Question 2: Can I drink mung bean powder? What are the benefits? Both laxative and elimination of fat, but also to eliminate the body of the liver fire and heat ~ to protect the liver, detoxification ding dry, speed up the metabolism. If you still have skin problems, it can also help you remove acne, long-term drinking, than you buy how many skin care products are good. You can boil mung bean porridge, mung bean and seaweed soup, these easier recipes to improve the internal environment.
Question 3: What is good to do with mung bean powder? Practice mung bean cake (and supermarkets to buy the same) Raw materials: mung bean flour 500 grams of sugar 400 grams of cinnamon sauce 25 grams of 50 grams of water Method: all ingredients mixed and rolled in a cage drawer lined with two layers of paper, and then put on the rubbed mung bean flour paved (about 3.5 cm) on top of a layer of paper and slightly compaction, high-flame steaming for 30 minutes, take out and let it cool, cut pieces can be. Mung Bean Pancakes Season the ground mung beans with salt, add crumbled pork, mung bean sprouts, ferns, and shredded kimchi and pan fry it, it's a good dish to make for a drink. Instead of pork, you can use chicken or turkey. Instead of pork, use pickled ferns, mung bean sprouts, and shredded cabbage. You can serve with a sauce made by adding broth and vinegar to soy sauce. Ingredients: 1 cup mung beans, 200g cabbage pickles, 100g ferns, 200g pork, 150g mung bean sprouts, 2 green onions, 2 red chili peppers. Pork garnish: 2 tbsp soy sauce, 1 tbsp finely chopped green onion, 1/2 tbsp pounded garlic, 1/4 tsp pepper, 1 tsp sesame oil, 1 tsp sesame seeds, 1 cup cooking oil Preparation: 1: Soak peeled mung beans in cool water, rub the skins with your hands and grind them to taste according to the ratio of 130g mung beans:90cc water. 2, Grind pork into meat foam and add condiments. 3、Blanch the mung bean sprouts in salted water and cut off the hard stalks of the ferns. Cut the green onion into julienne. 4, kimchi in addition to water and cut into julienne. 5, red pepper to remove the seeds and cut round. 6, in a pan with oil, and put a spoonful of ground mung bean tripod and then put pork, mung bean sprouts, ferns, kimchi, green onions, the top of the ground mung bean turn over and fry. The smaller the diameter, the better to fry. 7, dipped in vinegar soy sauce to eat.
Question 4: mung bean flour can be eaten, how to eat I don't know whether you are talking about mung bean flour or starch, they are different, mung bean flour can be processed into miscellaneous noodles or mixed with pimples to eat, if it is mung bean starch is more often used to make powdered skin to eat.
Question 5: What to do with mung bean flour is delicious Main ingredients
Mung bean flour 200g
Accessories
Honey 50g
Water 20ml
Steps
1.
2. Steam in a steamer for half an hour, remove and allow to cool.
3. Cooled mung bean noodles, crumble with a spoon.
4. And then use the cooking machine into a fine powder.
5. Add 20 grams of water to the honey to dilute and mix well.
6. Spread the mung bean noodles, dig a small pit in the center, pour the honey water into the pit, a little bit to the surrounding and open.
7. Finally, use your hands to roll the mung bean flour into granules.
8. Then grind it with a food processor.
9. Find a square container with sharp edges, line it with greaseproof paper, and leave a larger part around the greaseproof paper to ensure that it can cover the surface and can be taken out when it is compacted. Pour the mixture of mung bean noodles into the container, covered with greaseproof paper, and compacted with a suitable tool.
10. Pinch the edges of the greaseproof paper and remove the mung bean cake from the container.
11. Cut into small pieces.
Question 6: What can I do with mung bean flour? It can be cooked with white flour, cornmeal and together with pancakes, or with white flour and eggs with a little bit of ham and sausage grains to cook thin flour pancakes.
Question 7: What should I do with the mung bean flour bought in the supermarket? You can cook and eat. The green bean paste. You can soak it in raw (hot water) for detoxification. Just not much flavor. Add some brown sugar is better, but also can supplement blood
Question 8: mung bean powder can be made into mung bean paste to drink? Mung bean powder has been ground into powder, water can only be liquid, can not become viscous Oh! It is recommended to directly use mung beans with water to a paste, try to simmer on low heat ~
Question 9: mung beans to do what is delicious mung bean cake, mung bean soup, mung bean congee, bean sprouts
Mung beans are cool and detoxifying, hot body and susceptible to sores are particularly suitable. The mung bean is cold, the spleen and stomach weak person should not eat more. Chronic gastroenteritis, chronic hepatitis, hypothyroidism, avoid eating more mung beans.
