Chinese Food
Mung bean soup A kind of Mung Bean Congee A kind of Mung bean popsicle
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Just take advantage of the summer heat to do some tricks. A view.
Cooking ingredients
Cooking Steps
Step1:Prepare mung bean, rice and crystal sugar. Wash mung bean and rice. Soak mung bean in water for one hour.
Step2:Pour the mungbean into a proper amount of cold water. Bring to a boil over high heat. Turn to low heat and cook for 20 minutes. Add in the sugar and cook for 10 minutes.
Step3:The mung bean soup is sifted, put out of the pot and let cool to drink.
Step4:Pour the rest of the mung bean soup into the juicer and stir.
Step5:Filter out the amount of popsicle mould. Pour it into the popsicle mould. Put it into the refrigerator freezer.
Step6:Pour the rice into the remaining mungbean soup. Pour proper amount of boiled water into the soup. Boil the rice over high heat until it boils. Turn the heat down and put the chopsticks on for about half an hour.
Step7:Mung bean porridge is out of the pot. Let it cool for food.
Step8:On the second day of the next night, pour boiling water into the mold and soak it for a little while. Demould. Mung bean popsicle comes out.
Cooking tips:The first time - according to this ratio, both mung bean soup and mung bean porridge are OK. It's just that mung bean popsicle doesn't feel sweet enough. Next time, add at least 30g of ice sugar to mung bean popsicle juice. The second time, I cooked the mung bean soup and porridge. I didn't mix it with the juicer. The same milk pot and home had no ice sugar. I used the same gram of white sugar. The sweetness was OK. I filtered out a big bowl of mung bean soup. I added the rice and boiled water to the joint of the index finger beyond the rice noodles. There are skills in making delicious dishes.
