If you want to relieve the heat, cook 10 minutes or so and drink clear soup. To detoxify, it takes a long time to cook, and beans are best eaten together.
The heat-clearing function of mung beans lies in the skin, and detoxification is included. 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. Be careful not to cook for too long. The soup cooked in this way is green and clear. You don't need to eat beans together when drinking, which can achieve a good summer effect.
If it is for clearing away heat and toxic materials, it is best to cook the beans. This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but has a strong effect of clearing away heat and toxic materials.
Mung beans are cold, spleen and stomach are cold, and people with kidney deficiency and low back pain should not eat more.
First, wash the mung bean with clear water, put cold water in the pot, bring it to a boil, then pour in the mung bean and cook it with strong fire until the soup is basically dry.
Add boiling water and stew for 20 minutes. At this time, you find that all the beans are floating on it. You can scoop them up with a spoon.
Cover the pot again and cook for 15 minutes. The remaining bean skin floats again, then scoops it clean, and then adds rock sugar. After the rock sugar melts,
It can be refrigerated.