Dry mung beans, washed and boiled in 10 times water. Turn off the heat after boiling for 5 minutes. Dont lift the lid of the pan. Continue to bake for 10 minutes at the remaining temperature. Mung beans will blossom naturally in the process of stewing. The skin and core are not separated yet. It tastes very good. After baking and cooling, pour out the mung bean soup and put it in the refrigerator for refrigeration. Drink heat-relieving, detoxification and diuretic water in summer. Flowering mung beans with ice sugar, refrigerated in the refrigerator, made into cool mung bean paste, ice-cold eating is very pleasant! Or refrigerated, made into pure mung bean ice stick, cream mung bean ice stick, but also made into mung bean ice cubes, mung bean ice cream. Previous summer boiled mung beans were soaked half a day in advance, then boiled in a small fire for a long time before rotting, and had to leave the floating shells above. Its troublesome to say that organic acids and vitamins in mung beans are also destroyed, which reduces their heat-clearing and detoxifying effects. Now its done in five minutes. Lets not boil for five minutes or so and turn off the fire. After cooling, eat at will, put the hot summer into the refrigerator, what mung bean ice cubes ice cream ice drink, listen to the heart will have a trace of refreshing cool, eat it is more pleasant. Mung bean is the most classic summer food because of its sweet and cool taste, heat-clearing and detoxifying effect. In hot days, people sweat a lot, water loss is great, and the balance of electrolytes in the body is destroyed. Boiling mung bean soup is the best way to supplement. Nutritional ingredients of mung bean: protein, dietary fiber, calcium, iron, carbohydrate, phosphorus, potassium, magnesium, manganese, zinc, nicotinic acid, copper, vitamin E, mung bean skin can also clear away heat and toxicity, and has the function of detumescence and clear purpose.
Food Material List
1Dried Mung Bean200g
3Crystal sugarAppropriate amount
1Wash the mung beans with clean water.
2Put the washed mung beans in a pot with water, and boil over high heat. Turn off the heat 5 minutes after boiling.
3After turning off the fire, do not lift the lid of the pot and cook for another 10 minutes. Mung beans will naturally blossom in the process of stewing, and the skin and core are not separated.
4Gently filter out the cool mungbean soup and put it in the refrigerator for refrigeration and drinking.
5Mung beans are refrigerated with ice sugar to make a cool mung bean paste.
6Or put it in the ice lattice that comes with the refrigerator and freeze it into ice cubes.
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