Mung bean soup is essential for clearing away heat and relieving summer heat. When cooking mung bean soup, adding a few pumpkins will enrich the nutrition and taste.

Specific production method

Step 1: Prepare the ingredients. 150g mung bean and 300g pumpkin.

Step 2: Pick out the impurities in mung beans, then clean them and soak them for half an hour.

Step 3: Peel the pumpkin and cut it into small pieces about 2 cm. You'd better choose a little "old" pumpkin, which tastes better.

Step 4: Put the mung bean and pumpkin into the rice cooker together, then pour in 1200ml water, and select the "porridge cooking" function. (If you cook in an ordinary pot, you can boil a pot of boiling water, then put the mung beans in the pot, and when the mung beans "bloom", put the pumpkins in the pot until the pumpkins become soft. If you like sweet, you can also put some rock sugar)

Step 5: Serve the food immediately. It tastes better after cooling or refrigeration. )

The second course: white radish tofu soup

White radish and tofu, plus some shrimp skin, the whole soup is delicious and easy to cook. The cost is very affordable. Generally, a few dollars can cook a large pot. Parents who like it must give it a try.

Specific production method

Step 1: Prepare the ingredients. Half a radish, tender tofu 1 piece, appropriate amount of shrimp skin and appropriate amount of chives.

Step 2: Peel the white radish and cut into pieces, and cut the tender tofu into pieces.

Step 3: Pour a proper amount of water into the pot, then put the white radish into the pot and cook until the radish becomes soft and can be easily pierced with chopsticks.

Step 4: Boil the tofu in the pot.

Step 5: Add 1 tablespoon salt, a little chicken essence and a little white pepper to the pot to taste, then put the chopped shallots and shrimp skins into the pot and turn on the fire again. Pour some sesame oil before cooking.

Step 6: Go out and start.