Mung beans, everyone knows, I remember when I was a child, my favorite food was
Mung bean stick ice, mung bean smoothie ice.
Mung beans can reduce heat, so it is the most popular food in summer.
In fact, mung beans can not only reduce the heat, but also very rich in nutrition,
Chinese dietary guidelines state that mung beans contain protein, fat,
Carotene, vitamin A, vitamin B, phospholipids, etc., may be
It is used to boil porridge and boil soup.
It's now June, it's hot, and when the sun comes out,
The temperature has reached more than 30 degrees.
The temperature in Hunan is relatively hotter than shenzhen in the summer.
Shenzhen summer will not feel very hot, because of the offshore, sea breeze blowing
Come, although the temperature is high, but the wind blows, it is not very hot.
Mung beans not only boil soup porridge, in fact, you can also make cold powder to eat,
Delicate q-bomb, without any addition, the method is very simple,
If you want to eat cold powder, you don't have to go out to buy it, and you like to eat it and collect it,
The detailed procedure steps tell you:
Step 1: Soak the mung beans in advance, and the number of mung beans depends on the home
The population comes, how much is up to you. I soak 1 pound here. OK
Soak one day in advance, soak in the evening, use the next morning, or the same day
Steep 3-4 hours in advance.
Step 2: Soak until the mung beans absorb enough water, and after the particles are full, you can do it.
Drain the mung beans, put them in a blender, add water and beat
Mung soy milk.
Prepare a clean yarn bag, after the mung soy milk is beaten, pour into the yarn bag.
Add half a pot of water to the pot, tighten the yarn bag, and wash it out in the water
Mung bean starch.
The state of washing is that the yarn bag has friction, and it is OK.
Step 3: Skim off the surface foam with a spoon and let stand for 3 hours.
After 3 hours, pour the surface water into another basin (do not pour, set aside)
You can see the starch of the mung beans at the bottom, and you can do it.
Step 4: Take half a bowl of starch, about 150 grams, and pour into the pot
Add about 5 bowls of mung bean water (poured out before and set aside), about 750 ml.
Add 1 scoop of salt and 1/2 scoop of table alkali.
Stir well, simmer over low heat, and stir with a spoon as you simmer.
Until the mung bean starch pulp becomes thick,
Mung soy milk is flaky and begins to bubble continuously, and it is ok.
Pour into a prepared container and let it cool freely.
To make garlic vinegar water:
Add minced garlic to a bowl, salt to taste, soy sauce to taste,
Aged vinegar, add a little cool white, stir well.
Step 5: After the mung bean cold powder is cooled and set, the inverted buckle is released from the mold.
Scrape into powder with a scraper, (can also be cut with a knife)
Tender and smooth mung bean cold powder is ready,
Drizzle with the garlic vinegar water prepared earlier, add a spoonful of chili sauce, a little
chili oil.
Add some green and red pepper shreds to garnish, sprinkle with green onions, cucumber shreds,
This delicious mung bean cold powder is ready, very tasty, q bouncy smooth,
Fresh farmhouse large grain small mung bean 400g ¥15.6 purchase