How to make sago mung bean syrup

During the hot summer, people drink sago and mung bean soup to relieve the heat. However, many friends do not know how to make sago and mung bean soup, so they can only buy it in the store, which invisibly increases their expenses. In fact, friends who like sago and mung bean dessert can make it at home. Once you become skilled at it, it will be no worse than the ones sold in stores. So, how to make sago and mung bean soup?

Tapioca pearls have the effects of strengthening the spleen, nourishing the lungs, and resolving phlegm. Mung beans can clear away heat and detoxify, relieve summer heat and relieve restlessness, quench thirst and strengthen the stomach, and promote diuresis and reduce swelling. A bowl of mung bean and tapioca pearls soup is a good choice in summer.

Mung bean sago recipe

Ingredients: mung beans, sago or sago dew, rock sugar.

practice

1. If you use tapioca pearls, soak them in water (at room temperature) until they become transparent, then wash off the mucus, drain and set aside.

2. Soak the mung beans in water for about an hour. Put water in the pot to cover the mung beans. It is recommended to add more water and boil it over high heat for about three minutes. Then turn to low heat and simmer for about 1 hour. (It is best not to overcook the mung beans, as this will easily destroy the organic acids and vitamins and reduce the heat-clearing and detoxifying effects). Add rock sugar and cook until melted. If you use sago directly, just put it into the mung bean soup before adding rock sugar.

3. (Use tapioca pearls directly) Bring water to a boil in another pot. Pour in tapioca pearls. The amount of water should be about one times the amount of tapioca pearls. After boiling, turn to low heat and stir while cooking. When the tapioca pearls become transparent, filter out the water with a sieve, cool them in ice water, drain the water, and pour them into the cooled mung bean soup.

4. Put it in the refrigerator to cool, the taste will be better.

Mung Bean Sago Dessert Recipe 2

Material

1/2 pound of mung beans, a bag of tapioca pearls, an egg, some ice water, and some sugar

practice

1. Pour one third of water into the pot. After the water boils, add the tapioca pearls. When the tapioca pearls become completely transparent, you can pour them into the pot.

2. Pour some more water into the pot and put the mung beans in at the same time. The water only needs to cover the mung beans. After the water boils for the first time, take out the ice water from the refrigerator, pour it into the pot and cover the pot.

3. When it boils and the seed coats of the mung beans float to the surface, scoop them up. There is actually very little water in the pot at this time, so you can add water in, add it appropriately, generally you can fill the pot, but if you want the taste to be stronger, don't add too much.

4. After adding water and the water boils, pour the tapioca pearls in and boil for 3 minutes. Then crack an egg, put it into the pot, mash it into egg drops, and add sugar.

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