High-quality Chinese mung beans: full and uniform particles with shiny skin, rarely broken, no traces of bite of insects;
Inferior Chinese mung beans: shriveled and broken, different in particle sizes with dim color. In addition, fresh Chinese mung beans are bright green, while the color of old beans is yellow.
High-quality Chinese mung beans have a uniquely fresh scent while inferior ones have peculiar smells, such as musty and pungent chemical odors.
Touch Chinese mung beans to check whether it is dry. Chinese mung bean with moisture is easy to be deteriorated.
Do you also buy Chinese mung beans and put them away? Or just stuff them in the refrigerator? Quickly look at the correct storage method.
Pay attention to two points when storing the Chinese mung bean:
Environment: low temperature + no light.
Items for holding Chinese mung beans: The key is dryness. You can put Chinese mung beans into a clean bag, squeeze out the air, and then tie the bag tightly. It can also be stored in an airtight container.
Tips for preventing insects: Take a small handful of dried peppers, wrap them in a paper towel, and put them with the Chinese mung beans, so you won't be afraid of insects.
By the way, it would be better not to buy too many at once, or they will deteriorate after a long period of time.
Cooking Chinese mung beans seems simple, but there are actually many precautions and tips.
1. Don't cook in an iron pan
The polyphenols in Chinese mung beans can chemically react with iron to form a relatively dark compound which not only affects the taste, but also easily causes gastrointestinal discomfort. One may feel bloated and uncomfortable the whole day.
Suggestion: You can use casserole, rice cooker, pressure cooker, etc.
2. Don't add alkali
Adding alkali can indeed make Chinese mung beans well-cooked faster, but it will destroy the nutrients of Chinese mung beans, such as water-soluble vitamins (vitamin B1, vitamin B2, carotene, etc.), and the heat-relieving effect of Chinese mung beans will be greatly reduced.
3. Keep the skin
Many people remove the skin of Chinese mung beans for the taste. I really don't recommend you to do this!
As a famous Chinese medical scientist Li Shizhen said, "Chinese mung beans have flat meat and cold skin." The heat-relieving effect of Chinese mung beans is attributed to the skin to a large extent. If you remove the skin, the heat-clearing and detoxifying effects will be greatly reduced.
4. Grasp the time
We have mentioned above that the skin of the Chinese mung bean is the key to its heat-relieving effect. If the cooking time is too long, it will weaken the heat-clearing and detoxifying effects.
Suggestion: Generally, just cook it for 2 to 3 minutes after the water is boiling.
If you are not used to eating such hard Chinese mung beans, you can drink a portion of the soup, and then cook the rest to make it softer.