After entering September, the autumn tiger came, the weather became cool in the morning and evening, but in the afternoon it was hot and exposed, the air was dry, making people feel easy to sleep, the skin and mouth and eyes were also easy to dry and crack, and even the symptoms of dry cough would appear.
In our south, in addition to the summer three-volt weather like to cook a pot of mung bean kelp soup to relieve the heat, in the dry and hot autumn also like to cook a pot of mung bean kelp soup to come and go in autumn, clear the heat and reduce the fire.
Mung beans have the effect of clearing heat and detoxification, thinning the liver and reducing fire, while kelp has the effect of eliminating phlegm and asthma, detoxifying and laxative, and the two ingredients that have the effect of clearing heat and detoxification are combined to boil the soup water together, which can be doubled in the effect of clearing the heat and reducing the fire, so in the dry autumn, cook a pot of mung bean kelp soup for the family to drink, it is most appropriate! It can not only hydrate to dry autumn, but also eat as a dessert, and also be full, which is really a lot of things! After the autumn, my family drank a bowl of this soup every day, went to the autumn dryness to reduce the liver fire, the eyes did not dry the throat did not itch.
Many people like to drink mung bean soup, but they find that the mung bean soup they cook is always relatively dark, and the boiled mung beans are not easy to flower, and the taste is not good, how to avoid these problems? Today, the chef will share with you the homely practice of mung bean kelp soup, and will share with you how to choose high-quality mung beans in the text, how to avoid the boiled mung bean soup turning black! Let's take a look at the specifics!
<h1 class= "pgc-h-arrow-right" > mung bean kelp soup</h1>
Ingredients: 150 g of mung beans, 5 kelp knots, 100 g of rock sugar.
Step 1: We clean the mung beans one night in advance, pick out the empty shells and small stones mixed in, and then put them in the basin to soak for half an hour, then drain the water, put them in a plastic bag or crisper box, put them in the refrigerator for one night, take them out the next day and put them directly into the rice cooker, add the right amount of water, cover the pot, cook for 10 minutes, and then open the lid, you will find that the mung beans are all blooming.
Step 2: Untie the kelp, then put it in a pot, add the water that has not passed the kelp, boil on the heat for 5 minutes, then remove it to cool and cut into silk and plate for use.
Step 3: After the mung beans are boiled until they bloom, then put the kelp shreds into the pot, then pour the rock sugar into the pot, cover the pot and continue to cook for 20 minutes to get out of the pot.
Put out the pot and put it in a bowl, wait for the cold, then put it in the refrigerator for half an hour and then take it out to eat, the taste is cold and cold, sweet and refreshing, very delicious. Serve a bowl to each of the family members, and everyone will drink so much that there is no soup left, and then another bowl. In this hot and dry autumn, cook a pot of such mung bean kelp soup for your family to drink, clear the heat to dry autumn, and reduce the liver fire.
<h1 class="pgc-h-arrow-right" > tips</h1>
1, when you go to buy mung beans, to choose light green beans, light green beans are fresh, but also easy to boil flowering, dark color is the old green beans, everyone do not buy, the taste and soup color is not good.
2, mung beans bought back to clean and remove impurities, soaked in the basin for half an hour, and then drained into the plastic bag into the refrigerator frozen for one night and then taken out to cook, less than 10 minutes can flower.
3, kelp must be blanched in advance and then cut into strips and put into a pot and boiled with mung beans, so that the taste will be better.
4, when cooking mung beans, remember not to use a pure iron pot to cook, otherwise the soup will be blackened, if it is the rice cooker at home, the inner tank do not worry, because the surface is coated with a non-stick coating, will not directly contact the iron part of the pot.