Chinese Food
Mung bean soup
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Every 100g contains 22.1g protein, 0.8g fat, 59G carbohydrate, 4.2g crude fiber, 49mg calcium, 268mg phosphorus, 3.2mg iron and 1.8mg carotene. Vitamin b10.52 mg, vitamin b20.12 mg, niacin 1.8 mg. The main proteins are globulins, which contain less methionine, tryptophan and tyrosine. The phospholipids of mung bean include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and phosphatidylic acid. -
Cooking ingredients
Cooking Steps
Step1:Soak for 6 hours in advance or stir fry for 10 minute
Step2:Close the lid and press the bean ke
Step3:I made an appointment for 7 hours by pressing the reservation key. Tomorrow's breakfast will be finished. At that time, there was no need to make an appointment for eating. You can eat it after cooking.
Step4:It's cooked. Isn't it very simple? Put some sugar or honey condensed milk into the dessert.
Cooking tips:There are skills in making delicious dishes.
