It is generally believed that when cooking mung beans, put rice for porridge, no rice for soup; and when cooking mung bean soup, mung beans do not blossom is called mung bean water, and mung beans blossom is called soup.

Cooking mung bean porridge to remove the mung bean skin will affect the effect of fire, mung bean skin cooler. "Mung bean clothes" have clear heat and detoxification, as well as swelling, cataracts and other effects. As a summer drink is generally better to eat with the green bean soup, but if you feel uncomfortable or do not feel refreshing, you can also be in the soup cooked after flicking the mung bean shells. I would recommend eating it. To avoid mung beans eat too cold, do not necessarily have to drink mung bean soup, you can choose another way to eat, that is, eat mung bean porridge. Practice is to rice, mung beans are washed, with the pot with water into porridge. At the same time, if you want to drink sweet water with mung beans alone, you must cook the mung beans to not eat too cold, because the mung beans have just been cooked to blossom when eaten the most cold.

Methods of making green bean soup

Chinese medicine suggests that: if you realize the therapeutic effect of green bean soup is the most important time to cook, it is best to boil in winter after 7 to 8 minutes, 5 to 6 minutes in the summer can be, after the time can not play much of a role in liver.

Method 1: Wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water to no more than green beans 2 centimeters good, boiling, change to medium heat, when the water to dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, and continue to cook for 20 minutes, until the green beans have been crumbled, the soup color turquoise when you can.

Method 2: Wash the green beans, soak in boiling water for 20 minutes, fish out and put into the pot, and then add a sufficient amount of cool water, high-fire cooking for 40 minutes.

Method 3: Wash the green beans, put into a thermos, pour boiling water to cover. 3 to 4 hours later, the green beans have risen and become soft, and then under the pot to cook, it is easy to cook the green beans in a shorter period of time.

Method 4: the picked green beans washed and dried, dry frying in an iron pot for about 10 minutes, and then cook, green beans can be cooked very quickly.

Method 5: Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans into the freezer of the refrigerator, freeze for 4 hours, take out and then cook, green beans quickly crispy.

Method 6: first pick the mung beans, water amoy, into the basin, on the cage with a high fire steam about 30 minutes, until the mung beans steam crisp. Job's tears, honey jujube clean, into a small bowl and beans at the same time steaming. Then cut the plum, kumquat cake, Buddha's hand radish, Beijing cake strips into mung bean-sized cubes and divide into 10 parts. Finally, place the pot on medium heat, add 1200 grams of boiling water to boil, the steamed crispy green beans, Job's tears, honey dates, 40 lotus seeds, cut green plums and other fruit ingredients scattered in the soup, and then the sugar cinnamon, rose flowers evenly sprinkled in each bowl can be.

Method 7: First of all, wash the green beans, drain the water; casserole put water to boil, and then into the green beans, the amount of water should be slightly more than green beans (submerged green beans about half an inch) is appropriate; cook with high heat, cook to the soup will be closed when dry, add boiling water, and the casserole cover tightly, simmering for 20 minutes, skimming floating shells, and then cook for another 15 minutes, the green beans on the blossom of the crunchy, add sugar that is into the green bean soup.

With the above method of cooking out of the green bean soup, soup clear color green, but also save time.

The role of green bean soup

If you are having symptoms of fire, mouth and tongue sores and sore throat, then you may want to cover the green bean pot to cook for 3 minutes, at this time the color of the soup is still yellow and green clarification of the color, scooped out of the green bean water and drink directly, or add some rock sugar and drink it, this time, the green bean water contains a large number of polyphenols, the strongest role in clearing the heat and detoxification. Other green beans and then add hot water, cook until the beans are cooked. Cooked rotten mung bean soup efficacy and mung bean water is different, it can strengthen the spleen and dampness, is also very suitable for summer drinks.

In addition to mung bean soup, with red beans, mung beans, black beans, three kinds of food cooked together into a three-bean soup is also the same spleen and dampness effect, suitable for summer drinking.

