Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, green bean soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Green bean soup (also known as mung bean soup) is a classic Chinese tong sui (sweet soups). A cooling ( yin ) dessert, this sweet soup is light yet nutritious and can be taken warm or chilled. Green beans are combined with bacon, and sour cream in this thick Transylvanian soup.
Green bean soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Green bean soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook green bean soup using 4 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Green bean soup:
- Get Half cup sugar
- Take Green bean
- Make ready Sago
- Make ready leaf Pandan
This colorful green bean soup is delicious for any time of the year. It is easy, budget friendly and clean. Easy recipe for green bean soup (mung bean soup/lu dou dang) with sago - a cooling and tasty Chinese dessert. Mung beans, known as green beans due to the green skins, are commonly used in lots of Chinese soups and desserts.
Steps to make Green bean soup:
- Soak green bean overnight or at least for few hours
- Boil half pot water with green bean and Pandan leaf
- Wash sago and put aside (w/o water)
- Once the green beans start cracking (able to see the white flesh), stir in the sago bit by bit. Have to stir so that the sago won't form a lump
- Stir in sugar
Sometimes, they can be used as a side ingredient in a congee or porridge or. Our Green Bean Soup is actually inspired by green bean casserole: It's got a rich cream of mushroom soup base with beans added at the end. It's a great cozy soup, especially for winter. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup.
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