Because of my heavy work pressure, I often drink mung bean soup. I usually wash mung beans first, and then cook them in water for about 10 minutes. I will simmer mung beans for about 5 minutes, and I can drink mung bean soup. And I think the mung bean soup cooked in this way tastes just right. For me, it has achieved the effect of clearing away heat, detoxifying and cooling down the fire.
But we don't have to eat mung beans. We mainly drink mung bean soup, because some people may want to use mung beans to cook soup for the second time, but I don't recommend it, because I think it will destroy the nutritional components of mung beans. I suggest you use fresh mung beans when drinking mung bean soup again, and the remaining mung beans can be boiled into porridge.
Moreover, when cooking mung bean soup, you can also mix it with other nutritious foods. The mung bean soup cooked in this way is easier to achieve the effect of clearing away heat, detoxifying and cooling down.
Cooking method 1: Add lotus root starch when cooking mung bean soup again, which can better achieve the effect of clearing away heat and toxic materials and cooling down fire, but don't put more, remember to adjust the corresponding proportion, so as to add icing on the cake. If it doesn't taste good, you can also add sugar, which not only achieves the effect of clearing away heat and toxic materials and cooling down fire, but also is very delicious.
Cooking method 2: mung bean soup+millet, which is commonly known as millet soup, can also achieve the effect of clearing away heat and toxic materials and cooling down the fire, and many families will cook soup like this, which will not waste mung beans, and can also be nutritionally balanced with staple food. I believe it can cool you down as soon as possible.