Mung bean soup has become a cool choice on many peoples daily dining tables.However, are you tired of monotonous mung bean soup and eager for a new idea?Today, I want to reveal a my mung bean kelp soup that keeps the mung bean soup refreshing and incorporated into the nutritional mung bean soup.This soup not only tastes delicious, but also allows you to easily enjoy multiple nutrients. Most importantly, you dont need to soak mung beans in advance, simple and fast!
Prepare ingredients:
Old brown sugar
Specific practice:
1. Hello everyone, everyoneUsually, you should eat more mung beans, which can clear heat and detoxify, cool down and quench their thirst.Today, use it and kelp to make a delicious one. These are 300 grams of mung beans. Wash it first. I was stored in the refrigerator for freezing. It is easier to cooked when cooking, saving the time for soaking in advance.
2. Prepare a few clean kelp and cut it into shredded.
3. Put it in the casserole and add 2000 ml of water. This is a family of three.On the lid, cook for 20 minutes after the water is opened.
4. Stir it in the middle, until the mung beans are blooming like this, add two old brown sugar or rock sugar, continue to be small, continue to be smallCook the fire for ten minutes, and wait for the sugar to completely melt.
5. After the cooling out, you can also put the refrigerator for a while, and the taste is better. My family used to only use mung beans to boil soup.Occasionally, I went to a friends house to see that he added a piece of kelp, which felt particularly delicious, had better taste, and had richer nutrition. Try this method this years mung bean soup. Friends who like it can collect it. Thank you for watchingEssence
