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The most authentic practice of mung bean soup

1. Ingredients: 100 grams of mung beans and a little mint. Prepare mung beans, rinse clean with clean water, there are a little mung beans floating on the water when washing, this kind of mung beans are not soft and rotten, take them out and throw them away. At the same time, prepare mint and wash it. Wash the pot clean and add water to it. Add more water, and then put in the washed mung beans. Close the lid and boil the mung beans.

2. First rinse the mung beans, drain the water, boil the water in the casserole, and then put in the mung beans, the amount of water should be slightly more than the mung beans; boil the mung beans over high heat until the soup is dry, add boiling water, cover the casserole strictly and simmer for 20 minutes; skim off the floating shell and boil for another 15 minutes, the mung beans will bloom and rot, add sugar to form the mung bean soup.

Step: soak the mung beans in clear water in a container for 2-3 hours until they are soft. Wash the mung beans with clean water. Put mung beans and water into a stew cup, the amount of water is more than mung beans. Put the stew pot on the stove, heat it to bring to a boil, then set the heat to medium heat. Cover and simmer for 15-20 minutes until the mung beans are soft. Add the right amount of rock sugar and continue to simmer for 5-10 minutes until the sugar dissolves.

Method 1: wash the mung beans and control the dry water, pour into the pot, add boiling water, the amount of boiling water should be no more than 2 centimeters of mung beans, after boiling, switch to medium heat, when the water is to be boiled dry (pay attention to prevent the pot from sticking), add a large amount of boiling water, cover the pot, and continue to boil for 20 minutes until the mung beans are crisp and green.

What are the practices of mung bean soup?

1. The original mung bean soup is prepared to dry mung bean 200g, clear water 3000 ml, white granulated sugar 160180g. First of all, wash the mung beans without soaking. After boiling 3000 milliliters of water, add mung beans, boil, remove mung beans and pour water. Then, boil the mung beans over high heat until the mung beans burst and close to the sand state, then add the remaining water to boil, filter off the mung bean skin, season with sugar, and refrigerate.

2. Soak the mung beans in water for 2-3 hours, then wash them. Wash the lotus leaves and tear them into small pieces. Put the mung beans in the pot, add the right amount of water and lotus leaves, bring to a boil over high heat and simmer over low heat for about 30 minutes until the mung beans are tender. Add the right amount of rock sugar and stir well, continue to cook for 2-3 minutes. Turn off the heat, pour into a bowl, let cool slightly and serve.

3. Ingredients: 100 grams of mung beans and a little mint. Prepare mung beans, rinse clean with clean water, there are a little mung beans floating on the water when washing, this kind of mung beans are not soft and rotten, take them out and throw them away. At the same time, prepare mint and wash it. Wash the pot clean and add water to it. Add more water, and then put in the washed mung beans. Close the lid and boil the mung beans.

The correct method of relieving summer heat with mung bean soup

Balsam pear mung bean soup materials: 1 balsam pear, 50 grams of mung beans, the right amount of sugar: balsam pear pulp, cut strips, mung beans wash. Add the right amount of water in the pot, add balsam pear and mung beans to make a soup, and then add sugar to season. Efficacy: balsam pear and mung bean soup has a good effect of clearing heat and detoxification, diuresis and relieving summer heat. Lily mung bean soup materials: dry lily 30 grams, mung beans 100 grams, the right amount of rock sugar.

Step: put the mung beans into a container full of water, gently scrub with your hands, and then pour out the water. Add the right amount of water again and soak the mung beans for about 30 minutes to fully absorb the water. Put the soaked mung beans into the pot and add an appropriate amount of water, the water surface is slightly higher than the surface of the mung beans. Put the pot on the fire, bring to a boil, turn to low heat and cook for about 20 minutes until the mung beans are soft and rotten.

Materials: 250g mung bean, proper amount of water. Wash the mung beans and control the dry water, pour into the pot, add boiling water, the amount of boiling water should be no more than 2 cm mung beans, after boiling, switch to medium heat. When the water is to be boiled dry (pay attention to prevent the pot from sticking), add a large amount of boiling water. Cover the pot and cook for another 20 minutes until the mung beans are crisp and the soup is green.

