Mung bean soup has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat. But people with deficiency and cold constitution can't drink it often.

material

Mung beans, sugar.

working methods

1. Wash mung beans and soak them in clear water for 2 hours.

2. Pour water into the pot, and the ratio of mung bean to water; 1: 10。 Bring the fire to a boil, turn down the heat and cook until the mung beans bloom. Turn off the fire.

3. Put the cooked mung bean soup into a bowl, add some sugar, and let it cool before eating.

skill

1, boiled mung bean soup Many people will throw away the mung bean skin, which is really a pity. Mung bean skin, cold and sweet, can clear away heat and detoxify, and its heat and detoxifying effect is stronger than that of mung bean kernel. Mung bean skin also contains a lot of antioxidant components, such as flavonoids. Boiling time should not be too long, boiling for 3 ~ 5 minutes, especially the clear green soup.

2. Never cook in an iron pan, because the flavonoids in mung beans react with metal ions, which will interfere with the antioxidant capacity and therapeutic effect of mung beans, and the soup will also change color.

3, cooked mung bean soup is different from mung bean water, it can strengthen the spleen and eliminate dampness, and it is also very suitable for drinking in summer.