Drink it more during the summer, and a bowl of mung beans can simmer in a pot. A bowl a day, healthy and cool, all ages love to drink, affordable and delicious, it is called mung bean porridge. Add some grapefruit skin when cooking green bean porridge in the summer, sweet and sweet, help digestion.
The summer heat season is the hottest season of the year. It is commonly known as “small summer heat, steamed and boiled.” It can be seen how hot the hot summer is. This season's diet should be light, eat more fruits, drink soup and water, eat less fried food.
Mung bean porridge is a kind of porridge that is the best summer heat in the summer. The mung bean is clearing away heat, detoxification and dampness.煲 Mung bean porridge to have a good need to master 3 points: the first mung bean to choose the size of the uniform, bright colors, no insects, no black beans. The second summer cooking mung bean porridge can add a little grapefruit skin, can increase the fragrance of mung bean porridge, but also reduce blood lipids. When cooking the third mung bean porridge, it is necessary to simmer slowly and cook, and the porridge is good to drink. Then share the specific practices:
[Mung bean porridge] Ingredients: mung bean, grapefruit skin, rock sugar. Among them, mung beans should be fresh, no mites, and the green color is bright. Only a small piece of grapefruit skin needs to be soaked, sliced, and rock sugar is better than white sugar.
Mung beans are selected for sediment, washed and soaked for 10 minutes. Fresh mung beans have a hint of scent and a hint of cardamom. The old mung bean has no bean flavor, dark color, or yellowish.
Wash the soaked grapefruit skin slices, put a little grapefruit peel into the pressure cooker, then pour the washed mung beans into the pressure cooker and add the right amount of drinking water.
Cover the lid, boil it on a large fire, turn to medium and small heat, cook for 15 minutes. I use a pressure cooker, it is easy to cook, but the fire must be small, too big, easy to overflow.