How to cook mung bean soup to detoxify and reduce internal heat:
1. Keep the mung bean skin and do not cook it too much
In fact, the power of mung bean to clear away heat and relieve heat lies in the skin. , the power of detoxification lies in the meat. The heatstroke prevention effect of mung beans is mainly due to the flavonoids (polyphenolic antioxidant components) in the mung bean skin. However, many people cook mung beans until the beans are rotten and the soup becomes turbid. At this time, the mung bean skins have been cooked to pieces, and they no longer have the effect of clearing away heat and relieving heat. When making mung bean soup to relieve summer heat, it is advisable to keep the mung bean skins and do not cook them too much.
2. Boil for 10 minutes, and the soup should be green in color.
Add an appropriate amount of water to the pot, add mung beans after boiling, cover and cook over low heat for 10 minutes, then pour out broth. The mung bean soup at this time is green in color and has a good effect of clearing away heat and relieving summer heat. In this regard, experts have conducted antioxidant tests and found that the antioxidant capacity of red bean soup is significantly lower than that of green bean soup. The redder the color, the lower the antioxidant capacity, which means that green bean soup has a better heat-relieving effect than red bean soup.
3. It is advisable to use purified water for cooking
It is recommended to use purified water to cook mung bean soup to relieve heat. When mung bean soup is boiled in tap water, the color of the soup changes quickly when exposed to air. Boiling mung bean soup with purified water can maintain the green color of the soup for a longer period of time and has a good effect in relieving summer heat.
4. Don’t add alkali when cooking mung bean soup
Many people like to add alkali when cooking mung bean soup to make the beans rot faster. However, this will destroy the B vitamins in mung beans and greatly reduce the heat-relieving effect of mung beans.