Chinese Food
A good summer resort - orange peel kelp and mung bean sauce
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The mung bean soup introduced today is also known as mung bean paste. It is a very classic Cantonese sugar water. It's different from the usual recipe, especially with kelp and tangerine peel. It's a production method with Guangdong characteristics. Chen PI into the soup. Can strengthen the spleen and stomach. Help digestion. Can neutralize the cold mung bean. And orange peel has a unique fragrance, which makes mung bean soup more flavor. Once you have tasted this special taste, it will be engraved in your mind. A long time of slow cooking can release the starch in the beans to form a thick sand, so it is called mungbean sand. After the mung bean comes out of the sand, the mung bean skin is easy to be separated, and the soup surface floats out. People who pay attention to the delicate taste will throw away the mung bean skin spoon and then make the delicate and smooth mung bean sand. In fact, the heat clearing power of mungbean lies in the epidermis. The detoxification power lies in the interior. Mung bean skin contains a lot of nutrients that are good for human body, so it's best to eat it together with the skin to get the best heat clearing effect.
Cooking ingredients
Cooking Steps
Step1:1. Prepare all materials. Wash the kelp and cut it into thin wires. This time, fresh kelp is used. There is no need to soak hair in advance. If the kelp is dry, it must be fully soaked in advance.
Step2:2. Soak the orange peel in water. It will be soft for about 10 minutes. Then cut the tangerine peel into thin wires. Don't like to eat tangerine peel friends. Can be put in the whole with the cook. Cook after the fish.
Step3:3. Clean mung beans. If I cook in an electric cooker like this, there is no need to soak it. If it is to make exfoliated mung bean sand, it is recommended to soak it at least 2 hours or even one night in advance.
Step4:4. Put the tangerine peel, kelp and mung bean into the pot.
Step5:5. Pour in some water. The amount of clear water is about the same as that of porridge.
Step6:6. Turn on the porridge mode. When the time is up, the mungbean will be boiled and blossomed, and the sand will come out.
Step7:7. Turn the cooked mung bean soup into a casserole and bring to a boil.
Step8:8. Pour in some icing sugar to taste. Turn to medium low heat and continue cooking for about 5 to 10 minutes.
Step9:9. It's done. Have a bowl.
Step10:Mung bean is soft and soft. Tangerine peel is fragrant. It's a kind of summer sweets with flavor.
Step11:Many people have errors in their understanding of mung bean soup. Here are two important points. Let's analyze them - (1) most people like to drink mung bean soup after it's frozen. They think it's better to clear away heat and heat. Although it's really cool to drink like this, it won't improve its heat relieving effect, but it's easy to hurt yourself. Because mung bean is very cold. It is easy to cause imbalance of spleen and stomach when eaten after freezing. Especially for people with cold constitution, even if they are on fire, they can't drink cold mung bean soup. This kind of person belongs to internal cold and external heat. Drinking mung bean soup not only can't eliminate the heat, but also increases the cold in the body. It is easy to cause abdominal pain, diarrhea and other symptoms.
Step12:(2) mung bean has a powerful detoxification function. However, this poison refers to heat poison. Because it is a cold substance, it is not suitable to take drugs with the same temperature and heat at the same time. So people who are taking warm tonic Chinese medicine should not drink mung bean soup. The traditional Chinese medicine of warming and tonifying has the opposite effect with mung bean. Mung bean can decompose the effect and reduce the effect. Drink Chinese medicine and then mung bean soup. Even if it's for nothing. But if it's heat clearing and fire purgin
Cooking tips:Steps have been noted. There are skills in making delicious dishes.
