Rice Cooker Mung Bean Soup

Name: Rice Cooker Mung Bean Soup
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 1 cup green beans; 1 pot boiling water; 94g Borneol candy

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

This mung bean soup is a kind of sugar water here, called "mung bean paste", because the mung beans are boiled and have a smooth texture when they eat. A bowl of sweet, iced mung bean soup in the hot summer is refreshing ~ nothing on hand In the case of a pressure cooker, it is also good to use a rice cooker to cook mung bean soup. You can use the built-in soup and porridge functions to make this mung bean soup.

Popular science from the botanist Shi Jun from the Nutshell group, mung bean soup is not a magical food. It is used as a refreshing drink because: in summer, we sweat easily. At this time, we not only lose water, but also various precious minerals. . The mung bean soup is rich in potassium, sodium, calcium and other minerals, which can quickly replenish body fluids and lost minerals.

In fact, drinking mung bean soup in the summer is the same as after strenuous exercise, it is best to add salty drinks.

Ingredients

Rice Cooker Mung Bean Soup

1. Weigh and prepare the ingredients: Measure 1 cup of dried mung bean, wash and soak in refrigerated overnight.

2. Refrigerate the soaked mung beans, take out, change the water, wash, drain the water, boil a pot of boiling water for later use.

3. Put mung beans and borneol sugar into the inner pot of the rice cooker in turn.

4. Pour boiling water to the cooking water level "5".

5. Cover the lid, connect the power supply, and select the soup cooking function.

6. After the cooking process is complete, let the pot cool, you can eat it without burning your mouth, or eat it on ice.

Tips:
1. The measuring cup is the one that comes with the rice cooker, and 1 cup of mung beans is about 150 grams.

2. One pot of boiling water, an ordinary household boiling kettle, if you like more water, you can increase the amount of water and sugar as appropriate.

3. The soaking time is more than 8 hours. After soaking, the water should be changed and washed before cooking.

4. Boil mung bean soup in boiling water or add a little white vinegar, or add lemon juice to cook together, can reduce oxidation and discoloration, but mung bean soup will change color after a long time, but it will not affect the taste.

5. The amount of borneol sugar in the recipe is just right, suitable for our personal tastes, and the amount of sugar can be adjusted according to personal tastes.