Is it OK to eat mung beans when it's cold? I don't cook porridge or soup, so I change my style to make pasta, and my family says it's good
In winter, it is suitable for people who use equipment such as fires and heaters to keep warm, and it also has certain health benefits. Because when using heaters, roasting fires and other methods to warm up, it will cause the human body to be hot and hot, and mung beans are cold, and proper consumption can just alleviate this situation.
There is also a continuous consumption of spicy hot pot, when there is heat in the body, you can also eat mung beans in moderation to relieve it. However, it is not advisable to eat too many mung beans in cold weather, and the amount of food can be controlled according to your own physical condition.
Today mung beans do not cook porridge, do not boil soup, I cook mung beans, then fry and dried, mix with sugar, like making red bean rolls, made mung bean rolls, mung bean buns, soft and fluffy, elastic pressing, family members say good after eating, can be used as breakfast, can also be used as an afternoon snack, you can make up for it yourself, take a bite of the fluffy pasta, full of sweet, rustling mung beans, is it delicious?
Let's talk about the practice of mung bean buns and mung bean rolls in detail.
[Ingredients] 300 grams of flour, 3 grams of yeast, 150 grams of water, a spoonful of sugar, 2 grams of salt, and an appropriate amount of mung beans
【Directions】
Wash the mung beans and soak them in water the night before, and on the second day, use the water to soak the mung beans and boil them in a casserole, about 10 minutes of boiling, you can turn off the heat, and simmer for another 10 minutes, and the beans will be all cracked and cooked. Remove the beans and save the soup for other uses. Then pour the mung beans into the wok and fry to dry the water, add a spoonful of sugar and mix well. The sweetness increases or decreases according to your preference. Let cool and set aside.
Prepare 300 grams of flour, 3 grams of yeast, 150 grams of water, a spoonful of sugar, two grams of salt, all together to form a dough.
Put all the ingredients in the kitchen machine and form a dough, knead the dough with a bread machine, if not, knead it into a dough with diligent hands, then cover it with plastic wrap, and ferment it at room temperature for half an hour, and the dough can rise to twice the size.
The method of inspection can be to poke a hole with your finger in the middle of the dough, and if it is not retracted, it means that the dough has risen.
Exhaust the fermented dough, roll it into long strips, cut it into small pieces, roll it out into a long tongue shape with a rolling pin, spread the cooked mung beans, roll it up from one end, and then pinch both ends tightly.
When the mung beans ran out, I had one more piece of dough and I wrapped a meat floss roll.
Brush the steamer with a layer of oil, discharge the mung bean rolls, mung bean buns, and meat floss rolls into the steamer, with intervals in the middle of each one, cover with a lid, and ferment for 20 minutes.
Brush the steamer with oil to avoid the pasta sticking to the pan after steaming, and avoid the trouble of washing the steamer cloth.
After the second fermentation, the buns become larger and lighter, steam in a pot with cold water for 20 minutes, and when the time is up, remove the lid after 5 minutes to prevent the buns from retracting.
Take out the mung bean rolls and mung bean buns, the pasta is fluffy, the mung beans are sweet and soft, and they are delicious!
The same meat floss roll has the same texture as bread, and it is no different from meat floss bread.
The above is the mung bean rolls, mung bean buns and meat floss rolls I shared, you can collect them if you like them!
Tips:
1. Mung beans can be eaten in winter, mung beans are cold, and people with weak constitution should not eat them every day.
2. When eating mung beans, it can also be paired with some hot foods, and it can also get the effect of blending.