Ten methods of mung bean soup
1, lily, mung bean and coix seed soup
-Materials-
Mung beans, coix seed, lily, rock sugar
-Practice-
1, lily soaked hair, mung bean soaked overnight, barley soaked overnight;
2. Put an appropriate amount of cold water into the pot, pour in mung beans and coix seed, cover the pot, boil the soup with high fire, and then turn to medium heat to cook until the mung beans bloom;
3. Pour in the soaked lily and cook for about 10 minute;
4, add rock sugar to taste, until the rock sugar melts, you can eat.
-Hint-
Coix seed and mung bean are difficult to cook, and the cooking time will be much shorter if they are soaked overnight.
2, honey mung bean popsicle
-Materials-
Mung beans, rock sugar, honey
-Practice-
1, soak mung beans for 3 hours;
2. Boil mung beans in cold water and add rock sugar until the mung bean paste is cooked;
3. The mung bean soup is cold and seasoned with honey;
4. Pour the mung bean soup into the mold and freeze it for 24 hours.
3. Cold green bean paste
-Materials-
The ratio of mung bean to water is 1:8.
Rock sugar (moderate amount), sweet-scented osmanthus (moderate amount)
-Practice-
1. Wash mung beans and boil them according to the ratio of 1 mung bean 8 water.
2. Cook until the mung bean blooms and the bean skin floats. Take out the bean skin for later use;
3. Boil mung beans as much as possible, then turn off the fire, remove the bean paste with a colander (mung bean soup for use), and turn the radish into bean paste. Or put it into a blender and beat it into bean paste;
4. Put the bean paste back into the mung bean soup and cook for a while. Add rock sugar and cook until the bean paste is even.
5. After cooling, put it in the refrigerator for cold storage. When eating, you can put some osmanthus or honey to taste;
6. The mung bean skin fished out is very nutritious, and it is detoxified and detoxified. It is mixed with brown sugar and some mung bean soup, which has a special flavor.
-Hint-
1, take out the bean skin and make the bean paste fine, or directly put the cooked mung beans with skin into a blender for mashing.
2. Another way is to remove the bean skin and continue cooking. Stir while cooking until the mung beans are mushy, but this is time-consuming and the bean paste is uneven.
3. It seems that there are different opinions on whether mung beans need to be soaked in water before cooking. I think mung beans are easy to cook, so I didn't soak them in advance.
4. Mung bean soup
Summer artifact, both hot and cold! You can also add rice and millet!
-Materials-
Mung beans (a big bowl), rock sugar (appropriate amount), water.
-Practice-
1, mung bean soaked in cold water for half an hour, and then washed;
2, cold water in the pot, pour in mung beans, regardless of 2 or 3 mung beans;
3. After boiling, switch to medium heat. When the water is almost dry, if the soup at the bottom of the pot is found to be dark, rinse it twice with cold water;
4. Add a lot of boiling water and cover the pot to continue cooking;
5. Add rock sugar, cover the lid, bring to a boil with high fire, and continue to cook for 20 minutes on medium fire. The mung beans are crisp and rotten, and the soup is green.
-Hint-
It also feels good to drink mung bean soup in the refrigerator or when it is not hot. Mung beans have the effects of relieving damp-heat and regulating qi. If summer is not too troublesome, you can cook and drink more at home.
5, mung bean cake
-Materials-
Mung Bean (400g), Vegetable Oil (50g), Fine Sugar (60g), Matcha Powder (10g).
-Practice-
1, 400 grams of mung beans are soaked in clear water and then put in the refrigerator for one night or soaked for more than ten hours in advance. The room temperature is high in summer, so it is not easy to breed bacteria when the ingredients are soaked in the refrigerator. Rub the soaked mung beans with your hands and palms, and rub off all the mung bean skins, leaving only white mung bean kernels.
2. Wash peeled mung beans and steam them in a steamer for 45-50 minutes. If the mesh of the steamer is large, it is best to spread a steamer cloth to prevent mung beans from falling.
3. After steaming, put the mung beans into natural cooling and break them with a cooking machine.
4. Use a clean pan, preferably a non-stick pan, add mung beans, vegetable oil and sugar, and stir fry slowly until the sugar and vegetable oil are completely dissolved in the mung bean paste. It is best to use tasteless salad oil as vegetable oil, and it is not recommended to use flavored peanut oil and soybean oil.
5. fry and cool.
6. Then divide the mung bean paste into two parts, add 10g matcha powder to one part and mix well.
7. Divide the two kinds of mung bean paste into several parts with the same size, and then put them into the moon cake mold and press them into beautiful shapes. If you don't have moon cake molds at home, you can use other molds you like. If there is no mold, you can also put it in a lunch box, compact it, and then take it out and cut it into small pieces.
6, almond mung bean porridge
-Materials-
Almond slice 10g, japonica rice 50g, mung bean 20g, sugar 3 teaspoons, water 6 cups.
-Practice-
1. Boil the washed japonica rice and mung beans with appropriate amount of water, and then simmer.
2. Sprinkle almond slices, add a little sugar, mix well and cool, and divide the almonds into small pieces with scissors.
-Efficacy and taboo-
Clearing away heat and toxic materials, dispelling summer heat and quenching thirst.
7. Cui Hua mung bean porridge
-Materials-
Watermelon peel 200g, 1 cup mung bean, tremella 7.5g, 2 tablespoons rock sugar.
