Production method 1. Wash mung beans, put them in a bowl and soak them in water for 2 hours.

2. Add appropriate amount of water to the casserole, add mung beans, cook for 30 minutes on medium heat, and remove mung beans.

Beat the eggs into a bowl, pour in the egg whites, and then stir the yolks thoroughly.

Pour the cooked mung bean soup into a bowl and add the egg yolk.

Stir well until the humidity is suitable, and you can drink it.

The chef suggested that mung bean water should not be cooked for a long time, otherwise it would lose its efficacy. If it tastes bad, you can add some sugar according to your own preferences.

Nutrition suggests that eggs are sweet and flat, enter the spleen and stomach channels, can moisten the lungs and nourish blood, nourish yin and moisten dryness, and can be used for deficiency of both qi and blood. Fever and polydipsia are commonly used foods to help healthy qi. Washing egg yolk with mung bean soup can not only nourish yin, but also remove liver fire. It is very effective to drink 1 time a day for patients with recurrent oral ulcer caused by excessive internal heat, and it is also very suitable for patients with hyperlipidemia with thin constitution.