Mung beans: choose fresh, impurity-free mung beans, rinse with clean water. Water: it is recommended to boil mung bean soup in pure water to ensure the purity of the soup. Ingredients: according to personal taste, lilies, lotus seeds and other ingredients can be added to enhance the summer effect. Soak mung beans in boiling steps: first soak mung beans in clean water for 2-3 hours to fully absorb water and expand.

How to cook mung bean soup tastes good

1. Soak mung beans. Put the mung beans in a container, then pour in the right amount of water and soak them overnight, so that the mung beans can be fully cooked when cooking. Boiled mung beans. The effect will be better if you cook it in an electric rice cooker. Put the right amount of water directly in the rice cooker, which is twice as much water as a lot of mung beans, so that there will be more soup. Cook for half an hour.

2. Pour mung beans into a bowl and wash them with clean water. Pour water into the pot and add mung beans. Boil over low heat until the mung beans are soft and rotten. Add sugar and leave the pot. The mung bean soup cooked in this way has a good effect on clearing heat and relieving summer heat. ② soak mung beans for 20 minutes, rinse and add water. Bring to a boil over low heat. Boil until mung beans peel and turn sand. Add rock sugar and turn off heat.

3. Wash a bowl of mung beans and put them in the tank of the pressure cooker. Add 8 to 10 bowls of water to the inner gallbladder. If you like to drink thicker ones, you can also put less water; but because mung bean paste will thicken after being boiled for a period of time, at least 5 bowls of water should be put in. Put the inner tank into the pressure cooker, choose the porridge function and cook it well.

4. Remove floating foam: in the process of boiling, some floating foam will be produced and skimmed off with a shovel or spoon. Boiled mung beans: use low heat to boil mung beans until soft and rotten, mung bean soup tastes better. Add sugar: after the mung beans are cooked, add rock sugar or brown sugar and adjust the sugar content according to your taste. Boil: continue to boil slowly to make the sugar dissolve evenly and make the mung bean soup thicker.

5. How to make ice sugar mung bean soup? soak the mung beans in water for several hours. Because the mung beans bought are sun-dried or dried, they are very hard, and it will not take time to soak and boil them first. And the mung beans are cleaner after soaking. Pour the soaked mung beans into a pot or rice cooker, add the right amount of water and begin to boil.

6. When cooking mung bean soup with pure water or vinegar, it is best to choose pure water with less metal ions, or add some vinegar or lemon juice to tap water to adjust the acidity and basicity of the water.

How to cook mung bean soup

1. Wash a bowl of mung beans and put them in the tank of the pressure cooker. Add 8 to 10 bowls of water to the inner gallbladder. If you like to drink thicker ones, you can also put less water; but because mung bean paste will thicken after being boiled for a period of time, at least 5 bowls of water should be put in. Put the inner tank into the pressure cooker, choose the porridge function and cook it well.

The first step is to prepare ingredients, mung beans, water and sugar. The second step, mung beans wash, do not need to soak, add a small pot of water into the pot to boil, pour into the washed mung beans, again boil out, pour out the hot mung beans. The third step, take out the mung beans in front of the astringent into the pot, add water into the pot until the mung bean 3cm (a half knuckles).

3. Wash the mung beans and soak them in water for 1 hour. Put mung beans in the pot, the amount of water is slightly less than mung beans. Turn off the fire after boiling, cover and simmer for 20 minutes, when the mung beans blossom, add rock sugar and pour in less than 1 centimeter of water. After boiling over high heat, turn to medium-low heat and cook for 30 minutes. Tip: after the mung beans cool naturally, put them in the refrigerator and take them as you eat. It tastes better.

4. Rinse mung beans with clean water, then drain and set aside. Put the mung beans into the pot, pour in the right amount of water and bring to a boil. After boiling, put in the rock sugar, turn to medium heat and boil for about 15 minutes, during which you keep stirring the sticky pot. After cooking, skim off the floating foam, and a delicious mung bean soup will be ready.