No matter how the mung beans and red beans in the house are cooked, what should I do if they are not rotten? Teach you a trick, mung beans do not need to soak, do not wait, do not need to freeze in the refrigerator, five minutes to cook all mung beans soft rotten out of the Sha method is also very simple, just need to add this step before cooking.
Hello everyone, here is a variety of small chefs, it is now June, the weather is getting hotter and hotter, many friends like to drink mung bean soup in this season, it takes more than a dozen dollars to buy a cup outside, it is really too expensive, and the environment and production process of others we do not know, drink is also scary.
But many friends cook mung bean soup in their own homes, but they can't bloom for half a day, and they don't boil rotten or come out, because the practice is wrong.
Today I will share a trick with you, only need to cook money and add this step, we can easily boil mung beans and bloom, and completely out of the sand.
It tastes clean and hygienic, and it is even sweeter and more delicious than those bought outside.
First of all, we prepare the right amount of mung beans, when buying mung beans, try to go to a large supermarket to buy, buy new mung beans taste more rich and better.
Mung beans are also one of the very common beans in life, it is very nutritious, usually common methods are mung bean paste, mung bean cake, and our mung bean ice cream, in addition to mung bean soup.
Eating some mung beans in moderation in summer has many benefits for the body, especially when the weather is hot, I want to have a cup of cool, cool and sweet mung bean soup, which is both to relieve the heat and hunger.
First of all, we prepare an appropriate amount of mung beans according to the number of our own population, before boiling we must pick the mung beans, see if there are broken, blackened or disconnected mung beans inside, like that kind of mung beans not only taste bad, but also bitter, slightly toxic, so we must pick it out, do not let a "rat poop" break a pot of soup because of our negligence.
I believe that many people will soak mung beans in advance for one night when cooking mung bean soup and mung bean porridge, or soak them for one to two hours in advance, especially a waste of time, and waste of time not to mention, even after soaking does not feel very blooming, which makes many friends feel very distressed.
After we pick out the bad ones in the mung beans, now wash the mung beans, add an appropriate amount of water to them, first scrub the mung beans, put the mung beans on the wet shelf, naturally will fall a lot of dust on it, and when buying, this person to touch, that person to touch, there are naturally many dirty things and bacteria on it.
Therefore, it is necessary to wash the mung beans repeatedly, many friends in order to save trouble, mung beans bought home and directly put into the pot to cook, to know that is very unhygienic, first simply rub a few times, at this time you can see that the water has become very turbid, the dirty water is thrown out.
Then add a spoonful of flour to it and scrub it with the flour.
Flour has strong adsorption, in the process of rubbing mung beans, flour can adsorb some soil and other impurities on the surface of mung beans, and rub it for about a minute.
Then rinse the flour residue on the surface with water. Don't be lazy when washing mung beans, be sure to wash them clean.
Mung beans are a special favorite ingredient of many friends in summer, whether it is porridge, making mung bean paste, mung bean ice cream, etc., they are deeply loved by everyone.
After such cleaning, mung beans are completely cleaned, many people to this step directly mung beans under the pot to cook, in fact, this is the key to mung beans do not bloom, we need to add one more step here, add three spoons of salt to it, and then rub it with your hands on the surface of the mung beans, rubbing back and forth for about three minutes.
Salt is very familiar to everyone, is one of the cooking materials often used in our kitchen, is a condiment, no matter what we do, will put a little, no matter how rare mountain and sea delicacies as long as there is less salt, then it is tasteless, it can be seen that salt is a very important condiment.
But in addition, salt has many other wonderful uses in the home, for example, when we cook mung beans, add some salt, so that repeated rubbing, so that mung beans can accelerate flowering, but also a key to the rapid flowering of mung beans.
This is because salt is granular, in addition, it also has a strong friction, so that in the process of rubbing, the surface of the salt will form a particularly strong friction with the surface of the mung bean, so as to achieve a softening of the skin of the mung bean.
When the skin of mung beans is damaged, then it is naturally easy to bloom during the cooking process.
If there is no salt at home, it is also possible to replace it with white sugar with coarse particles at home, and if you replace it with white sugar, the friction is the same, and the effect is the same.
If the mung beans you buy at home have a thick skin, we can rub them for six or seven minutes, and in the process of rubbing for a long time, the skin of the mung beans will become thinner, and there will be many small cracks, so that the mung beans are very easy to bloom during the cooking process.
After rubbing well, wash the salt on the surface with water, otherwise, the mung bean soup made is salty and salty, so be sure to rinse twice after rinsing, this mung bean can now put it in the pot.
Pour mung beans into the casserole, want to boil out the mung beans thick and sandy and delicious, then it is best to use a casserole to boil, casserole whether it is used to boil porridge, soup is the best choice, after adding enough water, now stir with a spoon, stir for about a minute.
During the process of stirring, we will also create a friction between the spoon and the mung beans and the casserole, so that the skin of the mung beans, its cracks open larger, so that the cooking time will be shorter.
Originally, mung bean soup that normally takes seven or eight hours to cook is only needed in just three to five minutes for the mung beans to fully bloom.
After the water in the pot boils, you can see that some mung beans have floated on the surface of the water, we stir it like this with a spoon for another two minutes, we can see that many of the mung beans have bloomed now, and even the outer skin has all fallen.
Don't be in a hurry to drink at this time, if you want to boil out the sweet taste of the mung bean paste sold outside and the sand, then we also need to cover the pot here, and then simmer for a while, now turn the heat to medium and low heat, slowly simmer for five minutes, want to eat more soft and rotten, we can also extend the time for another eight to ten minutes, or even 15 minutes.
At this time, open the lid of the pot and see, wow, the whole room is filled with a particularly strong mung bean aroma, at this time the mung beans inside have been completely boiled and cooked thoroughly, and it is already sparse with a gentle rub of your hand.
Turn off the heat, cover and simmer for another three to five minutes, now you can put the bowl out of the pan.
The mung bean paste soup made in this way is simple and fast, nutritious and delicious, mung beans are rich in aroma, better than those bought outside, eat it hot when it is cold, it is very sweet and soft, and when it is hot, it is put in the refrigerator and then eaten cold, that is called a refreshing relieving the heat.
After learning this skill, we can get it in minutes when we want to drink mung bean soup, and we no longer have to wait and wait like before, and friends who like it quickly collect it and try it.
Well, our sharing today is here first, thank you for watching, we will see you tomorrow, bye.