1, green beans and barley rice
Main ingredients: barley (100 grams) green beans (100 grams)
Seasoning: sugar (30 grams)
production process
1. Job's tears, green beans were washed and soaked in water for 2 hours respectively;
2. Pot on the fire, put the green beans and 7 cups of water, high fire! Boil;
3. Add a cup of water, continue to simmer, boil again;
4. Turn the fire slowly simmer until the mung beans blossom, and then into the Job's tear grains, boil and then turn to a small fire to cook for 1 hour;
5. Sugar into the congee, stir well.
2, Job's tears green bean soup
Functions
Mouth ulcers conditioning, diuretic conditioning, edema conditioning, summer health conditioning, summer heat conditioning
Preparation materials
Main ingredients: Job's tears (100 grams) mung beans (250 grams)
Seasoning: sugar (5 grams)
Production process
1. Wash, soak in water for one hour and fish out.
2. Put the soaked barley into the electric pot, add the right amount of water (over the barley), steam until the switch jumps up and take out.
3. Wash green beans, soak in water for about an hour, fish out and pour into the pot, add 10 cups of water and cook until the green beans crack.
4. Add barley and cook together until the green beans and barley are all cooked.
5. Finally, add sugar to taste and cook well.
3, mung bean and lotus leaf porridge
Functions
summer health conditioning, heat detoxification conditioning, high blood pressure conditioning, hyperlipidemia conditioning
Preparation Materials
Main Ingredients
Main Ingredients: round-grained rice (50 grams), mung beans (100 grams)
Accessories: lotus leaf (30 grams)
Seasoning: rock sugar (15 grams)
Production process
1. net green beans washed, soaked in warm water for 2 hours;
2. polished round-grained rice, soaked in cold water for half an hour, fish out, drain the water;
3. fresh lotus leaves washed clean;
4. take the pot to add cold water, mung beans, the first with a high-flame boiling;
5. switch to a small fire to cook until half-cooked, add the lotus leaves, polished round-grained rice, continue to cook until the rice is rotten beans are cooked;
5. Cook until the rice rotten beans cooked;
6. Remove the lotus leaves, seasoned with rock sugar, can be served up to eat.
4, Yangmei mung bean porridge
Functions
prevention of heat conditioning summer health conditioning heat detoxification conditioning spleen stomach conditioning
Preparation of materials
Main ingredients: glutinous rice (150 grams)
auxiliary: mung bean (50 grams) Yangmei (30 grams)
Seasoning: sugar (15 grams)
Production process
1. Glutinous rice, mung beans wash clean, soak in cold water for 3 hours, fish out, drain water;
2. Yangmei rinsed clean;
3. Add about 2000 ml of cold water in the pot, glutinous rice and mung beans into the same, the first with a strong fire to boil;
4. With a small fire to cook until the rice flower, bean rotten;
5. Add Yangmei, Sugar and stir well, served in a bowl can be.
5, vanilla mung bean paste
Ingredients: mung beans 250G, rice 10G, 2 and a half slices of sugar, vanilla 10G, peel 5G, ginger 2
Practice: 1, will be the mung beans, rice, wash, put into a tile pot with a large half pot of water, cover and boil.
2, after boiling, put the ginger peel, boil until the mung beans are cooked, during the period to intermittently stir with a homogenizer, in order to avoid sticking to the bottom.
3, once the mung beans start to cook, add the vanilla and sugar. Stir constantly.
4, After 15 minutes, it is ready.
Characteristics:
1, sweet and fragrant, soft in the mouth and mouth.
2, mung bean heat detoxification, coupled with vanilla to play its double heat detoxification effect.
3, the fruit peel tonic Qi, phlegm cough, ginger to reduce the cold characteristics of mung beans, and rice *** with the use of cold ambiguous stomach.
4, not only clear heat and detoxification, but also not too cold stomach.
Especially suitable for:
Liver fire, mouth and tongue sores, tongue red and yellow people.
