Chinese Food
Mung bean and pumpkin soup
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This is the 14th recipe released by until the beans are cooked. Grandpa Yuanqiu used to work in a restaurant in Chongqing when he was young. It's said that the restaurant would cook this soup in summer at that time. A big pot every day will soon be sold out. It's the most popular sweet soup. I, a northerner, didn't believe it at first. I felt this kind of combination was strange. But after the first taste, I changed my previous view. The taste buds were captured in an instant. I didn't expect that the aroma of these two kinds of food materials could be so harmonious. Fresh and sweet. The taste is soft, waxy and soft. It can relieve summer heat and hunger. The heat is also very low. It is especially suitable for people who reduce fat to eat as an extra meal between two meals.
Cooking ingredients
Cooking Steps
Step1:Choose fresh old pumpkin. Scrape off the skin with a planer. Cut into large pieces.
Step2:Wash the mung bean and put it into the pot. Add enough water (less than 5cm of mung bean). Cook for about 30 minutes.
Step3:Wait until the mungbean is slightly blooming. Put the pumpkin into the pot. Continue to cook for about 20 minutes.
Step4:Cook until the mungbean is out of the sand. Pumpkin is soft and waxy. Then leave the fire. (you can poke a pumpkin with chopsticks. It's easy to poke a hole. That's OK.
Step5:If you think the pumpkin is not sweet enough, you can add some icing sugar to taste it. It will taste better when refrigerated. And. I like it when it's frozen. It's sweet. Who eats it? Who knows. Heh
Cooking tips:1. Choose the old pumpkin. It's soft and glutinous. I use a kind of pumpkin called Hainan sweet . It's sweet enough without adding sugar; 2. Cut the pumpkin into large pieces to prevent it from being broken and sold badly. There are skills in making delicious dishes.
