Mung bean and japonica rice porridge: Recipe: 50 grams of mung beans, 100 grams of japonica rice.
Operation: Wash the mung beans and swell them with warm water; wash the japonica rice and put it into a casserole, add 600 ml of water to cook porridge, first use strong fire, then change to slow fire, and cook until the porridge beans are cooked. It can be thoroughly cooked and taken 2 times a day.
Efficacy: This porridge has the effect of clearing away heat and detoxifying. It can be used to treat summer heat, polydipsia, sores, swelling and pain, food poisoning, and
poisoning with aconite, croton, arsenic, pesticides, and poison. . This soup has the effect of clearing away summer heat, benefiting the stomach and promoting fluid production. Eating it in summer can prevent heatstroke.