Chinese Food
Lotus seed and mung bean sauce
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Mung bean soup is a traditional Chinese summer relief. After a long time of soaking, mungbean can shorten the cooking time. The soaked mungbean can be boiled for 25 minutes or so and become powder and spongy. It tastes Sandy. Therefore, in Guangdong Province, we call mungbean sweet soup mungbean sand. In order to make mungbean sand more nutritious, we boil Mungbean and lotus seed together to make lotus seed and mungbean sweet soup, which can nourish the heart and mind, strengthen the brain and improve intelligence, and eliminate fatigue.
Cooking ingredients
Cooking Steps
Step1:Wash and soak mung beans for 4 hours.
Step2:Wash the lotus seeds.
Step3:Put the green beans in the pot and boil them over medium high heat.
Step4:Add the lotus seeds. Cook over medium heat for about 25 minutes.
Step5:Boil the Mungbean and blossom. Add sugar to the lotus seeds and melt them, then turn off the fire.
Step6:Cool it and refrigerate it. When you eat it, you can scoop up a spoonful of sweet osmanthus. It's not only sweet but also fragrant.
Step7:
Step8:
Cooking tips:To cook the fragrant and delicious mung bean sand-1, soak the mung bean can reduce the cooking time. 2. When cooking mung beans, bring to a boil and turn to medium heat. 3. Sugar should be put in before turning off the fire. In summer, cool the boiled lotus seed and mung bean paste and refrigerate it. When you want to eat it, have a bowl of ice and cool it. Eat it to cool off. There are skills in making delicious dishes.
