After sleeping, it is humid and sultry, and it is particularly uncomfortable to sweat. Especially after a heavy rain, the sun is big and the water vapor evaporates from the ground. Without sun protection measures, it is easy to tan and get heatstroke. At this time, people may drink some cold drinks or iced food to cool off the heat. Conditions were not as good as they are now. At that time, a pot of mung bean soup was cooked in summer to cool off the heat.

Mung bean is a common crop, which is not only used to make mung bean sprouts, but also used to cook mung bean soup or porridge with barley, lotus seeds and red dates. Mung bean soup is the most common way to eat. Wash mung beans and cook them into soup. The soup is yellow-green, with a strong bean flavor. Add white sugar or rock sugar, let it cool and drink it, which can relieve summer heat. It is a favorite "local drink" for clearing away heat and relieving summer heat when I was a child.

Cold water in the pot

When cooking mung bean soup, put it in the pot with cold water. During the heating process with cold water, mung beans will be heated together slowly, so that mung beans will be easier to boil, and the cooked mung beans will be softer and more refreshing. When put in the pot with hot water, the skin of mung beans will be boiled first, and the taste will be worse. Mung beans should be soaked in water 3-4 hours in advance. Mung beans will absorb water and swell after soaking, making them easier to cook.

Generally, soaked mung beans can be cooked thoroughly in 20-30 minutes. If you like crispy food, you can cook it for a while. The color of mung bean soup will turn red after a period of time, because the phenols in mung bean soup are oxidized. Adding a little lemon juice to mung bean soup can keep the soup green for a long time.