6, mung bean noodles
Mung bean noodles with mung beans, rice, green leafy vegetables, as well as starch, vegetable oil as raw materials. When making, sieve the beans in the mud and sand debris after grinding, grinding the mill into the hole filled, so that it is slightly broken, and then put in a container with water soaking. Soaking time depends on the season: 1 day and night in winter, half a day in summer. Pick off the skins of the beans when decanting the water. Soak the rice in water until it is powdered with a twist of the hand without a hard center, decant the water and prepare. Wash the leafy greens, chopped, with soaked beans, rice, mix well, and then add the right amount of water to grind into pulp, and then add starch in the ground pulp to mix well. The best firewood, when the pan is 30% hot, with water to the vegetable oil to brush the pan, and then scoop a spoonful of mung bean paste, spread in the iron pot, until the mung bean noodle skin is eight mature, turn over the side of the baked for a while, put on a bamboo basket, a sheet of overlap spread to dry, and then cut into uniform noodles. When eating, first in the bowl ...... >>
Question 10: What can I do with mung beans (except make soup)? The simplest: first of all, the green beans with water soaked swell, with rock sugar soup do not use white sugar, simmer for a long time, the green beans boiled bloomed. Good time to add a few ice cubes
Green bean soup should be cooked in this way to be tasty and nutritious
Cooking green beans do not have to use a pressure cooker (I also do not like to use a pressure cooker), green bean shells floating in the top is also not right, please cook a pot of sugar water (granulated sugar, icing sugar, or brown sugar can be - black sugar has minerals more nutritious) standby.
The green beans, on the other hand, are cooked in an electric pot, like rice, like the calculation (a cup of water in the outer pot), and then cook it into dry green beans, like rice, and then pour it into the sugar water to boil after cooking can be put out of the fire, and the advantage of using an electric pot to cook is that you don't have to wait.
This cooking method will be outside the Q inner fluffy taste first-class, red bean soup can also be cooked this way yo!
This is the first time I've seen a pot of green bean soup in the world, and I'm sure it's a good idea to make a pot of green bean soup!
But any seed should be soaked in water before cooking, because the mission of the seed is to "pass on", in order to protect the life of the seed before it is sprouted, there will be a certain amount of "toxicity", in order to avoid being eaten by a large number of people.
Soaked in water, his internal growth enzymes will start (not soaked in water before the enzymes are sleeping), but also the toxicity will be released, so soak the seeds of the water to be poured out, so eat is nutritious and healthy and healthy generation in order to seek fast are not soaked in the seeds, or the old grandmother's era is more intelligent.
The intimate small talk
After returning home to carry out the same experiment, cooking mung bean soup, oh my! I can only describe it as "perfect", not only fast but also gentle, green bean residue is not sprayed everywhere in the pot, green bean shells floating on the surface, delicious, really delicious, should save a lot of gas bill.
Fast cooking green bean soup method
Usually, the family cooking green bean soup, is the first to soak the green bean into the cold water pot with a strong fire after boiling with a small fire simmering, burning out of the green bean soup turbid grayish-yellow, very time-consuming. Quick boiling green bean soup method can avoid this defect, the practice is as follows:
First of all, wash the green beans, drain the water; casserole put water boiling, and then into the green beans, the amount of water should be slightly more than green beans (submerged in the green beans about half an inch) is appropriate; cook with high heat, cook to the soup will be collected dry, add boiling water, and the casserole cover tightly, simmering 20 minutes, skimming the floating shells, and then cook for 15 minutes, the green beans will be blossomed and crisp. minutes, the mung beans will blossom and rot, add sugar into the mung bean soup.
With the above method of cooking out of the green bean soup, soup clear color green, but also save time.
Cooking mung bean soup skills
Cooking mung bean soup, sometimes because the cooking time is too long, and the color of the mung bean soup red and muddy, lost the mung bean should be characteristic of the flavor. Here, listed a few ways to simmer mung bean soup, you may want to try.
Method one
Wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water to no more than 2 metric points of good green beans, boil, change to medium heat, when the water to cook dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, and continue to cook for 20 minutes, to be the green beans have been crunchy, 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, and then add a sufficient amount of cool water, high-fire cooking for 40 minutes.
Method 3
Wash the green beans, put into a thermos, pour boiling water to cover. 3~4 hours later, the green beans have risen to soften, and then under the pot to cook, it is very easy to cook the green beans in a shorter period of time.
Method four
Picked green beans washed and dried, dry frying in the iron pot for about 10 minutes, and then cook, 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 into the freezer of the refrigerator, freeze for 4 hours, take out and then cook, the green beans are quickly crispy.