Traditional Culture Encyclopedia - Traditional stories - Green beans don't just know how to make soup, try these 5 practices, delicate and smooth, delicious and good to do!

Green beans don't just know how to make soup, try these 5 practices, delicate and smooth, delicious and good to do!

When it comes to the practice of green beans, we may first think of is to boil green bean soup, heat, indeed very good. But mung bean practice is actually very much, not only do mung bean soup, but also can do a variety of mung bean cake, mung bean cold skin, mung bean cold powder, raw bean sprouts, mung bean cake and so on. Here we will take a look at it!

Mung bean cake is one of our most commonly eaten snacks, but most people usually go out to buy, in fact, at home to do is not complicated, and the taste is more pure oh.

〖Instrument list〗

450 grams of peeled mung beans, 450 milliliters of water, 100 grams of butter, 100 grams of sugar, 30 grams of maltose

〖Steps to make〗

1, 450 grams of peeled mung beans, cleaned and soaked in water for 3 hours, if it is the skin of the mung beans is best to soak in advance of a whole night, and the next day, rubbed out of the skin on the right;

The best thing about mung bean cake is that it's not a cake. /p>

2, soaked green beans into the rice cooker, add the right amount of water, the amount of water is slightly higher than the green beans a little bit on it, you can use a pressure cooker pressure can also drain the water on the pot steam, half an hour or so is almost, with a gentle pinch on the beans can be crushed state on the line, if not then we have to cook for a while;

3, I'm in the production of a little embarrassed, add more water! Directly cooked into a mung bean paste, do not even need to play delicate, or sieve it again. Simpler way is to use a cooking machine with the right amount of milk into the mud, the water content will be higher, I'm this although the water to put some more, only slowly hand sieve it, in fact, this does not affect the taste, just the last fried time will be a little longer;

4, sieved mung bean puree will be particularly delicate, do a good job on the mung bean frying, be sure to use a non-stick pan, the first use a small fire to the 100g butter melt away, no butter instead of cooking oil, pour into the mung bean puree stir fry, stir fry until the butter is completely absorbed after adding 100 grams of sugar and 30 grams of maltose, continue to stir fry slowly over low heat;

5, this feels a little bit like I did before the red bean paste, as long as it has been non-stop frying, the pot of mung bean puree will be more and more dry and more molded, the final mung bean puree is not sticky shovel, very oily and shiny. The final mung bean paste will not stick to the spatula, very oily and shiny, this time you can turn off the fire, mung bean cake has actually been done;

6, the final shape depends on the mold, first divided into a 40 grams of a small dough, I like to roll round and then pressed, I feel that the thickness will be more uniform, good-looking mung bean cake came out, remember to put in the refrigerator after the chilled and then eat it Oh!

There are a lot of ways to do this, but this mung bean version is really super easy, you don't have to extract the starch, you don't have to add any coagulant, you just need to pour it into the pot and stir it up and it's done, and it tastes like it has a strong bean flavor, which is something that the other ones don't.

This is a great way to make a good meal.






All you need to do to make this recipe is to make sure you have the right ingredients.

200 grams of peeled green beans 450 grams of water

garlic chopped scallions soy sauce vinegar chicken essence salt sugar sesame oil chili pepper

? Preparation steps ?

1, first to soak the beans, 200 grams of peeled green beans in advance with water soaked overnight, peeled green beans made out of the finished product is yellow, not peeled green beans made out of green, no difference in taste, just the color is not the same.

2, green beans soaked well with a finger gently pinch on the broken, and then poured out to drain the water.

3, and then poured into the wall-breaker, and then add water into the soybean milk, beans and water ratio is 1:1, 200 grams of raw beans soaked is about 450 grams, so the water I also added 450 grams.

4, more than a few times , into a fine soybean milk.

5, a large bowl with a strainer, and then pour out the beaten soybean milk, squeeze out the soybean milk to filter out the soybean residue, so that the texture is more delicate.

6, then poured into the pot to cook, the surface of the foam with a spoon skimmed off, and then open the medium-low heat to continue to cook, while cooking and stirring, to avoid the paste pot and solidification is not uniform.

7, slowly the pot of soybean milk became thick, continue to cook, feel the resistance in the pot is getting bigger and bigger, thicker and thicker like paste can turn off the fire.

8, this process I only used 5 minutes, very simple and fast.

9, then prepare a glass bowl, pour the cooked soybean milk paste, the surface with a spoon to wipe well, and then cover the lid and put the refrigerator to solidify for 3 hours.

10, 3 hours after the removal of the inverted buckle demembrance, this time the mung bean cold noodles are ready, really is super tender, QQ popping, sliced can be mounted on the plate.

11, then we come back to prepare a cold sauce, minced garlic, scallions, soy sauce, vinegar, chicken essence, salt, sugar, sesame oil, chili.

12, mix well and drizzle onto the cold noodles can be eaten.

200 grams of raw mung beans I a **** made two plates of cold noodles, our family can eat a day, the texture is strong and smooth, eat sticky.

