Mung beans are one of the main ingredients to eliminate summer heat, with its mung bean porridge, mung bean soup, mung bean cake, mung bean sprouts and so on can be, not only flavorful, nutritious, but also has many therapeutic functions. So when summer is in full swing, every family will almost use it to prevent summer heat, heat detoxification, but not all families will do well with mung beans, with good. To make green beans delicious and tasty, you still need to master certain cooking skills.

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 reddish and muddy, lost the mung bean should be the characteristic flavor. Here, listed a few ways to simmer green 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 the amount of mung beans 2 metric points good, boiling, change to medium heat, when the water to 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 mung beans have been crispy, the soup color turquoise when you can.

Method 2

Wash the green beans, soak them in boiling water for 20 minutes, fish them out and put them in a pot, then add enough cool water and cook them for 40 minutes on high heat.

Method 3

Wash the green beans, put them into a thermos, pour boiling water and cover them. 3~4 hours later, the green beans have been enlarged and softened, and then cook them in a pot, it is easy to cook the green beans in a shorter period of time.

Method four

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 into the freezer of the refrigerator and freeze for 4 hours, take out and cook again, the green beans will soon be crispy.

Fast cooking mung bean soup method

Usually, the family cooking mung bean soup, is the first mung bean soaking into the cold water pot with a strong fire after boiling to a small fire simmering, burning mung bean soup turbid gray-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 to boil, and then into the green beans, the amount of water should be slightly more than the 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 shell, 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.

Reminder: because of the cold nature of mung beans, it is weak spleen and stomach of the elderly to eat with caution

Mung bean rice

Mung bean rice: must be done with a pressure cooker, mung beans and rice together in the pot, and so the decompression valve began to gas the fire will be reduced to 6 (assuming that the electric stove is open full of 10 gears), and then pressure for 10 minutes to make out of the rice special rotten, thick, tasty

Three minutes! Mung bean soup

Mung bean soup according to the boiling time of different effects are different

The most important thing to realize the therapeutic effect of mung bean soup is the cooking time, boiling different time, mung bean soup therapeutic effect is also slightly different.

Mung bean soup, the most detoxification. Take a stainless steel pot and add water. Bring to a boil and put in the green beans, cover the pot. After three minutes, use a spoon to scoop out the soup inside and put it inside a large white bowl, which is yellowish-green and clarified and transparent. Fan Zhihong, an associate professor at China Agricultural University's School of Food, said this is the true color of the mung bean skins cooked.

This contains a large number of polyphenols, as long as they see oxygen, they will change color. Cooked in a pot with boiling water and covered with a lid, it does not come into contact with oxygen, so it can remain green for the time being. This green green bean soup, the polyphenols dissolved in the bean skin has not been oxidized, it is the strongest heat detoxification effect, want to clear the fire of people can rush to drink.

Because at this time the substances dissolved in the bean soup are mainly active ingredients in the bean skin, and the oxidation degree is the lowest, the ability to clear the heat is the strongest.

After taking out these soups, add boiling water and continue to cook until the bean grains are cooked and consumed.