Chinese Food
Soviet style mung bean soup
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The rice and mung bean soup are steamed. Rice can't be too bad. But it can't be too hard. Mung bean is steamed to make the ice water of mung bean soup clear and not muddy. Agar is generally not added in the shop now. Authentic Soviet style mung bean soup. It's agar. It's frozen. This is where I go from snacks to big Su style mung bean soup-
Cooking ingredients
Cooking Steps
Step1:Soak mung bean for 12 hour
Step2:Soak glutinous rice for 12 hour
Step3:Put oil paper on the baking tray. Pour in the soaked mung beans.
Step4:Put oiled paper on the baking tray. Pour in the soaked glutinous rice. The water just hasn't passed the rice.
Step5:Put it into a steaming oven. Heat it up and down for 100 degrees. Steam it for 100 minutes.
Step6:Boil 1000g boiling water. Pour in agar. Cook until agar is completely dissolved in water. It solidifies at room temperature.
Step7:Cut the white gourd sugar into pieces.
Step8:Sugar kumquat all two.
Step9:Cut the dates. It can be all two.
Step10:Put 2 spoons of mung beans and 2 spoons of glutinous rice in the bow
Step11:Put on aga
Step12:Put in all kinds of preserves and mint water.
Cooking tips:Notice - 1. Mung bean and me. I soak overnight. In summer, refrigerate and soak. 2. 1 l of water. 2 drops of peppermint essence. Too much and too cold. It will be a little bitter. 3. The general proportion of agar is 5g-500g water. But I think it's hard. So, the proportion of water has doubled. There are skills in making delicious dishes.