And pure mung bean starch made out of the texture compared to some more delicious, and the flavor is also more sufficient, each bite down can eat a strong bean flavor.

The practice of cold skin in addition to flour washing, you can also use the extraction of mung bean starch to do, the taste of the same Q elastic power, and can also be dried to do crystal powder skin oh!

?

Mung beans 1000g fresh water

? Steps to make ?

1, first of all, to soak mung beans, 1000 grams of mung beans with water overnight.

2, soaked green beans will become bulging, fished out and drained.

3, then add water to make soybean milk, and then wrapped in gauze to filter out the dregs. Wash two more times, wash out all the starch inside.

4, and then let this water settle for 4 hours.

5, 4 hours after the top of the water poured off, this white is the mung bean starch, because the precipitation time is relatively short, this is the mung bean slurry, can be used directly to do cold skin.

6, scooped out and added water and stirred well, 600 grams of mung bean starch, 500 grams of water, fully stirred evenly on it.

7, then prepare a plate, scooped into the mixing of the batter, and then into the boiling water first hot, the surface solidified immediately after the boiling water into the boil for about 5 seconds, and then fish out into the cool water to cool down.

8, tear down is a crystal clear cold skin.

The method is simple and convenient, looks very bright and strong, cut into a bowl, plus cucumber, pour the cold sauce can be eaten.

9, spicy and flavorful, Q elastic and refreshing, summer to a bowl is really too refreshing, eat not finished can also be dried directly after preservation.

After the drying of the cold skin there is no moisture, pick up the hard more convenient to save, eat with warm water and then soak can, and after the sun after eating the texture of the skin will be more powerful, and fresh green bean cold skin compared to the taste of some rich.

With mung beans at home to sprout is also very simple, and mung bean sprouts is also a common dish on the table to do. Crisp and tender, compared to soybean sprouts, mung bean sprouts seem to be more popular!

?

Mung beans 80g

? How to make it?

1, first to soak mung beans, 80 grams of mung beans with water soaked overnight, the next day mung beans are all germinated, as long as the germ top open the outer skin of the mung beans can be.

2, then prepare a basket that can filter water, I am using a small steamer, first lay a layer of clean gauze, beans pour in and then lay flat.

3, and then fold the gauze over to cover all the beans, pouring water on the beans and gauze are watered through, every morning and evening like this water, and finally cover the lid can be.

4, cover the light, then cover a layer of cloth, the next day, the bean sprouts have slowly grown out, cover the gauze after watering the cover, do not penetrate the light.

5, the fourth day, our mung bean sprouts on the hair is good, simple and fast, the main thing is to send their own bean sprouts eat more healthy and assured, take out and cut off the root and then cleaned two times on the cooking.

6, our family is more love to eat chili, even if it is stir-fried bean sprouts are also to put chili, mung bean sprouts are easier to cook.

After two minutes of frying and simply adjust the flavor, you can, out of the open can eat.

Compared to the soybean sprouts mung bean sprouts are indeed more crispy and tender, cold stir-fry are delicious, simply essential to the summer table a dish. Crisp and tender, as if how to do all delicious.

Mung beans in addition to soup to do snacks, but also can be used to do hair cake, and brown sugar hair cake, just a different color, the same taste of fluffy sweet, just eat up the two will be a little bit of mung bean fragrance.

All you need to do is to make sure you have the right ingredients. The list of ingredients is as follows

60g mung beans 2 eggs 1 apple 100ml water 4g yeast 20g sugar 260g flour

? Steps to make ?

1, we first prepare 60g of green beans and soak them in water overnight, here are the green beans we soaked overnight in advance, the soaked green beans are in this state, we pour it into the dish.

2, beat 2 eggs, stir with chopsticks.

3, and cut an apple, do not need to dice, cut into small pieces can be.

4, now pour the mung beans into the cooking bucket, just cut the apple also thrown in, and then add 100ml of water, with a cooking rod into a paste.

5, after playing well poured into a larger bowl, add 4g yeast, 20g sugar, stir until the yeast is completely dissolved, like to eat sweet baby can also add a little more sugar.

6, now start to add flour, 260g of flour added to the bowl in stages, all added with chopsticks in one direction after stirring, stirred into such a batter can be, and then covered with a lid to rise to 2 times the size.

7, the batter after the awakening to give it exhaust, stir with chopsticks like this, stir well after the preparation of a mold, the bottom and sides are brushed with a layer of cooking oil can be anti-sticking, demolding time is also better to get rid of, the batter poured into the spatula with the help of spreading it, and then sprinkled with a layer of white sesame seeds.

8, and then put into the steamer basket 2 times to wake up 20 minutes, wake up after the batter volume will also become bigger and lighter, now you can start steaming, cold water on the pot steam, steam 30 minutes on high heat, turn off the fire and simmer for 5 minutes.

We now open the lid to see a little, did not collapse at all, very complete, very beautiful, take out a little bit of cooling can be unmolded, press a little, so fluffy.

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