Chinese Food
Mung bean is quick to bloom
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Mung bean soup is the best soup for relieving summer heat in summer. It's delicious with sweet pumpkin. It can not only replenish water, but also strengthen stomach and promote digestion. Soup can be iced as a summer drink. Thick substitute meal can control satiety. Ha ha. But we all know that mung bean soup is not good without soaking for hours or stewing for a long time. Today, I'll teach you a way to save time and make the mung bean boil through perfectly. And the ordinary cooking pot can handle it.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Prepare some ice sugar and wolfberry.
Step3:Clean the mungbean. Soak it for a while.
Step4:Cut the pumpkin into small pieces.
Step5:Boil a pot of boiling water. It's probably a little more than mung bean.
Step6:Put in the mungbean.
Step7:When the water is almost dry, add enough boiling water again.
Step8:Cover the pot and simmer for about ten minutes.
Step9:Remove the froth and the mung bean skin floating on the surface.
Step10:Add in the rock candy. You don't need to add the light taste. The pumpkin is sweet enough.
Step11:Add the pumpkin. Stir well.
Step12:Boil the fire for another ten minutes. Add wolfberry two minutes before you leave the pot.
Step13:Out of the pot. Look. Less than half an hour's cooking. The green beans are blooming.
Step14:Sweet and delicious. Refreshing and thirst quenching.
Step15:It tastes better when frozen.
Cooking tips:It took me about 30 minutes to make the soup. The combination of the fire and the stew made the mung bean blossom quickly. The soup was fresh and delicious. It didn't need sugar even for the light taste. It's really good to make some in the fridge in summer. The homemade drink is healthy and reassuring. It's not afraid of gaining weight. Isn't it great? There are skills in making delicious dishes.
