Every summer, the soup that every household drinks the most is mung bean soup. Because mung bean soup can relieve summer heat, men, women and children should drink mung bean soup in summer. Although many people like to drink mung bean soup, as far as I know, the soup that many people are most reluctant to cook is mung bean soup, preferring to buy a cup outside every day. Because the mung bean soup cooked at home not only takes 1-2 hours to bloom, but also the cooked mung bean soup is yellow. Actually, there are many tricks in cooking. Today, I will share with you my experience in making mung bean soup. The method is simple and easy to learn.

mung bean soup

Ingredients:150g mung bean, half lemon, 50g rock sugar.

Methods and steps

Step 1: Rinse the mung beans first, then put the mung beans and a little water into the bowl, and then put the bowl into the freezer until the water is completely condensed.

Step 2: Put a proper amount of water into the pot, bring the water to a boil, then put the frozen mung beans into the pot, bring the water to a boil with high fire, then squeeze the lemon juice into the pot and continue stewing for 5 minutes.

Step 3: After 5 minutes, put the rock sugar into the pot. Don't open the lid at this time, continue to stew mung beans for 5 minutes, and then turn off the fire when the time comes. Don't open the lid when the time is up, and continue to stew mung bean soup for 20 minutes.

Put the cooled mung bean soup in the refrigerator 1 hour, and it will taste sweeter.

skill

1, when cooking mung bean soup, be sure to freeze the mung bean hard, because after putting the frozen mung bean into boiling water, the temperature difference between the water temperature and mung bean is huge. At this time, mung beans will quickly absorb the heat in the water, so that mung beans will crack immediately, and the cracked mung beans can absorb water faster, so that mung beans can bloom quickly and produce sand.

2. Why does the cooked mung bean soup turn yellow? This is because the water boiled by mung beans is alkaline water. If you want to keep the mung bean soup from turning yellow, you only need to add a little acidic water, such as lemon juice and white vinegar, to avoid the mung bean soup from turning yellow. Don't add too much white vinegar and lemon juice, just add 3-5 drops, otherwise mung bean soup tastes strange.

3. If you cook mung bean soup in a pressure cooker, don't press it too much, at most one third, because when pressing mung beans, the sand in mung beans will block the air outlet, causing the pressure cooker to explode. Personally, I suggest cooking mung bean soup in casserole, which has the best taste and appearance.