Mung bean is an artifact to relieve summer heat. On a hot day, a bowl of iced mung bean soup is the best way to relieve summer heat, so many people often cook mung bean soup in summer, and some people can't cook it well. Here are the reasons why mung beans can't be done well. You may have bought iron beans.

Why can't mung beans be boiled?

This kind of mung bean is called "iron mung bean" or "iron bean", which is extremely difficult to cook and germinate. There are often several iron beans in the bought mung beans, which are probably wild or mung bean varieties.

In order to avoid this situation, it is recommended to use a pressure cooker when cooking mung beans.

Mung bean knowledge

Mung bean (Mung bean. ) Wilcek. ) belongs to Leguminosae. Alias green adzuki bean (named for its green color), wild bean, planted bean, etc. It has been cultivated in China for more than 2000 years. Native to India and Myanmar. Now it is widely planted in East Asian countries, but also in Africa, Europe and the United States. China, Myanmar and other countries are the main exporters of mung beans. Seeds and stems are widely eaten. The role of mung bean in clearing heat is in the skin, and the role of detoxification is in the meat. Mung bean soup is a family's regular summer cool drink, suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean powder skin and so on. In fact, mung beans have a new color, yellow, which is very rare. At present, it is only seen in Poyang, Jiangxi. The appearance is yellow, the bean skin is thinner and the nutrition is better!

Is mung bean soup hot or cold?

It's cool.

Mung bean soup has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat. Mung bean is rich in nutrition, which is a kind of bean with high economic and nutritional value. Mung bean soup is a traditional folk food for relieving summer heat in China. Mung bean soup has many cooking methods and tastes, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with deficiency and cold constitution should not drink alcohol regularly. Blindly drinking mung bean soup can lead to diarrhea or decreased immunity of digestive system.

How to cook mung bean soup well enough?

1, soak mung beans before freezing.

Soak mung beans in clear water for about 10 minute, drain the water, and then put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking, and are frozen and cracked according to the principle that water becomes ice and its volume becomes larger. Cracked mung beans will disperse when exposed to hot water, can be boiled and bloom soon. Rest assured, this is only a simple physical change, and nutrition will not be lost.

2. Water should be added in batches.

Add water in batches when cooking mung beans. First add a little water to boil the mung bean, then add a proper amount of water to boil the mung bean soup, and finally cook it over medium heat. It should be noted that at this time, it is necessary to keep stirring to prevent the pot from being burnt. If there is less water in the middle, water can be added, which can shorten the boiling time of mung beans.

Step 3 soak in boiling water

Soaking in hot water will cook mung beans in a short time.

Step 4 soak in a thermos

You can wash the mung bean, put it in a thermos, pour boiling water to cover it and soak it. After 2-3 hours, mung bean grains will swell and soften, and it will boil more easily in a short time after cooking.

5. Stir-fry mung beans before cooking.

Wash and dry the picked mung beans, stir-fry them in an iron pan for about 10 minutes, and then cook them again. Mung beans will be cooked soon. But be careful not to fry, so as not to make the mung bean soup have a burnt taste and affect the taste. Might as well fry more mung beans at a time and save them, and eat them directly when you need to cook mung beans next time.

6. Add ice water after boiling.

After boiling, add ice water. After being stimulated by ice water, mung beans are easy to bloom and can be cooked quickly.

7. Put the porcelain spoon in the pot and cook it with mung beans.

After the mung beans are soaked, pour them into the pot. When cooking mung bean soup, put two commonly used porcelain spoons in the pot and cook them together. The purpose of this is to increase the collision between mung beans and spoons, which can speed up the boiling speed and will not stick to the bottom of the pot.

Tip: Some people like to add some alkaline noodles when cooking mung beans, which will destroy the nutrients in mung beans. Adding alkaline surface is not recommended.