If you want to cool off the heat, boil for about 10 minutes, just drink clear soup; If you want to detoxify, you have to cook for a long time, and it is best to eat the beans together.
The heat-clearing power of mung beans lies in the skin, and detoxification lies in the bean meat. Therefore, if you just want to cool off the summer heat, wash the mung beans when cooking soup, and boil them with high fire for about 10 minutes. Be careful not to cook them for a long time. The soup cooked in this way is green and clear. There is no need to eat the beans together when drinking, so you can achieve a good summer effect.
If it's to clear away heat and detoxify, it's best to boil the beans. This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but has a stronger effect of clearing heat and detoxifying.
Mung beans are cold, spleen and stomach deficiency, kidney deficiency and low back pain should not be eaten more.
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.