Every summer, the soup that every household drinks the most is mung bean soup. Because mung bean soup can cool off the heat, men, women and children should drink mung bean soup in summer. Although many people like to drink mung bean soup, as far as I know, the soup that many people are most reluctant to cook is mung bean soup, preferring to buy a cup outside every day. Because the mung bean soup cooked at home takes 1-2 hours to bloom, and the cooked mung bean soup is very yellow. In fact, there are many tricks to cook it. Today, I will share my experience in making mung bean soup with you. The method is simple and easy to learn.

mung bean soup

Ingredients: mung bean150g, half lemon, 50g rock sugar.

Methods and steps

Step 1: Rinse the mung beans first, then put the mung beans and a little water into the bowl, and then put the bowl into the freezer until the water is completely condensed.

Step 2: Put a proper amount of water into the pot, boil the water until it boils, then put the frozen mung beans into the pot, boil the water by fire, then squeeze the lemon juice into the pot and continue stewing for 5 minutes.

Step 3: After 5 minutes, put the rock sugar into the pot. At this time, do not uncover the pot cover, continue to stew the mung beans for 5 minutes, and then turn off the fire when the time is up. Don't open the lid after the time is up, and continue to stew the mung bean soup for 20 minutes.

Put the cooled mung bean soup in the refrigerator 1 hour, it will be sweeter to drink.

Tips

1, when cooking mung bean soup, be sure to freeze the mung bean hard, because after putting the frozen mung bean into boiling water, the temperature difference between the water temperature and the mung bean is huge. At this time, the mung bean will quickly absorb the heat in the water, so that the mung bean will crack immediately, and the cracked mung bean can absorb water faster, so that the mung bean can bloom and produce sand quickly.

2. Why does the boiled mung bean soup turn yellow? This is because the water boiled with mung beans is alkaline water. If you want the mung bean soup not to turn yellow, you only need to add a little acidic water, such as lemon juice and white vinegar, to avoid the yellowing of mung bean soup. Don't add too much white vinegar and lemon juice, just add 3-5 drops, otherwise the mung bean soup will taste strange.

3. If you cook mung bean soup in a pressure cooker, don't press it too much, at most one-third of the pressure cooker, because when pressing mung beans, the sand from mung beans will block the air outlet, which will lead to the explosion of the pressure cooker. Personally, I suggest you cook mung bean soup in casserole, which is the best in taste and appearance.