When summer comes, drink more mung bean soup, keep these 3 tips in mind, all mung beans bloom, and the soup does not turn red.Best way to cook mung bean soup
Mung bean soup is the most popular soup in summer. In the hot summer, whether you go to a noodle restaurant for a bowl of spicy and strong noodles, or go to a stir-fry restaurant to order four or five classic Sichuan dishes. It seems that the store will prepare a large pot of mung bean soup for friends who come from afar
Mung bean soup not only quenches thirst, but also has the effect of relieving summer heat when drinking it in the hot dog days. The specific effect of mung bean soup is inconvenient to express here, you can search for it yourself.
At this time, many friends will have questions. Why does the mung bean soup boiled in the restaurant bloom and the color is very green? And no matter how long you cook at home. The boiled mung bean is relatively hard and will not bloom. There are even mung bean soup cooked by many friends, which is red in color.
There are also many friends who are more curious, why do green beans boil red water? Having said that, will share with you the skills and methods of cooking mung bean soup today. When the weather is hot in summer, when cooking mung bean soup, keep these two tips in mind to ensure that the mung beans that are cooked will bloom and the soup will not turn red.
【Food sharing—the correct way of mung bean soup】
Main ingredient】: Mung bean
Step 1: First prepare an appropriate amount of mung beans according to the number of family members, put the mung beans in a basin, and add an appropriate amount of water to clean the mung beans.
Step 2: After pouring out the water, add an appropriate amount of boiling water and mung beans to the small bowl and blanch the water. After the water cools down, put the small bowl in the refrigerator to freeze. Freeze the mung beans and the water in the mung beans overnight to freeze them into ice cubes.
Another method is to wash the mung beans and put them in the pot and stir-fry, and stir-fry the mung beans to remove the water. Stir fry it out, stir fry for about three minutes, remove it, and cook it directly in the pot. The color of the mung bean soup boiled in this way is a little reddish. We can add a little white vinegar when cooking, so that the color of the mung bean soup will not fade.
Step 3: After the mung bean soup has been frozen overnight, put it directly into the casserole to thaw first, and then add water to boil. Because our tap water is alkaline, mung beans tend to turn red when they are alkaline. So when we cook mung bean soup, just add a spoonful of white vinegar or a little lemon juice. Boil on high heat until it boils, then turn to low heat and simmer for 20 minutes. Finally, add a little white sugar according to personal taste before serving.
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