Chinese Food
Mungbean sand (thick sand version)
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Hi, it's me again. The pharmacological action of mung bean is to reduce blood fat, cholesterol, anti allergy, anti-bacterial, anti-tumor, increase appetite, protect liver and kidney. It is cold and cold in nature. People with deficiency of Yang, spleen and stomach, diarrhea should be careful. Generally, it is not suitable for eating in winter.
Cooking ingredients
Cooking Steps
Step1:Little mung bean. Use a large container to soak it. I like to soak it at night. I can cook it in the morning. Mung beans are full of water. They are ready to go to the pot. Hahaha.
Step2:The container should be wide mouthed. The beans at the bottom are easy to bubble. I just chose a small container. As a result, some die hards didn't bubble at the bottom at all. But they had to make it reflect.
Step3:I always cook mung beans and water in one pot. When the mung beans are cooked, I like to flatten them with a spoon. In fact, it's easy to cook when they are flattened. It's faster to produce sand. Basically, the whole pot will be made of sand for a while. It's too thick. It's better to add some hot water. Keep cooking. After it's thickened, keep stirring. Basically, I've reached the stage of cooking mung beans into congee. Even others are afraid of me. Hahahaha.
Step4:If you want to be thicker and more sandy, you have to put mung beans. Come on. Pour more. I shake my hands. Add more water. That's it. Cooking this is a test of my patience.
Step5:It's finished. It's finished. Meimeida.
Cooking tips:It's up to patience to cook mung beans. When the mung beans are cooked in water, they can be crushed with a spoon. This saves time and produces sand quickly. I prefer sand. It tastes better. There are skills in making delicious dishes.
