Mung bean soup is a traditional folk food for relieving summer heat in China. Mung bean soup has many cooking methods and tastes, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.
Take a stainless steel pot and add water. After boiling, add mung beans and cover the pot. After 3 minutes, scoop out the soup and put it in a big white bowl. The soup at this time is green, clear and transparent. This is the true color of cooked mung bean skin.
If you are suffering from symptoms of excessive internal heat, aphtha and sore throat, you may wish to cover mung beans and cook for 3 minutes. At this time, the soup is still yellow-green, so scoop out the mung bean water and drink it directly, or add some rock sugar to drink it. At this time, mung bean water contains a lot of polyphenols, which has the strongest heat-clearing and detoxification effect.