Ingredients

100 grams of mung beans, 50 grams of jellyfish Preparation method

1. Wash the mung beans and soak them in appropriate amount of water for 2 hours

2. Soak the jellyfish in light salt water for 5 minutes, rinse with fresh water to remove the salt, and cut into shreds.

Put the pot on the fire, add an appropriate amount of water and bring to a boil. Add the mung beans first and cook until cooked.

Add shredded jellyfish, stir evenly, cook for a while, and remove from the heat.

After the humidity drops, take it out of the pot and put it into a bowl, and you can drink it. Chef’s Tips

Jellyfish contains sand and must be removed to prevent it from affecting the taste. Don't completely remove the salty taste of jellyfish, but keep a part of it to make the soup taste delicious without adding salt: jellyfish should be added when the soup is ready. If the heating time is too long, it will taste like chewing rubber bands. Nutritional Tips

Jellyfish is salty in taste and neutral in nature. It enters the liver and kidney meridian. It has the effects of clearing away heat and resolving phlegm, eliminating accumulation and stagnation, moistening the intestines and laxative. It is used for yin deficiency and lung dryness. High blood pressure, cough due to phlegm-heat, asthma, scrofula, bloating due to food accumulation, and dry stools. Jellyfish contain substances similar to acetylcholine, which can dilate blood vessels. Lower blood pressure. Boil it with mung beans to make soup, which can relieve summer heat, lower blood pressure, and relieve cough and asthma.