Current location - Recipe Complete Network - Diet recipes - Should mung bean noodles be soaked in hot water or cold water?
Should mung bean noodles be soaked in hot water or cold water?

Soak mung beans in warm water at 50°C for 5 hours. In winter, they can be soaked in hot water at 90°C to 100°C to make them expand.

Food value

1. The protein and phospholipids contained in mung bean vermicelli have the functions of stimulating nerves and increasing appetite, which are necessary to increase nutrition for many important organs of the body.

2. It contains a type of globulin and polysaccharide, which can promote the decomposition of cholesterol into cholic acid in the liver of animals, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

3. It has an inhibitory effect on Staphylococcus aureus and certain viruses, and can clear away heat and detoxify.

4. It is rich in trypsin inhibitors, which can protect the liver, reduce protein decomposition, and thereby protect the kidneys.

Identify authenticity

1. Look at the color: the powder skin made of pure mung bean starch is slightly egg blue and translucent or mixed with milky white. If the powder skin is green, it is mixed with pigment or Made of dye; if the color is dark and the transparency is low, it means there are impurities or other starch mixed with it, and it is not pure mung bean flour.

2. Touch it with your hands: The dried Hecun mung bean flour skin is very tough and cannot be torn apart by hand. If it is hard, brittle and has no toughness, it means it is mixed with impurities.

3. Soak in water: If pure mung bean noodles are soaked in cold water, it will not take a day to soak until they are soft and edible. If boiled in hot water, Hecun mung bean noodles can withstand at least 1 hour. of boiling water.

4. Taste the texture: the mung bean vermicelli is not doughy, soft or bad when eaten in your mouth, it is chewy and has the fragrance of mung beans. Although the appearance of vermicelli mixed with other starch or gelatin is similar to mung bean vermicelli, it is hard, inelastic, soft or doughy, and does not have the natural fragrance of mung beans.

Reference for the above content: Baidu Encyclopedia-Hecun Mung Bean Vermicelli, Baidu Encyclopedia-Mung Bean Vermicelli