Xiaoshu Qingdu mung bean soup
Introduction:
"This summer, it's too hot to eat. I'll boil some mung bean soup when I'm free at the weekend. When my husband comes back from playing, I'll be able to drink cold mung bean soup."
Production steps:
Step 1: food preparation, mung beans and rock sugar
Step 2: soak the mung beans the night before. When the skin is boiling, pour them into a pot and add half a pot of water
Step 3: bring to a boil over high heat, turn to low heat, cook until the soup becomes thick, add rock sugar after the mung beans bloom
Step 4: Boil the mung bean soup, cool it and put it in the refrigerator for a while. It tastes better
Materials required:
Mung bean: Three
Rock sugar: right amount
Water: moderate
Note: 1. When boiling mung bean soup, don't cover the pot, or the soup will turn red. 2. Water should be added at one time, and don't add water in the middle, which is why half pot of water should be added to mung bean soup. 3. Stir it frequently when boiling over low heat, so as not to paste the pot
Production difficulty: simple
Process: boiling
Production time: several hours
Taste: Original
Chinese PinYin : Xiao Shu Qing Du Lv Dou Tang
Xiaoshu Qingdu mung bean soup
Huangqi Wuji nourishing soup. Huang Qi Wu Ji Zi Bu Tang Jie Sai Si Fang Cai
Steamed pork with radish. Luo Bo Gan Zheng Zhu Rou
Fried eggs with green pepper. Qing Jiao Chao Ji Dan
Shredded beef with water bamboo. Jiao Bai Niu Rou Si
Fried Shrimps with Corn and Salted Egg Yolk. Jin Sha Yu Mi Xia
Delicious egg tart made for the first time. Di Yi Ci Zuo De Mei Wei Dan Ta
Stir fried bitter gourd with mud carp and lobster sauce. Dou Chi Ling Yu Chao Ku Gua