Chinese Food
Kelp and green bean sauce
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It's summer. It's hot and sweaty. It's suitable to cook this mung bean paste at this time. Adding kelp can also provide basic microelements beneficial to human body. And mung bean is cool. Adding brown sugar can neutralize it.
Cooking ingredients
Cooking Steps
Step1:Soak mungbean in advance for 30 minute
Step2:Soak kelp, wash and cut into strips for use
Step3:Put the mung bean into the boiled water. It is better to cover the mung bean with more water. Cover it and cook for about 10 minutes. Add 8 bowls of water
Step4:After cooking for half an hour, it will be found that the mung bean has blossomed and the bean shells are floating up. At this time, pull up the bean shells so that the mung bean paste will taste better. Add ginger slices and kelp, cook for 20 minutes and add brown sugar
Step5:Put the coconut milk in the last step and add it into the mung bean sauce. Stir well and turn off the fire
Cooking tips:There is a kind of plant named smelly grass when cooking mung bean sand in Guangdong. It's really smelly when writing about planting grass. But it's delicious when it's cooked in mung bean sand. But because there is no smelly grass in my home, we use coconut milk instead of coconut milk, but the effect can also achieve the same effect. The reason why mung beans are boiled in boiling water that covers the water surface first, and then boiled in water is that it can make mung beans peeled more quickly, so the taste is much better. There are skills for making delicious dishes.
