Introduction: When cooking mung bean soup, the most taboo is to cook directly under the pot, teach you 1 magic trick, the use of time is particularly short, mung beans sand and blossom, fragrant and soft glutinous!
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Summer has arrived, the weather is getting hotter and hotter day by day, the climate is hot, the appetite has become worse, and it is particularly easy to be irritable, then we must pay attention to heat prevention, in addition to paying attention to rest, you can also eat a warm and cool food appropriately. Hot summer, mung bean soup is the most suitable summer food, but also the most classic summer drink, many friends like to cook a large bowl of mung bean soup in the summer, cooked and put in the refrigerator to keep, at night after work, drink a bowl, ice cold is very enjoyable!
Mung bean cool sweet taste, high nutritional value, rich in protein, fat, vitamins, carotene, folic acid, etc., with heat relief, detoxification, lipid reduction, water and swelling, throat thirst, blind blood pressure and other effects. Summer summer to quench thirst is not mung bean soup, boiling mung bean soup seems simple, it seems to pour mung beans into the pot and add water to boil it, in fact, cooking mung bean soup also has a lot of tips, when cooking mung bean soup, the most taboo directly under the pot to cook, do this, mung bean sand and flowering, fragrant and soft glutinous!
1. Wash the fresh mung beans first (it is best not to use old beans to cook mung bean soup), remove the empty shell of the beans, so as not to affect the taste, and then put them in a large bowl, add the warm water that has not been mung beans to soak for 30 minutes, after soaking the mung beans will become more plump, easier to cook.
2. Soaked mung beans control dry water into a sealed bag, can also be put into the bottle, and then put into the refrigerator to freeze for more than 2 hours, when doing this step can be frozen more at a time, so that every day when eating take out a bag can be directly cooked, as you go, especially convenient.
3. Add enough water to the pot (water should be added at one time, do not add water in the middle), and then put in the frozen mung beans after boiling on high heat, the mung beans may freeze together after taking it out of the refrigerator, do not need to thaw, just break the slightly larger pieces, put it into the pot, add half a small spoon of baking soda, cover the pot lid and continue to cook, about 10 minutes later you can see that the mung beans have been boiled to the grains and blossoms, then do not open the pot lid, continue to simmer for 7 to 10 minutes and then open the pot, the mung beans will be more soft and delicious.
When cooking mung bean soup, it is necessary to boil underwater pot, which is the use of the principle of thermal expansion and cold contraction, mung beans after freezing and then suddenly encounter heat, it will expand rapidly, the original frozen skin with cracks is broken, it is easy to boil and flower.
In addition, adding a little baking soda when making mung bean soup can accelerate the denaturation of protein in mung beans and speed up the cooking speed of mung beans, in addition, the alkali in baking soda can also promote the gelatinization of starch, so that the cooked mung beans are fragrant and sandy.
Mung bean soup boiled for 10 minutes and then simmered for 7 to 10 minutes after cooking and flowering, you can drink, if you like to drink soft glutinous can continue to change to a small heat simmer for 20 or 30 minutes, until cooked to the extent you like, the longer the simmering time, the softer it is.
When boiling mung beans, the most taboo is to cook directly under the pot, add more soaking and freezing 2 steps, mung beans sand and flower, fragrant and soft glutinous! I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + favorite to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~