The practice of mung bean soup:

Ingredients: mung beans moderate, red dates moderate, sugar moderate.

Specific steps:

1, prepare mung beans red dates.

2, wash green beans red dates.

3, mung beans and red dates poured into the pot.

4, add sugar.

5, add water and cook for half an hour.

6, finished picture:

Note:

1, boiling time should not be too long, to clear green soup is good.

2, to reduce oxidation, cover the pot to cook is appropriate.

3, avoid cooking with an iron pot, because the flavonoids in mung beans react with metal ions, which can interfere with the antioxidant capacity and therapeutic effects of mung beans, and soup discoloration.

4, cooking mung bean soup, mung bean skin naturally fall off, which is edible, mung bean skin, cold taste sweet, can solve the heat and poison, it's heat detoxification effect than mung bean kernel strong. Mung bean skin also contains a lot of antioxidant components, such as flavonoids.

6, cooking green bean soup, it is recommended that the ratio of green beans and water is 1:10, the green beans in boiling water into a green broth, for bean soup separation, soup is not only a summer drink, but also detoxification effect. Fish out the green beans when cooking soup to cook porridge to eat; use the fished out green beans to stew meat, meat flavor, texture is very good, green beans can also decompose the toxins in meat products.