How to stew mung bean soup with dragon bones:

1. Soak the mung beans half a day in advance, wash the bones, put them into a casserole, add water, cooking wine, onions, and ginger, and turn on the heat. , cook.

2. After the casserole is boiled, skim off the floating residue, turn to low heat, add mung beans, add vinegar, place a chopstick under the lid of the casserole, and simmer over low heat for about 1 and a half hours.

3. Turn off the heat, add salt to taste, add milk and stir evenly.

4. One small bowl at a time.

Mung bean soup stewed with dragon bones can not only beautify, but can also promote wound healing and enhance physical fitness. It is a very good nutritional product. The heat-clearing power of mung beans lies in the skin and the detoxifying power lies in the flesh. Mung bean soup is a common summer drink for families. It is refreshing and appetizing, and is suitable for all ages.

Each 100 grams of mung beans contains 23.8 grams of protein, 58.8 grams of carbohydrates, 0.5 grams of fat, 80 mg of calcium, 360 mg of phosphorus, and 6.8 mg of iron. It also contains carotene, vitamin B1:, vitamin B2:, vitamin E, niacin and various mineral elements.

The protein contained in mung beans is mainly globulin, and contains methionine, tryptophan, tyrosine and other amino acids; among the phospholipids contained are phosphatidylcholine, phosphatidylethanolamine, phosphatidylcholine Alcohol, phosphatidylglycerol, phosphatidylserine and other ingredients.

Tips:

1. When stewing the soup, add a spoonful of vinegar to help dilute the calcium in the bones into the soup;

< p>2. Add a small cup of milk before serving. The lactose in the milk can help the body better absorb the calcium in the bone soup;?

3. Make the bone soup without pouring water in advance. Just skim off the floating residue after the water boils, so that the nutritional content of the food can be retained at a greater value.