Mung bean soup can detoxify. Mung bean soup is most suitable for drinking in summer. Because summer is a rainy season, the heat and humidity are relatively large, and mung beans have the effect of relieving damp and heat, so the dry spring, autumn and winter festivals are not suitable for drinking often. People with deficiency and cold constitution can't drink mung bean soup every day. Blindly drinking mung bean soup will lead to diarrhea or decreased immunity of digestive system. Although mung beans have the effects of relieving summer heat and benefiting qi, clearing away heat and toxic materials, moistening throat and quenching thirst, there are also some taboos. People with cold limbs and weak constitution in winter should not drink more mung bean soup, especially if it is below normal temperature. They really like to eat it, and should not drink it more than twice a week. From the perspective of Chinese medicine, people with cold syndrome should not drink too much. And those who are treating winter diseases in summer and taking traditional Chinese medicine should not drink too much.

method of work

Raw materials: 250g of mung bean, 50g of coix seed, 20g of green plum, 25g of kumquat cake, 20g of bergamot sugar radish, 20g of Beijing cake, 50g of white sugar, 40 lotus seeds in syrup, 0/0g of golden jujube/kloc-,0/0g of sweet osmanthus/kloc-,and 2 roses.

Production: first, pick the mung beans, rinse them with water, put them in a pot, and steam them on high heat for about 30 minutes until they are crispy. Wash the coix seed rice and candied dates, put them in a small bowl and cook them with beans at the same time. Then cut the green plum, kumquat cake, bergamot radish and Beijing cake into mung bean-sized dices, and divide them into 10 portions. Finally, put the pot on medium fire, add boiling water1200g, bring to a boil, and spread the crispy mung beans, coix seed, candied dates, 4 lotus seeds, cut green plums and other fruit materials into the soup, and then spread the sweet osmanthus and roses evenly in each bowl.

Features: The mung bean soup made in this way is bright in color, cool and refreshing, and it is a good summer product. If the fruit is uneven, it can also be replaced by other similar things, and the effect is also good.

Tips

[Method 1]

Wash the mung bean, control the water to dry, pour it into the pot, and add boiling water. The amount of boiling water should be less than 2 cm. After boiling, use medium heat. When the water is to be boiled dry (pay attention to avoid sticking to the pot), add a lot of boiling water, cover the pot, and continue cooking for 20 minutes. The mung bean is crisp and rotten, and the soup is green.

[Method 2]

Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.

[Method 3]

Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3-4 hours, the mung bean granules have grown big and softened, and then boiled in the pot, it is easy to boil the mung bean in a short time.

[Method 4]

Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and then cook them again, and the mung beans will soon be boiled.

[Method 5]

Wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean in the freezer, freeze it for 4 hours, take it out and cook it. The mung bean will be crisp and rotten soon.