Summer has arrived. In addition to cold noodles, watermelon and mung bean soup are the food representatives of this season. Mung bean soup is sweet and rich in protein vitamins, calcium, phosphorus, iron and other inorganic salts. It has good edible value and good medicinal value. It is best to use mung bean soup to cool off the heat in hot summer, but in fact, mung bean soup is not suitable for everyone. Let's have a look.

1, mung bean soup drinking taboo

1. People with cold constitution (such as cold limbs, cold pain in waist and legs, diarrhea, loose stool, etc.). ), eating mung beans will aggravate symptoms and even cause other diseases.

2. For people with weak constitution, because the content of protein in mung beans is more than that in chicken, macromolecular protein (protein food) needs to be converted into small peptides and amino acids (amino acid food) under the action of enzymes before it can be absorbed by human body. This kind of people's gastrointestinal digestive function is poor, it is difficult to digest mung bean protein in a short time, and it is easy to cause diarrhea due to indigestion.

3. People who take various drugs. The detoxification of mung bean comes from the combination of mung bean protein and other components with organophosphorus and heavy metals to form precipitation. However, these detoxification components will also react with the related components of drugs, thus reducing the efficacy.

4. Older people and children, because of their developmental age, often have weak body organ functions and poor digestion and absorption capacity, so they are not suitable for drinking more mung bean soup or cold mung bean soup.

2. Recommended practice of mung bean soup

1. Wash mung beans, control the moisture, pour into the pot, and add boiling water. The boiling water should be less than 2 cm. After boiling, use medium heat. When the water is about to boil dry (be careful not to stick to the pot), add a lot of boiling water, cover the pot and continue to cook for 20 minutes. Mung beans are crisp and the soup is green.

2. Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook for 40 minutes.

3. Wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3-4 hours, the mung bean granules become bigger and softer, and then they are cooked in a pot, so it is easy to cook mung beans in a short time.

4. Wash and dry the picked mung beans, stir-fry them in an iron pan for about 10 minutes, and then cook them, and the mung beans will be cooked soon.

5. Wash mung beans and soak them in boiling water 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them. Mung beans will be crisp and rotten soon.