Introduction: When cooking mung bean soup, it is most important to avoid boiling it directly in the pot! Add 1 more thing, the mung beans will sand and bloom again in 5 minutes, and the soup will not be red!
"The small heat and the big heat are closely connected, the temperature rises and the heat is hot", time is like a white horse passing through the gap, and it will be ambushed immediately in a blink of an eye, as the old saying goes: "cold in Sanjiu, hot in Sanfu", dog days are also the most prone to heat stroke season, so every dog days, my family will cook some mung bean soup, put it in the refrigerator after cooking, drink a bowl at noon every day when it is the hottest, it is very enjoyable to be cold and cold! The most important thing is to prevent heat stroke.
Mung bean is known as the summer heat-relieving weapon, it is cool and sweet, the nutritional value is very high, rich in protein, fat, vitamins, carotene, folic acid, etc., with heat and heat, detoxification, lipid reduction, water dilution and swelling, throat quenching thirst, bright eyes and blood pressure and other effects. Come to a bowl of mung bean soup in the hot summer, it is simply a fairy-like life, sweet and soft and glutinous and relieve the heat!
Cooking mung bean soup seems simple, it is nothing more than pouring mung beans into the pot and adding water to boil, if you think so, it is very wrong, no wonder the boiled mung bean soup does not bloom, or the soup is red, so it seems that cooking mung bean soup is also skillful, when cooking mung bean soup, it is most taboo to cook directly in the pot! Add 1 more thing, the mung beans will sand and bloom again in 5 minutes, and the soup will not be red! Let's take a look.
【Boiled mung bean soup】Mung beans, rock sugar, baking soda and purified water
1. Choose mung beans: Cook mung bean soup must choose fresh mung beans, the mung bean soup cooked from the general aged mung beans is difficult to flower, see whether the mung beans are fresh, mainly look at the color, the color of fresh mung beans is green, and the color of the aged mung beans will be yellow, but also to pick out the empty shell beans, so as not to affect the taste, soak in warm water for 30 minutes, the purpose of this is to absorb water after soaking the mung beans to become fuller, easier to cook and cook.
2. Frozen mung beans: This step is very important for mung bean flowering, the soaked beans are dried and placed in a sealed bag or an empty bottle, and directly placed in the refrigerator for more than 2 hours.
3. Boiled mung beans: add water to the pot, the water for boiling mung beans must be pure water, and it should be added enough at one time, immediately put in the frozen mung beans after boiling, add a little baking soda and rock sugar, cover the pot and cook for 5 minutes on high heat You can turn off the fire, but don't be in a hurry to open the pot, continue to simmer for 7~10 minutes and then boil, the mung beans will be more soft and glutinous and delicious.
【Principle Explanation】
1. The application of mung bean flowering is the principle of thermal expansion and cold contraction: when boiling mung bean soup, it is necessary to boil in an underwater pot, and after freezing and then suddenly heated, the mung bean will expand rapidly, and the skin that has been frozen with cracks will be broken, and it is easy to boil and bloom.
2. Boiling mung bean soup with baking soda can accelerate the denaturation of the protein in mung beans and speed up the cooking speed of mung beans.
3. Why does boiling mung bean soup turn red? This is mainly related to the water quality, a lot of tap water is alkaline, alkaline water will make mung bean soup red, so we use pure water to solve this problem.
When cooking mung bean soup, it is most forbidden to cook it directly in the pot! Add 1 more thing, that is, baking soda, mung beans sand and bloom again in 5 minutes, and the soup color is not red! I'm Xiaofeng, if you like the food shared by Xiaofeng, don't forget to pay attention to Foodie Fengzi!
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