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How do mung beans boil easily? Tips and methods for making mung bean soup

In hot summer, mung bean soup is absolutely a magic food to clear away heat and relieve summer heat. But mung bean soup is not easy to boil. If you want to cook mung bean soup quickly, you can make it up in a small way. So how can mung beans boil easily and rot? Here are five tips.

How to cook green beans easily?

The heat clearing power of mung bean lies in the skin and detoxification. Therefore, if you just want to dissipate the heat, wash the mungbean when you cook the soup, and boil it in a big fire for about 10 minutes. Be careful not to cook it for a long time. The soup is green and clear.

If you only drink soup, you can also achieve the effect of relieving summer heat. If you want to clear away heat and detoxify, you'd better boil the beans. This kind of mung bean soup is turbid in color and has poor effect of relieving summer heat, but it has stronger effect of clearing away heat and detoxification. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)

Many people want to know how to cook mung bean soup quickly. How can mung bean soup be easily rotten

1. Soak the mung bean before freezing. Soak the mung bean in water for about 10 minutes, drain the water, put it into the freezer and freeze it into ice. The mung bean absorbs water after soaking. According to the principle that the water forms into ice and becomes larger, the mung bean is frozen and cracked. The cracked mungbean is spread when it meets hot water, so it can boil and blossom quickly. It's just a simple physical change. Nutrition doesn't go away.

2. Add water in several times. When cooking mung beans, add water in several times. Add a small amount of water to boil the mungbean first, then add a proper amount of water to boil the mungbean soup, and finally change it to medium heat. It should be noted that at this time, the mixing must be stopped to prevent the paste pot. The water is less in the middle of the process, and the water can be continued again, so as to shorten the cooking time of mung beans.

3. Put in the thermos. If you want to cook green beans quickly, you can wash them, put them into a thermos bottle, pour in boiling water and cover them. After 2-3 hours, the mung bean will swell and become soft, and then it is easy to boil in a short time.

4. Soak in boiling water for 20 minutes. Wash the mungbean, soak it in boiling water for 20 minutes, remove it and put it into the pot, then add enough cold water, and cook it in high heat for 40 minutes.

5. Stir fry the green beans before cooking. Wash and dry the selected mung beans, dry them in an iron pot for about 10 minutes, and then cook them. They will soon boil. But we should pay attention not to stir fry, so as not to make mung bean soup have a burnt taste, affecting the consumption. (this article is exclusively compiled by WYH, editor of sihai.com. If you need to reprint it, please indicate the source and source. Related article link: http://www.4hw.com.cn/life/jujia.html)

Secret of making mung bean soup

In order to ensure that the nutrition in mung bean skin is not lost, the following points should be paid attention to when cooking mung bean soup.

1. Control the cooking time of mung bean soup. It is very important for the heatstroke prevention effect of mung bean to keep the activity of polyphenol antioxidants. Cover the pot cover during cooking to minimize the contact area with oxygen. At the same time, when boiling, you may as well take out the soup that has been boiling for 10 minutes and drink it alone, because at this time, the color of mung bean soup is green, and the dissolved substances are mainly the active ingredients in the bean skin, and the oxidation degree is the lowest, and the heat clearing ability is the strongest. Take out the soup, add boiling water and continue to cook until the beans are cooked and eaten.

2. Don't add alkali when cooking mung bean soup. Mung bean is rich in B vitamins, which is an important part of the heat relieving properties of mung bean, and can make up for the loss of nutrition during sweating. But alkali can destroy many B vitamins seriously. At the same time, the antioxidant components of flavonoids in mung bean will also be lost due to the addition of alkali, resulting in structural changes, and the color turns yellow. Therefore, the best way to cook mung bean soup is not to add alkali. If you want to make the soup a little slimy, consider adding a small amount of oatmeal or glutinous rice to 'thicken'.

3. Don't use iron pot to cook mung bean soup. After the interaction of flavonoids and metal ions in mung bean skin, the complex with darker color may be formed. Such as mung bean soup with honey, will produce a black color, it is such a truth. Although there is no toxic substance in this reaction, it may interfere with the antioxidant effect of mung bean and hinder the absorption of metal ions. So, when cooking mung bean soup, don't use iron pot, it's best to use casserole.

Mung bean cold, spleen and stomach weak and cold constitution people should not eat more. But if you want to avoid eating too cold and cold, you can choose to add more rice porridge, rice is flat, tonic and Qi, it is suitable for people with weak spleen and stomach.