Ingredients: 200g mung bean, containing protein, fat, carbohydrate, calcium, phosphorus, iron, carotene, nicotinic acid, phospholipids, etc. Has the effects of clearing away heat and toxic materials, quenching thirst and promoting diuresis.

Accessories: bacon (raw)150g.

Seasoning: salt 3g, monosodium glutamate 2g, pepper 2g.

Characteristics of bacon and mung bean soup;

The vegetables are salty and refreshing, the mung beans are soft but not rotten, and the bacon is mellow and sweet, sweet and refreshing.

Practice of bacon and mung bean soup:

1. After the bacon is cooked, scrape it in warm water with a knife;

2. Wash with clear water and cut into strips the size of broad beans;

3. Wash mung beans with clear water, and then blanch them with boiling water;

4. After the fresh soup is boiled, add the bacon. After the fragrance comes out, stew mung beans and add salt, monosodium glutamate and pepper.

Tips for making bacon and mung bean soup;

1, when seasoning, the amount of seasoning should be appropriate, and the salt content of bacon itself should be fully considered;

2. When stewing mung beans, it is necessary to master the cooking time. The stew is soft and easy to rot for too long.