Chenpi has the effect of strengthening the spleen and eliminating dampness, and putting some in green bean soup can strengthen the dampness of green beans. In addition, mung bean soup with chenpi can play a very good qi spleen, dry damp phlegm effect, mung beans can clear the lungs and moisten the dryness, but also conducive to defecation, you can solve the problem of edema in the lower body, generally in the mung bean with chenpi, not only can clear the heat and remove the fire but also phlegm cough, but also to help the digestive effects of the two, the combination of the two, the effect is more significant, so the chenpi mung bean is very suitable for those who are prone to fire to the use of the crowd.

But because the orange and white part of the peel is warm, it will weaken the effect of mung beans to clear heat and detoxification, so it is necessary to scrape it off in advance.

The practice of Chenpi green bean soup is recommended

1, wash the green beans, soak it in water for about 3 hours until the hair rises; Chenpi softened with a small amount of warm water, scrape off the inner white pith with a knife, cut into thin filaments;

2, soaked mung beans into a pot to add 2 liters of water, large fire to boil, then turn to a small fire, cover the simmering;

3, simmering for about 20 ~30 minutes later, there will be green bean skin constantly floating to the surface. Use a straining spoon to quickly fish out the mung bean skins so that the mung bean starch can be released from the sand. Fish mung bean skins during the period, you can use a spoon to constantly stir, crush the pot of mung beans, prompting it to shell out sand;

4, most of the mung bean skins fish out, change the fire, add the peel and soak the peel of the water to continue to simmer, add the rock sugar appropriate mixing, simmering to the mung bean grains completely into the sand, you can enjoy.