Cooking green bean soup should pay attention to the following key points:

1. Boiling time should not be too long, boiling 3 to 5 minutes to clear green soup is good.

1. Take a stainless steel pot and add water. After boiling, put the green beans, cover the pot with a lid. 3 minutes later, scoop out the soup inside and put it in a large white bowl. The soup is green, clear and transparent. This is the real color of the green bean skin cooked.

2. To reduce oxidation, it is better to cook with the lid on.

3. Avoid cooking with an iron pot, because the flavonoids in mung beans react with metal ions, which can interfere with the antioxidant capacity and therapeutic effect of mung beans, and the soup becomes discolored.

4. Cooking mung bean soup, mung bean skin naturally fall off, many people will skim the mung bean skin out and throw it away, it is a pity to do so. Mung bean skin, cold and sweet, can solve the heat toxicity, its heat detoxification effect is stronger than the mung bean kernel. Mung bean skin also contains a lot of antioxidant components, such as flavonoids.

5. Cooking mung bean soup, the recommended ratio of mung beans to water is 1:10, the mung beans in boiling water into a green broth for the separation of bean soup, soup is not only a summer drink, but also detoxification effect. Fish out the green beans when cooking soup to cook porridge to eat; with the fished out green beans stew meat, meat flavor, texture is very good, mung beans can also decompose the toxins in meat products.

Other practices of green bean soup

Barley green bean soup

Raw materials: 250 grams of green beans, barley 50 grams of rice, plums, kumquat cake, Buddha's hand sugar carrots, Jing Gao (hawthorn cake) strips of 25 grams of sugar 500 grams of lotus seeds in sugar water 40, 10 jujubes, 10 grams of sugar osmanthus flowers, rose 2 flowers.

Production: the first mung bean picking, water amalgamation, into the basin, on the cage with a high fire steam for about 30 minutes, until the mung bean steam crisp. Job's tears, honey dates clean, into a small bowl and beans while steaming. Then cut the plums, kumquat cake, Buddha's hand radish, Beijing cake strips into mung bean-sized cubes, divided into 10 parts. Finally, place the pot on medium heat, add 1200 grams of boiling water to boil, the steamed crispy green beans, barley, honey dates, 4 lotus seeds, cut green plums and other fruit ingredients scattered in the soup, and then the sugar osmanthus, roses evenly sprinkled in each bowl can be.

Characteristics: This makes the green bean soup bean color bright, cool and summer, for the summer heat good. Fruit material is not complete, can also be used in place of other similar things, the effect is also good.

Lily green bean soup

Making

1. green beans remove impurities and wash;

2. lily peeled and washed;

3. green beans into the pot, add 500 grams of water to boil;

4. turn to a small fire to cook until the green beans blossomed, into the lily, and continue to cook;

5. to the green beans, the lily ripe, put sugar, until the sugar melted away. Add sugar, wait for the sugar to melt, served in soup bowls can be.

The taste of the dish: the mouth is sweet, good for summer.

Recipe Compatibility Mung beans: mung beans and carp, dog meat, cephalopod shells, can not be eaten together.

Mint Mung Bean Soup

Practice

1. Mung beans into 500 grams of water to cook.

2. Rinse the dried mint with water, add about 1 big bowl of water and soak it for half an hour, then boil and cool it over high heat, strain it, and then mix and stir it with the cooled mung bean soup.

Recipe Nutrition

Mung Bean: Mung Bean is rich in nutrients, appetite, blood fat, cholesterol, anti-allergy, detoxification, liver protection; Mung Bean is sweet, cool in nature, into the heart, the stomach meridian; has a heat detoxification, summer heat, in addition to the annoyance, quench thirst, stomach, the efficacy of the diarrhea, water, edema, sores, boils and swellings, Mumps, mumps, pox rash and gold stone arsenic poisoning. Mung beans are cold, cold body should not eat or long food, cold spleen and stomach diarrhea, eat with caution.

Recipe Compatibility Mung beans: mung beans and carp, dog meat, cephalopod shells, can not be eaten together.

