Introduction: Cool mung bean porridge to relieve the heat, why are you different from others? In this way, there is no problem in setting up stalls.
Eating in the summer, the simpler the better.
Now I go into the kitchen to cook, tired and sweaty, and I have no appetite to eat when I am ready.
In fact, many times, if we are too lazy to cook, we can cook a large pot of mung bean porridge in the morning, accompanied by a plate of pickles, so that the three meals of the day are all alive.
Mung bean porridge belongs to a kind of multigrain porridge, has the effect of reducing fire and relieving heat, very suitable for eating in the summer, and mung bean also has a very rich protein and vitamins, high nutritional value, is a healthy natural food.
So in the summer, whether it is in restaurants, stalls, or commissaries, you can see the figure of mung bean porridge, cool and delicious, very popular.
But have you found that the mung bean porridge you make at home is not the mung bean porridge bought outside, which is cooler and thirst quenching?
And the taste is much worse, why is this? It is also cooked from mung beans, why are you different from others?
That is mainly because most of the mung bean porridge outside is not a common practice, and the production steps and processes, as well as the matching of raw materials, will be more exquisite.
You cook it yourself at home, it is certainly not so exquisite, and the mung beans can be cooked as soon as they are cooked.
So the mung bean porridge you make with others will be very different. Today Xiaobian came to share with you a few mung bean porridge methods, do this, set up stalls are no problem, sell in minutes!
Kelp mung bean porridge:
Ingredients: Mung bean, kelp, white sugar, japonica rice.
(1) Wash the kelp, then chop it up and set aside;
(2) Wash the mung beans, soak them in cold water, soak them for two hours, wash the japonica rice and set aside;
(3) Put the right amount of water in the pot, put the mung beans and japonica rice under the pot in cold water, first turn on the heat, boil for ten minutes, remember when the water is boiled for the first time, you have to touch it a few times, so that it will not stick to the pan. After 10 minutes, add the kelp, cook on high heat for another five minutes, then turn to low heat, simmer slowly, and when it is almost cooked, add the right amount of white sugar to taste.
Barley mung bean porridge:
Ingredients: Mung bean, barley rice, sugar, lotus seeds, dates, goji berries.
(1) Soak the mung beans in water for half a day, and then clean and set aside other materials;
(2) Put the mung beans, barley rice, lotus seeds together and cook, after half an hour, add the red dates, when it is almost cooked, then add the goji berries and white sugar, and simmer for five minutes.
Strawberry mung bean porridge:
Ingredients: Glutinous rice, mung beans, strawberries, white sugar.
(1) Wash the mung beans, soak them for half a day, and then clean the glutinous rice and strawberries;
(2) Put the glutinous rice and mung beans together into the pot, first cook on high heat for 20 minutes, then turn to low heat, cook until the mung beans are soft and rotten, and the glutinous rice blossoms;
(3) Add strawberries and white sugar and stir well, cook for 3 to 5 minutes.
This strawberry mung bean porridge is very nutritious, not only rich in protein, vitamins, but also to promote appetite. If you don't have an appetite in the summer, or if you have a big morning sickness reaction, you can try this method, which is healthy and nutritious and delicious.
Millet lotus seed mung bean porridge:
Ingredients: Mung bean, millet, rice, lotus seeds, white sugar.
(1) Wash mung beans, millet, rice and lotus seeds together and soak them for two hours;
(2) Put these ingredients together in a pot, bring to a boil on high heat, turn to low heat and simmer slowly, add white sugar and stir well after cooking.
These few kinds of cool mung bean porridge to relieve the heat, is it different from what you usually do? In doing so, it is no problem to take it to the stall.