How long does it take to cook mung bean soup in a pressure cooker?

Mung bean soup usually takes a very short time to cook in a pressure cooker. A pressure cooker can cook food quickly and save time. However, you should pay attention to safety when using a pressure cooker. Mung bean soup can help you lose weight, detoxify, beautify your skin, and relieve heat and thirst. Don't eat mung bean soup every day. Mung beans are yin and are not suitable for daily consumption. It is better to eat them occasionally. How long does it take for mung bean soup to be cooked in a pressure cooker? Let’s take a look at it next.

1. How long should mung bean soup be cooked in a pressure cooker?

It only takes ten minutes. Here are the specific steps:

1. Do not exceed half of the capacity;

2. Bring to a boil over high heat, then immediately turn to low heat. Just keep a little steam coming out of the safety valve. The cooking time has nothing to do with safety (of course, it would be unsafe if you forget to boil away the water). Generally, it will be enough to cook it for ten minutes after turning off the heat. It will be very soft after fifteen minutes.

3. Opening the lid is the same as cooking other things. You have to wait until the pot cools down and there is no pressure in the pot before opening it. You cannot use the safety valve to force the pressure out when there is pressure. Otherwise, the mung bean soup will spray out from the pressure valve under the action of pressure and scald people.

2. Nutritional content

Every 100 grams contains 22.1 grams of protein, 0.8 grams of fat, 59 grams of carbohydrates, 4.2 grams of crude fiber, 49 milligrams of calcium, 268 milligrams of phosphorus, 3.2 milligrams of iron, and 1.8 milligrams of carotene. Vitamin B1 0.52 mg, Vitamin B2 0.12 mg, Niacin 1.8 mg. The protein contained is mainly globulin, and its composition contains relatively little methionine, tryptophan and tyrosine. The phospholipid components of mung beans include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid glycerol, phosphatidylserine, phosphatidic acid, etc.

3. Efficacy and indications

Clears away heat and detoxifies, relieves heat and relieves restlessness, quenches thirst and strengthens the stomach, promotes diuresis and reduces swelling. It is mainly used to treat summer heat and thirst, damp-heat diarrhea, edema and abdominal distension, sores, swelling and infection, erysipelas, furunculosis, mumps, smallpox, and poisoning by metal, stone, arsenic, and plants.

1. Clear away heat

The heat-clearing power of mung bean lies in the skin, so in order to clear away heat, do not cook mung bean soup for too long. The mung bean soup cooked in this way is green and clear. There is no need to eat the beans when drinking it, and it can still achieve a good heat-clearing effect.

2. Detoxification

Mung beans have the function of detoxification, so in order to detoxify, it is best to cook the mung beans until they are soft when making mung bean soup. This kind of mung bean soup is turbid in color and has a poor effect in relieving heat, but it has a stronger effect in clearing heat and detoxifying.

3. Cool off

The therapeutic effect is better when mung beans are cooked with other foods, such as mung bean and honeysuckle soup: 100 grams of mung beans, 30 grams of honeysuckle, decocted in water and taken.

4. Promote metabolism

Mung bean seeds and decoction contain physiologically active substances such as bioalkali, coumarins, phytosterols, etc., which play an important role in promoting the physiological metabolic activities of humans and animals.