What can I add to mung bean paste?
When drinking mung bean soup, you may feel monotonous, and if you drink too much, you will get tired. So what can I add to mung bean soup? In fact, when making mung bean soup, there are many ingredients that need to be added, such as coix seed, red dates or sugar and honey. These are all very good, which can not only make mung bean soup taste better, but also make the soup more nutritious. Mung beans are better cooked with other foods!
Effect of adding brown sugar to mung bean paste
1, if you want to lose weight or reduce fire, you'd better not put any sugar to reduce fire, because you are not afraid of obesity.
2, if you are not afraid of being fat, you can put some brown sugar to taste; Traditional Chinese medicine recognizes that brown sugar is warm and sweet, and has the functions of promoting blood circulation, removing blood stasis, enriching blood and nourishing liver. The sugar in the folk proverb "A woman can't be sugar-free for a hundred days" refers to brown sugar.
Practice of mung bean honeysuckle soup
Ingredients: Take mung bean100g, honeysuckle 30g, add appropriate amount of water and cook for about10min. After drinking clear soup, the summer heat completely disappeared.
Raw materials: 250g mung bean, 50g coix seed, 25g green plum, 25g kumquat cake, 25g bergamot sugar radish, 25g Beijing cake, 500g sugar, 40 lotus seeds in syrup, golden jujube 10, osmanthus 10, and 2 roses.
Production: First, pick the mung beans, rinse them with clear water, put them in a pot, and steam them over high fire for about 30 minutes until they are crisp. Wash job's tears and candied dates, put them in a small bowl and cook them with beans at the same time. Then cut the green plum, kumquat cake, bergamot radish and Beijing cake into mung bean-sized dices and divide them into 10 portions. Finally, put the pot on medium fire, add1200g of boiling water to boil, spread the steamed mung beans, coix seed, candied dates, four lotus seeds, cut green plums and other fruit materials in the soup, and then spread the osmanthus flowers and roses evenly in each bowl.
Cheese bean paste
Ingredients: 250g peeled mung beans, 35g butter, 80g cheese, 60g fine sugar, and proper amount of oil and salt.
Steps:
1. Peeled mung beans are clean and soaked. I soaked all night.
2. Dehydrate the soaked mung beans and steam them in a steamer.
3. Add a proper amount of water to the steamed mung beans and paste them in the cooking machine.
Step 4 beat mung bean paste
5. Heat the pan and add butter until it melts.
6. Pour in the green bean paste and stir fry slowly.
7. Stir fry for about 20 minutes, add sugar and cheese and continue to stir fry. At this time, the mung bean paste in the pot began to thin again and began to stir fry for a long time, so the men could stop.
8. It's almost enough to fry this.
9. Cool the mung bean stuffing out of the pot and put it in the refrigerator for refrigeration.