Mung bean soup is best for summer. Because summer is the rainy season, the heat and humidity in summer are relatively high, and mung beans have the function of relieving damp heat, so they are not suitable for drinking in dry spring, autumn and winter.
The most classic sugar water in summer is probably mung bean soup. According to medical records, drinking mung bean soup often in summer can prevent heatstroke, red eyes and sore throat, malnutrition, constipation and red urine and polydipsia, and it is the best beauty and health food in summer.
Production method: one is to wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3 ~ 4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time. Another method is to wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean into the freezer, freeze it for 4 hours, then take it out and cook it. Mung beans will soon become crisp and delicious.
But people with deficiency and cold constitution can't drink mung bean soup every day. Blindly drinking mung bean soup can lead to diarrhea or decreased immunity of digestive system. Although mung bean has the effects of relieving summer heat and benefiting qi, clearing away heat and toxic materials, moistening throat and quenching thirst, it also has some taboos. People with cold limbs and weak constitution in winter should not drink more mung bean soup, especially when it is below normal temperature. They really like it, and they shouldn't drink it more than twice a week. From the perspective of traditional Chinese medicine, patients with cold syndrome should not drink too much. Moreover, people who eat Chinese medicine should not drink too much when they are treating winter diseases in summer.