Summer has come, in this hot season, of course, indispensable all kinds of cold drinks, many people like to drink some cold drinks at this time, but in addition, there are some people at home to make drinks, especially mung bean soup, must be many people in the summer will definitely drink.
In the summer, many foodies and friends will make mung bean soup at home, it can help us quench our summer and thirst, especially when we return home from outside on a hot day, if we can immediately drink a bowl of cool mung bean soup, it will be very comfortable in our hearts. But to be honest, there are still some tricks to cooking mung bean soup, which seems simple, but many people use the wrong method.
Especially when cooking mung bean soup, we do not directly put mung beans into the pot, the first step is very critical, if you don't know, then let's continue to look at it, the cooked mung bean soup will not be red in color.
First, mung bean soup does not redden
To make mung bean soup, we must first prepare ingredients, mainly mung beans and pure water, as well as sugar, rock sugar or lemon juice, after the ingredients are prepared, we first need to wash the mung beans with water, clean the mung beans can be put into the bowl, and then take a basin of water in the bowl, let the mung beans soak for about 10 to 20 minutes.
Everyone should remember that when boiling mung bean soup in normal times, do not directly put the washed mung beans into the pot, be sure to soak it, after soaking the mung beans will be more soft and sticky, if you cook directly under the pot, the boiled mung bean soup will feel very dull, and the mung beans are not so soft.
When the mung beans are soaked, we need to put them in a container, then seal it, and put it in the freezer layer of the refrigerator to freeze for two hours, and after two hours, we can take out the frozen mung beans. Then you can pour boiling water into the pot and put the frozen mung beans in it and boil.
When cooking mung bean soup, the general ratio of mung bean to water is 1:8, and you can also choose the ratio of mung bean to water according to your own taste.
At the same time, to drop a few drops of white vinegar in the water, as well as put in the right amount of rock sugar, so that the cooked mung bean soup tastes more delicious, and the amount of rock sugar is mainly based on your own taste, if you like to eat sweet, then you can put more rock sugar, if you do not like to eat sweet, less is also OK.
When cooking, you need to cook on high heat for ten minutes, then turn to medium heat and simmer for ten minutes, and finally turn off the heat and simmer for about ten minutes, and the mung bean soup is already boiled. There is also a way to judge whether the mung bean soup is boiling well, that is, to see if the mung bean has flowered, if it has flowered, it means that it has been boiled very soft.
As long as you can do mung bean soup according to the above steps, the cooked mung bean soup tastes very delicious, and the color of the soup is also blue-green, will not turn red, and the boiled mung bean taste is also very dense, and it is particularly delicious to eat. And also pay attention to the cooking time, not too long, otherwise the mung beans are too soft to affect the taste of the soup, it will not be good.
Second, how to avoid redness of mung bean soup?
Many small partners usually in the cooking mung bean soup, will find that the boiled mung bean soup color is red, so it looks a little ugly, in fact, the main reason is that we use water, if it is boiled with pure water mung bean soup, the soup color is green, if it is with mineral water, then the color of mung bean soup will be relatively white, if it is boiled with tap water, the color is some red or black.
Three, tips for boiling mung bean soup
When cooking mung bean soup, if you want to quickly soak mung beans, you can soak it for 30 minutes before putting it in the refrigerator to freeze, so that the frozen mung beans will be easier to boil and flower. In addition, when you boil mung bean soup, you can choose to use a casserole, which will be more suitable than an iron pot, because there are some iron elements in the iron pot, and some substances in the mung bean will have a chemical reaction, which will easily cause the boiled mung bean soup to turn red.
In addition, when you boil mung bean soup, you can drop a few drops of lemon juice or a few drops of white vinegar, which can prevent the green skin oxidation effect produced after the fusion of hot water and mung beans, so the color of the boiled mung bean soup will be more emerald green, and it will look better. And lemon or white vinegar dripping in can also make the cooked mung bean soup taste more fragrant, especially after freezing is not easy to change the taste.
In this article, some tips for boiling mung bean soup are introduced, and a key step is also explained to everyone, that is, before cooking mung bean soup, it must be soaked and frozen first, so that the color of the boiled mung bean soup is better, and the effect of cooling down is better.
Disclaimer: The text is original, and the pictures are from the internet. If there is infringement, please contact us to delete, thank you.