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Nine delicious methods of mung bean porridge
Mung bean is one of the main ingredients for relieving summer heat. It can be used to make mung bean porridge, mung bean soup, mung bean cake and mung bean sprouts. It is not only delicious and nutritious, but also has many therapeutic functions. Therefore, almost every family in Sheng Xia Zhishi will use it for heatstroke prevention and cooling, and clearing away heat and toxic materials, but not all families will make mung beans well and use them well. Here are 9 delicious methods of mung bean porridge, so learn it quickly!

1. The practice of Cui Hua mung bean porridge

Ingredients: 200g watermelon peel, mung bean 1 cup, 7.5g white fungus, 2 tablespoons rock sugar.

Practice:

1, wash watermelon skin, scrape off red meat, peel off green skin and cut into small pieces; Wash mung beans and soak in water 1 hour; Wash the white fungus, soak it until soft, remove the hard pedicle and cut it into small flowers for later use.

2, pour 4 cups of water into the pot, add mung beans and white fungus to boil, turn to low heat and cook until soft and rotten, add watermelon peel and rock sugar and cook again 1~2 minutes.

Efficacy and contraindications: clearing blood, relieving fever and expelling toxin can effectively improve the dull complexion caused by blood turbidity, prevent spots caused by sun exposure and eliminate acne. But at the same time, it has the slimming effect of the whole intestine, so it is best not to drink it when diarrhea occurs.

2. The practice of almond and mung bean porridge

Ingredients: almond slice10g, 50g of japonica rice, 20g of mung bean, 3 teaspoons of sugar and 6 cups of water.

Practice:

1, add a proper amount of water to the cleaned japonica rice and mung beans to boil, and then cook them over slow fire.

2, sprinkle with almond slices, add a little sugar and mix well to cool, and use scissors to divide the almonds into small pieces.

Efficacy and contraindications: clearing away heat and toxic materials, dispelling summer heat and quenching thirst.

3. The practice of mung bean yam soup

Ingredients: half a catty of mung bean, 4 liang of yam, 2 tablespoons of rock sugar.

Practice:

1. Wash mung beans, peel and dice yam.

2. Add 4 bowls of mung beans to water. After the fire is turned on, turn to low heat and cook for about 20 minutes. After the yam is cooked, add rock sugar to taste.

Efficacy: detoxify and clear away heat, optimize yellow complexion and acne rash, and moisten face.

4. The practice of millet medlar mung bean porridge

Raw materials: millet, medlar and mung bean.

Practice:

1. After soaking mung beans in warm water one hour in advance,

2. Wash and boil for about 40 minutes.

3. Put the washed millet into the pot and cook it together for 20 minutes.

4. Then put the washed Lycium barbarum in the pot and cook for about 5 minutes.

5. It can be made into millet medlar mung bean porridge with nourishing stomach, clearing fire and delicious nutrition.

5. The practice of mung bean lily chrysanthemum porridge

Raw materials: mung bean 150g, lily 30g, chrysanthemum 10g (ordinary dried chrysanthemum can be used), and crystal sugar.

Practice:

1. Wash mung beans, lilies and chrysanthemums, and soak mung beans and lilies in clear water for 20 minutes.

2. Put all the materials into the pot and add two-thirds of the pot of water.

3. Boil the mung bean soup with high fire first, and then simmer it for about an hour and 20 minutes. The simmering time is longer to make the mung bean soup feel rustling, and it is more pleasant to drink when frozen.

Features: With the addition of lily, there is a natural sweetness in the soup, and with the fragrance of chrysanthemum, this summer porridge will definitely make your appetite open.

6. The practice of barley mung bean porridge

Raw materials: Coix seed, mung bean and honey.

Practice:

1. Soak Coicis Semen and mung bean overnight.

2. Boil the soaked Coix seed and mung bean in water for half an hour.

3. Put the cooked porridge, soup and water into a blender and paste it.

4. After cooling to below 40 degrees, add honey.

7. The practice of kelp and mung bean soup

Raw materials: kelp100g, mung bean100g, pig tibia 200g, salt10g.

Practice:

1. Wash, soak and shred kelp; Wash mung beans and remove impurities; The pig's tibia was smashed.

2. Put kelp, mung bean, pork bone and salt into a stew pot, add 500ml of water, boil with high fire, and then stew with slow fire for 1 hour.

Efficacy: tonify liver and kidney, benefit essence and blood, and detoxify poison.

8. The practice of mung bean millet porridge

Raw materials: 50g mung bean, 50g millet, 50g rice and 50g glutinous rice.

Practice:

1. Wash mung beans and soak them for more than 2 hours. Wash millet, rice and glutinous rice together.

2. Put all the raw materials into the pot, add at least 1000ml of water, bring to a boil with high fire, and simmer for 40 minutes.

3. Stir at intervals of 10 minutes or so 1 time to avoid sticking to the bottom of the pot.

4. Turn off the fire and let it simmer for about 10 minutes. Stir it evenly with a spoon and serve it out.

9. The practice of mung bean sweet milk tea

Raw materials: mung bean, green tea, honey and dried tangerine peel.

Practice:

1. Cook mung bean soup first, 10 minutes;

2. Soak green tea in mung bean soup, and then add milk and honey after cooling;

3. Continue to add water to cook mung beans. After the water boils, add dried tangerine peel;

4. Cook the mung bean until it blooms, cool it, take out a proper amount and put it into the second ingredient;

5. Drink it after it is chilled, which is cool and delicious.

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