;

3. Then put the stirred bean jelly water into a container, wait for it to cool, and then put it in the refrigerator for refrigeration;

4. Take it out after a few hours. It's cold and ice-cold. Add honey, condensed milk, coconut milk, etc. according to your own preference. It tastes better.

Materials: mung bean, clear water, glutinous rice flour, sugar and milk

Practice

1. Wash and soak mung bean, put it in a pot, and add a proper amount of clear water to boil it.

2. Pour milk, glutinous rice flour and white sugar into a container, stir them evenly, then pour them into cooked mung beans, and continue to boil over low heat, stirring them properly during the cooking process to avoid sticking to the pot;

3. Pour the boiled mung bean water into the popsicle mold, cool it and put it in the refrigerator for more than 6 hours;

4. You can take it out and eat it after freezing. It's clean and hygienic without adding. It's so cool to eat mung bean popsicles in summer. If you like fruit, you can add some fruit particles when pouring it into the popsicle mold, and the taste will be more abundant.

Materials: mung bean, maltose, fine sugar, corn oil and sesame oil

Practice

1. Soak mung beans for a day or so, and then scrub them repeatedly to remove the green skin;

2. Put peeled mung beans into a cooking machine and break them into mung bean paste;

3. Stir-fry the mung bean paste in a non-stick pan, then add a proper amount of sesame oil and corn oil, stir-fry until a dough is formed, and finally add maltose and white sugar and continue to stir-fry until a dough is formed.

4. Take out the pan and knead the fried mung bean paste into your favorite shape, and you can enjoy it.

5. put the mung bean cake in the refrigerator and freeze it. it is an ice-cold mung bean sorbet, which is more suitable for eating in summer.

materials: mung beans, salt, baking soda, soy sauce, vinegar, sugar and sesame seeds

1. Soak mung beans for one night, then add water and put them into a wall-breaking machine to grind them into mud, then filter them with gauze, let the green soybean milk stand, and make bean dregs into mung bean stuffing;

2. Let the green soybean milk stand for a day, then pour out more than half of the liquid, then add a little salt and baking soda, pour it into the pot and heat it and keep stirring;

3. Heat until it is thick, and then pour the green soybean milk into a bowl to cool;

4. After cooling, pour out, cut into mung bean powder strips, add favorite seasonings, mix well and eat;

5. It is suggested to add some light soy sauce, vinegar, white sugar and sprinkle some sesame seeds. It tastes delicious.

Materials: mung beans, ice cubes and rock sugar

Practice

1. Wash and soak mung beans, put them in an electric cooker, add appropriate amount of water, press the porridge button (about one and a half hours) and cook until the mung beans are soft and rotten;

2. After cooking, add a proper amount of rock sugar to adjust the taste;

3. Put the flavored mung beans into the juicer, add a proper amount of ice cubes, press the juicing button, and squeeze to the desired taste;

4. The cool mung bean smoothie is finished, which is very simple and easy to make, and it is first-class in relieving summer heat and quenching thirst.

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