How long the mung bean soup is cooked depends on your physical needs. The heat-clearing function of mung beans lies in the skin, and the detoxification function is among them. Therefore, if you just want to cool off the heat, wash the mung beans when cooking soup, and cook them on high fire for about 10 minutes, not for a long time. The soup cooked in this way is green and clear, and has the best effect of relieving summer heat. If you want to prevent heatstroke, you can drink mung bean honeysuckle soup, mung bean100g, honeysuckle 30g, and take it after decoction.

Mung bean has detoxification function, but some people can't achieve the expected effect after drinking it. One of the reasons is that they haven't mastered the cooking time yet. Rash and rash appear on the skin, which may be due to excessive heat toxicity in the body. If you want to drink mung bean soup, the cooking time should be prolonged, preferably 30 minutes to 1 hour. When the beans are cooked until they bloom, the soup becomes cloudy and rustles. This mung bean soup has the effect of clearing away heat and toxic materials.

Matters needing attention in cooking mung bean soup

Cover the pot when cooking mung beans. The boiled soup is green, because the polyphenols in mung beans are easy to oxidize. Cover the pot when cooking soup or porridge to minimize the contact area with oxygen. Note that people with spleen and stomach deficiency and diarrhea should not drink mung bean soup often. If you want to drink, you can add some dates to neutralize the coolness of mung beans.

If the ratio of mung bean to water exceeds 1: 10, the mung bean soup cooked in this way has the best heat-clearing effect, but it is also the coldest time, especially when mung beans just bloom. Such mung bean soup, for people who often feel cold in their hands and feet, even if they drink up to half a bottle of mineral water bottle, will aggravate discomfort symptoms, such as gastrointestinal discomfort, and even loose stool, and may feel weak.

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