Question 2: how to do green bean soup, should be simmered to what the fire of the soup is the most under the fire 1, green bean cleaning
2, the pot pour into the soaked green beans, pour water, green beans and water ratio; 1:10. large fire after boiling, change the fire, cook to the green beans blossom after the fire. Cooked green bean soup into a clean small bowl, blend in the right amount of sugar, let it cool and then can be eaten.
The green bean soup can be used to make a green bean popsicle if there is any left over, to quench the thirst Tips:
1, green beans are cool, cold people should not drink more green bean soup.
2, mung bean soup is not very difficult to cook, mung beans after soaking in water to cover the pot to cook is very easy to soften.
Question 3: How to make mung bean soup Ingredients
Main Ingredients
150 grams of mung beans
Supplementary Ingredients
Sugar
8 tablespoons
How to Make Mung Bean Soup
1.
Ingredients: mung beans, sugar
2.
Rinse the mung bean <
3.
Then, put the washed green beans into the pressure cooker
4.
Then, add some water
5.
Then, put the lid on and cook on high heat for 5 minutes
6.
Simmer until out of gas, then open the lid
7.
Finally, add 8 tablespoons of white sugar. > Finally, add 8 tablespoons of sugar
8.
Seasoning stir, you can
Cooking Tips
The sweetness of the green bean soup according to their own taste to grasp.
Question 4: How to cook green bean soup is delicious First, use a pan to help green beans fried a "small cooked" (do not fry paste, huh?). In fact, I don't think it's okay to fry, I'm still afraid of paste it, the back of the enough), the pot over there first boiled glutinous rice, boiled into the fried green beans, and so on again boiled, did not boil once add some cool water, the beans are easy to open, usually two to three times on the good. (Also, the process of adding a little oil, cooked out of the porridge will be bright, glutinous rice will also look very full, the best one direction to stir the porridge ha, I'm not sure why, this is also learned by others)
Question 5: How to quickly put the mung bean cooking tips summary? Cooking Green Bean Soup Tips
When cooking green bean soup, sometimes it will be cooked for too long, and the color of the green bean soup is reddish and muddy, losing the characteristic flavor of the green beans should be. 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, frozen for 4 hours, take out and then cook, the green beans are quickly crispy.
Fast cooking green bean soup method
Usually, the family cooking green bean soup, is the first to soak the green beans into a pot of cold water with a strong fire after boiling to a small fire simmering, burned out of the cloudy green bean soup 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 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.
Reminder: because of the cold nature of mung beans, it is weak spleen and stomach of the elderly to eat with caution.
Question 6: How to cook green bean soup and fast and rotten? The many ways to cook green bean soup
The green bean soup, sometimes due to the cooking time is too long, and the soup color will be red and muddy, losing the characteristics of the flavor should be. I listed here a few ways to boil green bean soup, you may want to try.
Method 1: Wash the green beans, dry water poured into the pot, add boiling water, the amount of boiling water to no more than 2 metric points of green beans good, after 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, the green beans have been crunchy, the soup color green.
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 soft, and then under the pot to cook, it is easy to cook green beans in a shorter time.
Method 4: the picked green beans washed and dried, dry frying in an 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. After cooling, put the green beans into the freezer in the refrigerator, frozen for 4 hours, take out and then cook, the green beans are very crispy
Question 7: How to cook green bean soup can be de-flamed De-flamed green bean soup cooking method:
Ingredients:
Main ingredients: green beans 6g, Accessories: rock sugar moderate
Steps:
1. green beans washed;
2.
2. and then into the garlic mortar pounded into mud;
3. and then put into a large bowl;
4. boiling water poured into the;
5. the amount of water can be decided by yourself;
6. cover, soak for about 1 hour (the water cooled on the right), in the middle of the icing sugar can be added to the 3-4 pieces.
Supplement:
Mung bean soup has the effect of clearing heat and detoxification, quenching thirst and eliminating summer heat. Mung beans are relatively rich in nutrients and are a kind of bean with high economic and nutritional value. Mung bean soup is a traditional Han Chinese folk summer delicacy. Mung bean soup has a variety of cooking methods, a wide range of flavors, the most important are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with a cold constitution can not drink frequently. Drinking green bean soup blindly will lead to diarrhea or lower immunity of the digestive system.
Question 8: How to cook green bean soup in the cook how to quickly cook well First put the beans with water to soak 30 minutes, in the pressure cooker. Save time.
Question 9: How to cook green bean soup detoxification function Green soup is the most detoxification. Take a stainless steel pot, add water. Boil into the green beans, cover the lid. 3 minutes later, scoop out the soup inside, placed in a large white bowl. At this point the soup is green, clarified and transparent. This is the true color of the mung bean skins as they are cooked. Mung bean soup can clear heat and detoxification, mainly because of the polyphenols in mung bean skins, 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. Has not been oxidized, it is the strongest role in clearing heat and detoxification, and people who want to clear the fire can rush to drink it.
But the soup color will gradually change, with the extension of the placement time, the soup color is getting darker and darker, to the red development ...... This is because, as long as the polyphenols are exposed to oxygen, it is very easy to oxidize into quinones, and continue to polymerize into a darker color. This is similar to the reasoning behind the deeper the color of tea gets the more it is left out after it is brewed. This color of soup in the nutrient composition is no loss, but the effect of mung bean soup to clear heat and detoxification is greatly reduced. The pot scooped off the soup after the rest of the green beans can continue to add water to cook and eat.
Don't use an iron pot to cook soup. Iron pot to cook green bean soup, will affect the color of the soup, this is because iron ions and polyphenols tend to form a "complex", the color is black, brown, etc., so that the soup color darkened black. This is a normal phenomenon, non-toxic and harmless. Not only green bean soup, Chinese medicine, fruit can not be cooked with an iron pot. The reason, in addition to iron will catalyze the oxidative decomposition of a variety of vitamins, there is iron and herbs, fruits, polyphenols and other components of the reaction, thus affecting the efficacy or color. With a casserole or stainless steel pot, there is no such trouble.
The soup is cooked and then put sugar. Putting a lot of sugar or honey during the cooking process will prevent the water from seeping into the beans and affect the pasteurization process of the starch. Therefore, putting a lot of sugar when cooking will slow down the speed of cooking green beans, and we suggest that it is best to put sugar after the soup is cooked.