How to make mung bean vermicelli
In the past 10 days, hot topics on the Internet have mainly focused on healthy eating, summer recipes, and home-cooked dishes. Mung bean vermicelli is a refreshing and delicious traditional snack. It has become one of the popular ingredients in summer because of its low calorie and high fiber characteristics. This article will introduce in detail the method of making mung bean vermicelli and attach relevant data for reference.
1. Nutritional value of mung bean flour skin
Mung bean flour skin not only has a smooth taste, but is also rich in various nutrients. The following is the main nutritional composition list of mung bean flour skin:
| Nutritional information | Content per 100g |
|---|---|
| heat | 85 kcal |
| protein | 3.2 grams |
| Fat | 0.1g |
| carbohydrate | 19.5 grams |
| dietary fiber | 1.2 grams |
2. The traditional method of making mung bean vermicelli
1.Raw material preparation: 500 grams of mung bean starch, 2000 ml of water, 5 grams of salt.
2.Production steps:
(1) Mix mung bean starch with 500 ml of water and stir evenly to form starch slurry.
(2) Add 1500 ml of water to the pot and heat it to about 80°C.
(3) Slowly pour in the starch slurry and stir while pouring.
(4) Turn to low heat and continue stirring for 10-15 minutes until the paste becomes transparent.
(5) Pour into a flat-bottomed container and let cool naturally to set.
(6) Cut into strips or cubes and serve.
3. How to make modern improved version of mung bean vermicelli
With the popularity of kitchen appliances, there is now an easier way to make mung bean noodles:
| tool | Production time | success rate |
|---|---|---|
| traditional method | 40 minutes | 70% |
| Micro-wave oven | 15 minutes | 85% |
| rice cooker | 25 minutes | 90% |
Microwave oven making steps:
1. Mix mung bean starch and water in a ratio of 1:4
2. Microwave on high heat for 3 minutes, take out and stir
3. Heat for another 2 minutes until transparent
4. Pour into mold and cool
4. Creative ways to eat mung bean vermicelli
1.Cold mung bean vermicelli: With cucumber shreds, carrot shreds, sesame sauce, etc.
2.Fried mung bean vermicelli: Stir-fried with eggs and vegetables
3.hot pot ingredients: Tastes better after boiling
4.Salad pairing: Substitute traditional noodles for making cold salads
5. Frequently asked questions about making mung bean vermicelli
| question | reason | Solution |
|---|---|---|
| Pink skin is sticky | Not enough steaming time | Extend heating time |
| The skin is fragile | Starch concentration is too low | Adjust the gouache ratio |
| Dark color | The heat is too high | Control small to medium fire |
6. Preservation method of mung bean vermicelli
1. Refrigerated storage: soak in clean water and can be stored for 2-3 days
2. Frozen storage: drain the water and freeze, can be stored for 1 month
3. Dry storage: After drying, it can be stored for a long time and soaked before eating.
Mung bean vermicelli is a great way to cool down in summer. It is not only easy to make, but also has various ways to eat it. By mastering the gouache ratio and heat, you can make smooth and delicious mung bean vermicelli. It is recommended that first-time tryers start with the microwave version, which has a higher success rate. According to personal taste, vegetable juice can also be added during the production process to change the color and nutrition.
Recently, the discussion about mung bean vermicelli has continued to rise on the Internet, and many food bloggers have shared their own innovative methods. This traditional delicacy is returning to modern people's dining tables with a new look and has become one of the representatives of healthy eating.
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