Mung beans have detoxification and clear the role of the heart, therefore, many people like summer at home to simmer some green bean soup, but the length of time to simmer is very delicate. If you want to eliminate the summer heat, simmer for about 10 minutes, just drink the broth can be; to detoxification, it is necessary to simmer for a longer time, it is best to eat the beans together.　Mung beans are cool, sweet taste, usually drink can quench summer heat and thirst; because of its diuretic effect, so food or drug poisoning drink, but also can play a role in eliminating toxins in the body, on the hot swelling, hot thirst, hot diarrhea, carbuncle, acne, rash, etc. also have a certain efficacy.　The power of mung beans to clear heat in the skin, detoxification within. Therefore, if you just want to eliminate the summer heat, cook the soup when the mung bean amalgamation, with high heat to boil, about 10 minutes can be, pay attention to do not cook for a long time. This boiled out of the soup, the color green, relatively clear. It is not necessary to eat the beans together when you drink, you can achieve a good effect of summer heat. If it is to clear the heat and detoxification, it is best to boil the beans. Such mung bean soup is cloudy in color and less effective in eliminating heatstroke, but stronger in clearing heat and detoxification.　　Mung beans and other foods cooked together, better efficacy, such as prevention of heat stroke can drink green beans and silver flower soup: 100 grams of mung beans, 30 grams of honeysuckle, decoction to take.　　However, mung beans are cold in nature, and it is not advisable for people with cold spleen and stomach, insufficient kidney qi, and lumbago to eat more. The practice of mung bean soup

Mung bean is one of the main ingredients of summer summer, with its mung bean porridge, mung bean soup, mung bean cake, mung bean sprouts and so on

can be, not only flavorful, nutritious, but also has a lot of therapeutic functions. So when summer is in full swing, every family almost

will use it to prevent summer heat, heat detoxification, but not all families will be mung beans do well, with

good. To make green beans delicious and tasty, you still need to master certain cooking skills.

Cooking mung bean soup skills

Cooking mung bean soup, sometimes because the cooking time is too long, and the color of the mung bean soup is red and muddy, lost

mung bean should be characteristic of the flavor. Here is a list of several ways to make mung bean soup, you may want to try.

Method one

Wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water to no more than 2 metric mung beans

good, boiling, change to medium heat, when the water to dry (pay attention to prevent sticking to the pot), add a lot of boiling water,

Covered with a lid, and continue to cook for 20 minutes, to be the mung beans have been crunchy, the soup color turquoise when you can.

Method 2

Wash the green beans, soak them in boiling water for 20 minutes, fish them out and put them in a pot, then add enough cool water and cook them on high heat for

40 minutes.

Method 3

Wash the green beans, put them into a thermos, pour boiling water to cover. 3~4 hours later, the green beans have risen and softened,

and then under the pot to cook, it is very easy to cook the green beans in a shorter period of time.

Method 4

Wash and dry the picked green beans, dry frying in an iron pot for about 10 minutes, and then cook, the green beans can be boiled

rotten very quickly.

Method 5

Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans in the freezer of the refrigerator and freeze for 4

hours, take out and cook again, and the green beans will soon crisp up.

Fast cooking mung bean soup method

Usually, the family cooking mung bean soup, is the first mung bean soaking into the cold water pot with a strong fire after boiling with a small fire

Simmering, burning mung bean soup turbid gray-yellow, it is very time-consuming. Quick boiling green bean soup method can be avoided

this defect, the practice is:

first of all the green beans clean, drained; casserole water boiling, and then into the green beans, the amount of water should be slightly

more than green beans (submerged in the green beans about half an inch) is appropriate; cooking with high heat, cooking to the soup will be collected when dry, add boiling

water, and put the casserole cover tightly, and then the water is not enough, but it is a good idea. Simmer for 20 minutes, skimming the floating shells, and then cook for 15 minutes, the green beans on the blossoming crisp

rotten, add sugar that is into the green bean soup.

Lily mung bean porridge

Main ingredient: rice

Accessories: lily, mung beans

Seasoning: rock sugar

Cooking method:

1, will be soaked in mung beans into the pot dry frying for 5-6 minutes, sit in a pot on the fire into the water, into the mung beans and lilies, cook

15 minutes, and then into the rice after the boiling! Turn on low heat, simmer until the porridge is thick and suitable after can;

2, out of the pot and pour into a bowl, add rock sugar can be, can be eaten with fried steamed bread slices.

Features: clear heat and detoxification, beauty and skin care.

Tips: dried green beans will be fried, you can reduce the cooking time