The temperature has been hovering around 30 degrees these days, and the continuous high temperature seems to have no downward trend. Sometimes high temperature is accompanied by rain, which makes the air more stuffy. On such a hot day, people easily become bored and thirsty, so we should pay attention to eating more light food. We might as well order some red bean soup or mung bean soup to clear away heat and relieve summer heat.
In summer, many families will cook a pot of mung bean soup dessert, and drinking a bowl of mung bean soup is the most refreshing when it is too hot to have an appetite. Mung beans are sweet and cool, clearing away heat and relieving summer heat, and inducing diuresis, which is most suitable for hot summer. Mung bean seaweed soup and mung bean sago syrup are the most daily mung bean companions. In addition, pumpkins are also a good choice! Mung bean and pumpkin soup is also my favorite. I will cook a pot for my family every three days. Old people and children love it! Mung beans can clear away heat and relieve summer heat, and with soft pumpkins that replenish qi and promote fluid production, they can relieve summer heat, relieve boredom and stimulate appetite and promote fluid production!
Boiled mung bean and pumpkin soup is soft in taste and sweet in aftertaste, which is a sweet soup method especially suitable for lazy people. Basically very studious, it is estimated that you can't buy it in the sugar shop outside! The most common sweet soup that can be cooked at home for a few dollars is also a must-have drink in summer. It's already so hot, cook a pot and bring a cold one to your family ~
Mung bean pumpkin soup
Ingredients: mung bean, pumpkin
Ingredients: rock sugar
Production steps
Step 1: Clean the mung beans first and soak them for three hours, or soak them the next night and cook them the next day, which will make the cooking time faster.
Step 2: Peel the pumpkin, remove the pulp, clean it and cut it into small pieces for later use.
Step 3: Add a proper amount of cold cover to the mung bean pot, bring it to a boil with high fire, then cover the pot and simmer for half an hour.
Step 4: Just cook mung beans to this degree. If you want to cook mung beans quickly, there is another way, that is, put water and mung beans in a bag, then put them in the refrigerator and cook them when the ice is hard, so that they can be cooked quickly.
Step 5: Add the chopped pumpkin, cover and cook for 10- 15 minutes until the pumpkin becomes soft.
Step 6: finally, add a proper amount of rock sugar and cook until the rock sugar melts.
A mung bean pumpkin soup with soft taste and sweet aftertaste is ready.
The above is the mung bean and pumpkin soup made by a good chef. If you have any different views on this dish, please leave a message to share! If you have a better way and something you like or want to eat, please leave a message. You are very welcome to share, comment, forward and collect. Your forwarding and comments are the greatest help and encouragement to the kitchen. Thank you!