Yes, there are more inorganic salts such as protein, vitamins, calcium, phosphorus and iron in mung beans than in japonica rice. Sweet in taste and cool in nature, it has the effect of clearing away heat and toxic materials, while ribs are sweet in taste, salty in taste and flat in nature, which can tonify kidney and nourish blood, nourish yin and moisten dryness. You can eat both together.

Ingredients: sparerib 1 root, mung bean 200g, ginger 4 pieces, pepper 10 pieces, appropriate amount of water, salt and cooking wine.

First, clean the ribs.

Second, put the ribs into the pot, with proper amount of water, ginger slices, pepper grains and a little cooking wine. First, blanch the ribs.

Third, wash the cooked ribs again.

Fourth, put ribs, ginger slices and pepper granules in the pot.

5. Add enough water at a time.

6. After the fire is boiled, add the washed mung beans.

Eight, after boiling again, turn to low heat and stew for one hour.

Skim off the floating foam with a spoon.

Ten, stew until the soup is thick and the mung beans are crisp and rotten.

Add a little salt to taste.

Twelve, the production is completed, and the finished product is shown in the figure.

People's Network-Wax gourd and mung bean ribs soup, clearing away heat and toxic materials