Introduction: When cooking mung bean soup, the most taboo to cook directly under the pot, add 2 more steps, mung beans sand and blossom, really soft glutinous!
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Mung bean soup is the most classic summer drink in the hot summer, mung bean is extremely nutritious, has a high medicinal value, it contains 3 times the protein of japonica rice, Li Shizhen called the food valley of the world, the best in the dish.
I remember when I was a child, in the summer, my mother would cook a pot of mung bean soup every morning, put it in a large basin to cool, and wait until I came home from school at noon. Drinking mung bean soup in summer has a good effect of detoxification, heat dissipation and diuresis, in addition, the content of calcium in mung beans is also extremely rich, and drinking more mung bean soup can also prevent osteoporosis.
Many friends have the habit of drinking mung bean soup in the summer, but don't underestimate this simple boiled mung bean soup, some people boiled mung beans in 10 minutes, and some people boiled for dozens of minutes and still can't cook badly. In fact, boiling mung bean soup is skilled, do not cook directly under the pot, add two more steps, mung beans quickly boiled rotten, sand and flowering, fragrant and sticky especially delicious!
The first step, soaking, first wash the mung beans, pick out the empty shells and broken beans, and then put them in warm water to soak for 30 minutes, the purpose of this step is to make the mung beans absorb enough water and become full.
The second step, freezing, put the mung beans into a plastic bag, and then put them in the refrigerator and freeze for about 2 hours. The purpose of this step is to crack the mung beans, and the cracked beans are easier to flower when cooked, because the beans absorb enough water, so it is easy to freeze and crack.
The third step, cooking, add the appropriate amount of water to the pot, boil and put in the frozen mung beans, then add a little baking soda, cover the pot and continue to cook for another 10 minutes, then you can see that the mung beans have flowered. This step also uses the principle of thermal expansion and contraction, and the frozen mung beans will expand rapidly after heating, breaking the skin that was originally frozen with cracks, and will also blossom.
When making mung bean soup, adding a little baking soda can accelerate the denaturation of protein in mung beans and speed up the cooking speed of mung beans, in addition, the alkali in baking soda can also promote the gelatinization of starch, so that the cooked mung beans are fragrant and sandy.
Mung bean soup boiled for about 10 minutes when the effect of heat relief is the best, then the mung bean soup oxidation degree is the lowest, the heat relief ability is the strongest, if not for the purpose of relieving the heat, like to drink soft glutinous can continue to cook for twenty or thirty minutes, until cooked to their favorite degree.
When cooking mung bean soup, the most taboo is to cook directly under the pot, add more soaking and freezing these 2 steps, when cooking a little baking soda, mung beans will quickly sand and blossom, soft and sticky and delicious! I am Xiaofeng, like Xiaofeng's sharing, please help forward + like + favorite to support Xiaofeng, we will see you in the next issue! Thanks for the support! Thanksgiving to meet!
This article is original by the foodie Fengzi, welcome to pay attention to communicate with you, so that everyone can benefit, the threesome will have my teacher ~