Chinese Food
Sanfu drink Qingre Jiedu mung bean soup
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Mung bean soup is a traditional Chinese summer relief. The small mung bean has the effect of clearing away heat and detoxification, relieving thirst and heat. Heat clearing. The heat clearing power of mungbean is on the skin. If you want to heat clearing, it will take 10 minutes. Do not cook it for a long time. At this time, the soup is green and the effect of relieving summer heat is better. Mung bean's detoxification effect is included. At this time, it needs to be boiled for more than 30 minutes. The bean blooms. The soup tastes like sand. At this moment, mung bean soup has both heat clearing and detoxification effects. My quick hands and detoxified and Kwai Green Mung bean soup. No need to soak peas in advance. It only takes about 10 minutes. The beans are blooming and the soup is green. -
Cooking ingredients
Cooking Steps
Step1:Prepare mung beans and rock candy.
Step2:Clean the mungbean.
Step3:Put the mungbean in the pressure cooker. Stir fry until the water is dry. Stir for a while until the skin changes color.
Step4:Add boiling water. The mungbean is stimulated by hot water. A lot of steam is emitted. Be careful not to be burned.
Step5:Close the lid. Steam in 2 or 3 minutes after cooking in high heat. Close the lid and cover the valve. Cook in low heat for 10 minutes.
Step6:The beans are blooming. The soup is green and a little rusty.
Step7:Put in the lollipop while it's hot. Stir and melt.
Step8:Perfec
Step9:Have a bowl. Don't throw the bean skin. Even soup with beans. It's nutritious.
Step10:Enlarge and appreciate the finished product
Cooking tips:1. Cover the pot when cooking mung beans. The soup is green because the polyphenols in mung beans are easy to oxidize. 2. People with weak spleen and stomach and diarrhea should not drink mung bean soup often. If you like it very much, you can add some warm ingredients to neutralize the cold nature of mung bean. There are skills in making delicious dishes.