-Practice-
1, wash watermelon skin, scrape off red meat, cut off green skin and cut into small pieces; Wash mung beans and soak them in clear water 1 hour; Wash tremella, soak until soft, remove the hard base and cut into small flowers for later use.
2. Pour 4 cups of water into the pot, add mung beans and tremella to boil, turn to low heat and cook until soft and rotten, add watermelon peel and rock sugar and cook for 1~2 minutes.
-Efficacy and taboo-
Clearing blood, reducing fever and expelling toxin can effectively improve dull complexion caused by blood turbidity, prevent spots caused by sun exposure and eliminate acne. But at the same time, it has the function of slimming the whole intestine, so it is best not to drink it when diarrhea occurs.
8, mung bean lily chrysanthemum porridge
-Materials-
Mung bean 150g, lily 30g, chrysanthemum 10g (just ordinary dried chrysanthemum), and crystal sugar.
-Practice-
1. Wash mung beans, lilies and chrysanthemums, and soak mung beans and lilies in clear water for 20 minutes.
2. Put all the ingredients into the pot and add two-thirds of the pot of water.
3. First, boil the mung bean soup on high fire, and then stew it on low fire for about one hour and twenty minutes. Stew for a long time to make mung bean soup have a rustling feeling, and it is more refreshing to drink it frozen.
-Efficacy and taboo-
With the addition of lily, the soup has a natural sweetness, and with the fragrance of chrysanthemum, this summer porridge will definitely make your appetite open.
9, mung bean honey cold milk tea
-Materials-
Mung beans, green tea, honey, dried tangerine peel.
-Practice-
1. Boil mung bean soup 10 minutes.
2. Soak mung bean soup with green tea, cool and add milk and honey;
3. Continue to add boiled mung beans. After the water is boiled, add the dried tangerine peel;
4. Boil the mung bean until it blooms, let it cool, take out a proper amount and put it into the second material;
5, drink after chilling, chilled and delicious.
-Hint-
1, green tea and mung bean soup must be clear, with better taste and color;
2. When drinking milk tea, it is best to use a straw to drink bubble tea.
-Efficacy and taboo-
Cooling ice to quench thirst, clearing away heat and toxic materials, and relieving summer heat.
10, millet, wolfberry and mung bean porridge
-Materials-
Millet, Lycium barbarum and mung bean
-Practice-
1. After soaking mung beans in warm water one hour in advance,
2. Wash and cook for about 40 minutes.
3. Put the washed millet into the pot and cook together for 20 minutes.
4. Then, boil the washed Lycium barbarum for about 5 minutes.
5, can be made into millet medlar mung bean porridge, nourishing stomach and clearing fire, nutritious and delicious.
-Hint-
Mung beans ripen quickly after soaking in water, even faster if there is an electric pressure cooker at home.
Four types of people who are not suitable for drinking mung bean soup
1, people with cold constitution
(such as cold limbs, lumbago and leg pain, diarrhea and loose stool, etc.). ), eating mung beans will aggravate symptoms and even cause other diseases.
2. People who take various drugs.
The detoxification of mung bean comes from the combination of mung bean protein and other components with organophosphorus and heavy metals to form precipitation. However, these detoxification components will also react with the related components of drugs, thus reducing the efficacy.
3. Old people, children and people with weak constitution.
The gastrointestinal digestive function of the elderly and children is poor, and it is difficult to digest mung bean protein in a short time, which is easy to cause diarrhea due to indigestion.
4. Menstrual women
During the menstrual period, women are in a state of ischemia, and their bodies are deviated. If menstrual women drink mung bean soup again, it is easy to hurt the spleen and stomach and cause diarrhea.
Five taboos of Qingrejiedu mung bean soup
1, people with cold constitution should not drink more mung bean soup.
People with cold constitution are characterized by cold limbs, cold pain in waist and legs, diarrhea and loose stools. Eating mung beans will aggravate symptoms and even lead to digestive system diseases such as diarrhea (severe dehydration), joint and muscle pain caused by stagnation of qi and blood, chronic gastritis caused by stomach cold and spleen and stomach weakness.
Drinking mung bean soup can prevent heatstroke and treat food poisoning. It also has certain curative effect on heat swelling, heat thirst, heat dysentery and pox virus. But people with cold constitution, weak constitution or taking medicine are not suitable for drinking.
2, can not drink mung bean soup on an empty stomach.
Don't drink on an empty stomach. Mung bean soup is cold, and drinking it on an empty stomach is not good for the stomach.
3, mung bean soup can not be drunk every day.
It's no problem to drink properly. Ordinary adults can drink a bowl two or three times a week. Children should decide according to their own physique, and it is best to consult a doctor first. Generally speaking, children start eating porridge at the age of 2 to 3, and you can add some mung beans in moderation. You can drink adult quantity after 6 years old.
4, excessive drinking mung bean soup or cause gastrointestinal diseases.
Ordinary people drink too much mung bean soup, which will cause stomach cold, diarrhea and other gastrointestinal diseases. Women who drink mung bean soup excessively may have gynecological symptoms such as leucorrhea, abdominal distension and dysmenorrhea.
5. Mung beans and traditional Chinese medicine can't be eaten together.
It is often said that you can't eat mung beans when you eat Chinese medicine, so as not to have an antidote. ? Compendium of Materia Medica says: Mung bean smells sweet and cold, is it nontoxic? Solve the poison of all herbs, cattle, horses and stones. ? Folk boiled mung bean soup is also often used as one of the first-aid measures for drug poisoning. Therefore, the saying that mung beans and traditional Chinese medicine cannot be eaten together has been passed down.