In hot summer, drink a bowl of mung bean soup at noon to clear away heat and relieve summer heat. Mung beans; Cold properties clear away heat and relieve summer heat, detoxify and diuretic. Mung bean soup; Boiled flowers bloom, but don't cook badly. But people with deficiency cold and stomach cold in loose stool should drink as little as possible. If you want to cook the mung bean you just bought, you can wash it and put it in the pot, stir-fry it until it is dry. Then add cold water, and the mung bean skin will break as soon as it cools. When the water boils, cook for another two minutes, and the mung beans will fully bloom.

After the fire is boiled, change it to medium fire, about 15 minutes, and keep stirring to prevent the pot from burning. When there is little water in the middle, you can add more water, and mung beans will be easy to boil. Add a lot of water, bring the mung bean soup to a boil, remove the floating foam with a spoon, and the mung bean soup with heat and detoxification will be ready. If it is simply to relieve summer heat, it can be cooked for 10 minutes after the fire is boiled, and the soup is relatively clear, so there is no need to eat mung beans and drink soup.

How to cook mung bean soup depends on the situation. "Flowering" and "non-flowering" mung beans have different effects. Let's look at their differences. The summer-cooling effect of mung bean comes from mung bean skin, which is called mung bean coat in Chinese medicine. Polyphenols in mung bean skin are the main components of relieving summer heat and have antioxidant activity. Generally speaking, mung beans have not cracked completely after being boiled for about 10 to 15 minutes. At this time, the color of mung bean soup is green and clear.

If you cook for fifteen minutes, it will not rot and taste bad. There is also a small coup. First, wash the mung beans and put them in the refrigerator for one night. Then take it out and cook it the next day, and it will be easy to boil. Be careful not to cook for too long (don't bloom). The soup cooked in this way is green and clear. You don't need to eat beans together when drinking, which can achieve a good summer effect. If it is to clear away heat and detoxify, it is best to boil beans (bloom). This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but has a strong effect of clearing away heat and toxic materials.