How to make dried mung bean vermicelli

Speaking of mung beans, I believe everyone is familiar with them. Mung beans can be seen almost everywhere in our country. As a kind of legumes, mung beans are widely used in life and have many benefits to the human body. The most common way to eat mung beans is to make soup. The hot summer is coming, and cooking a bowl of mung bean soup for your family can easily relieve the heat. But in addition to being used to make soup, dried mung beans can also be used to make dried mung bean vermicelli. Here is a complete guide to making dried mung bean vermicelli:

Dried mung bean vermicelli is a specialty dried food made by farmers in Shuangxiping. Made from mung beans as the main ingredient. It is usually made before the Spring Festival and used to entertain guests during the Spring Festival and as a food that is easy to carry when working outside in the spring. The preparation method is simple, it is easy to store, and it has a long history and is still popular today.

1. Dissolve mung bean powder in warm water, adjust from thick to thin, add alkali to make a slurry of about 4000 grams.

2. Take a 30-cm-diameter tin gong, wipe the gong surface with an oily cloth, scoop a spoonful of the batter slurry into it, and rotate the gong vigorously on the surface of the boiling water to make the batter slurry coagulate evenly. Pour the hot water into the gong at an angle, simmer until the batter skin is cooked through, then dip the gong in cold water, use your fingers to push the batter skin open along the wall of the gong and then peel it off. When the batter is ready, rub some oil on each sheet of dough and stack them up, or roll them up one by one. When eating, cut the vermicelli into wide strips with a knife, put them into a bowl respectively, add appropriate amounts of various seasonings and mix well.

Nutritional value of pure mung bean vermicelli

The nutritional value of pure mung bean vermicelli mainly includes the following points.

1. Pure mung bean powder is rich in trypsin inhibitors, which can protect the liver, reduce protein decomposition, and thus protect the kidneys.

2. The protein and phospholipids contained in pure mung bean skin have the function of stimulating nerves and increasing appetite, which is necessary for increasing nutrition for many important organs of the body;

3. Pure mung bean powder has an inhibitory effect on staphylococci and certain viruses, and can clear away heat and detoxify;

4. Pure mung bean vermicelli contains a kind of globulin and polysaccharide, which can promote the decomposition of cholesterol in the animal body into bile acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

This is the end of my introduction to the methods of making dried mung bean vermicelli and its nutritional value.