Main ingredients: 50 grams of rice, 1 spoon of mung beans. Seasoning: a little rock sugar. Practice steps:
(1) mung beans soaked in water for 1 hour beforehand; rice soaked for half an hour beforehand.
(2) Wash the green beans and rice, put them in a pot and add the right amount of water.
(3) Boil them over high heat, then simmer them over low heat until they become porridge.
(4) Crack the rock sugar, add it to the porridge and mix well.
(2) soaking: soak the rice in cold water for half an hour before cooking the congee to allow the grains to swell open. The advantages of doing so:
1, boiling up the porridge to save time;
2, stirring will be turned in one direction;
3, the porridge crispy, good taste.
Boiled water in the pot: everyone's general **** knowledge is cold water porridge, but the real connoisseur is to use boiling water porridge, why? You must have had the experience of cooking porridge in cold water, right? Boiling water under the pot will not have this phenomenon, and it is more time-saving than cold water porridge.
Fire: Bring to a boil over high heat, then lower the heat and simmer for about 30 minutes. Don't underestimate how much you can change the size of the fire, as the flavor of the congee will come out from it!
Stirring: In order to "thicken", that is to say, to make the rice grains full, grains of crispy thick. Stirring techniques are: boiling water in the pot a few times, cover the pot to simmer for 20 minutes, start to stir constantly, and continue for about 10 minutes, until it is crisp and thick out of the pot.
Dotting the oil: do you still need to put oil in the porridge? Yes, the congee changed to a civilian fire about 10 minutes after the point into a little salad oil, you will find not only the finished porridge color bright, but also the mouth of a different smooth .................................. ☉Mung Bean Soup Technique☉
Method 1
Wash the mung beans and control the water, pour into the pot, add boiling water, the amount of boiling water to be no more than 2 centimeters of the mung beans is good, boiling, change to medium heat, when the water to be cooked dry (pay attention to prevent sticking to the pot), add a lot of boiling water, cover the lid of the pot, and continue to cook for 20 minutes, to be the mung beans have been rotting, the soup can be turquoise color.
Method 2
Wash the green beans, soak in boiling water for 20 minutes, fish out and put into the pot, then add enough cool water, strong fire to cook for 40 minutes Method 3
Wash the green beans, put into the thermos, pour boiling water to cover. 3~4 hours later, the green beans have been upsized and softened, and then under the pot to cook, it's easy to be in a shorter time will be cooked green beans rotten.
Method 4
Wash and dry the picked green beans, dry frying in an iron pot for about 10 minutes, and then cook, the green beans can be cooked very quickly.
Method 5
Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans in the freezer of the refrigerator, freeze for 4 hours, take out and cook again, the green beans are quickly crispy.
☉Fast cooking mung bean soup method☉
Usually, the family cooking mung bean soup, is the first to soak the mung bean into the cold water pot with a strong fire and then switch to a small fire to simmer, the mung bean soup is cloudy gray-yellow, very time-consuming. Fast boiling green bean soup method can avoid this defect, the practice is: first of all, wash the green beans, drain the water; casserole put water to boil, and then into the green beans, the amount of water should be slightly more than the green beans (submerged green beans about half an inch) is appropriate; boil with high heat, cook to the soup will be closed dry, add boiling water, and the casserole cover tightly, simmering 20 minutes, skimming floating shells, and then cook for another 15 minutes, the mung beans on the blossom! Crisp, add sugar that is into the green bean soup.
With the above method of cooking out of the green bean soup, soup clear color green, but also save time.