Health Tips This soup is cool, dispel fire, relieve the heat and wake up, such as in the soup with Gorgon fruit, Job's tear grains, lotus seeds, jujubes, etc., can be made into a different flavor, but also to enhance its spleen and qi, dampness and detoxification effect. It is a good way to cool the body, remove fire, promote dampness and detoxification, and invigorate the spleen and the mind.

Pumpkin Green Bean Soup

Making

1. green beans washed, pumpkin peeled and cut into pieces (cut into pieces is not a slice of oh)

2. pressure cooker into the water, into the washed green beans boiled over high heat, cover the valve after the gas, turn the fire. Cook for 10 minutes, turn off the fire.

3. To the pressure cooker to finish bubbling (about 10 minutes), do not like to eat green beans skin friends, you can float on the top of the bean skin removed. But I want to defeat the fire, so do not remove the skin.

4. into the cut pumpkin, again on high heat, pressure cooker lid valve gas, you can turn off the fire.

5. To the pressure cooker after the gas, such as then drink, do not put sugar has been very sweet. If you want to put in the refrigerator or according to personal taste with sugar, put in the refrigerator storage, drink as you take, cold thirst.

Health tips

Eating pumpkin can help obese people lose weight. According to the Japanese Ministry of Agriculture and Fisheries and medical experts of the research report, pumpkin can lose weight, because it is rich in vitamin A and soft fiber and pumpkin low sugar, low-calorie role. Mung beans have the role of detoxification and clearing the heart, mung beans are cool, sweet taste, usually drink can eliminate summer heat and quench thirst, used for summer heat and thirst, sweating and urinating less people.

Kelp green bean soup

Making

1. Wash the green beans, kelp shredded.

2. Put kelp, mung beans and sweet almonds together in a pot, add water to cook, and add cloth wrapped roses.

3. After the kelp and green beans are cooked, take out the roses and add brown sugar.

Taste The soup is fresh and strong, slightly salty, refreshing and delicious.

Effects Kelp is salty and cold in nature, with the effect of transforming phlegm, softening, clearing heat and lowering blood pressure. Kelp is rich in nutrients, is a rich in iodine, calcium, copper, tin and other trace elements of seaweed food, can protect the epithelial cells from oxidation. Mung beans are sweet in flavor and cold in nature, and have the effect of clearing heat and detoxification, eliminating summer heat and diuretic. Drinking kelp and green bean soup can clear heat and detoxification, cool blood and clear the lungs, heal sores and remove acne. Avoid eating, with stomach cold people avoid eating.

Winter melon mung bean soup

Raw materials winter melon 200 grams, 100 grams of green beans. Accessories 10 grams of ginger, 30 grams of green onion, 3 grams of salt.

Practice 1. winter melon peeled, pith, washed, cut into 3 cm square pieces; green beans washed, standby.

2. pot on the fire, put the right amount of water, put onion, ginger, green beans, high heat to boil, turn to medium heat to cook until the beans are soft, into the cut winter melon block, cook until the winter melon block soft and not rotten, sprinkle salt, stir can be.

Green bean soup edible notes

1. belong to the cold body. There are cold limbs, bloating, diarrhea and other symptoms, it is not suitable to drink mung bean soup, eat mung beans will aggravate the symptoms, and even cause other diseases.

2. The elderly, children and the weak. Because the protein content of mung beans is more than chicken, large molecules of protein need to be converted into small molecules of peptides and amino acids under the action of enzymes in order to be absorbed by the body. These people's gastrointestinal digestion function is poor, easy to cause diarrhea due to indigestion.

3. People who are taking all kinds of drugs. The detoxification effect of mung beans stems from the fact that mung bean protein and other ingredients combine with organic phosphorus and heavy metals to form precipitates. However, these detoxifying components can also break down the effectiveness of the medicine and affect the treatment.

4. Do not drink on an empty stomach, mung bean soup is cold, drink on an empty stomach is not good for the stomach.

Often heard people say: "Eat Chinese medicine can not eat green beans, so as not to solve the drug." The "Compendium of Materia Medica" said: "Mung beans smell sweet and cold, non-toxic ...... solution to all medicinal herbs, cattle and horses, gold and stone poison." Folk cooking mung bean soup is also often used as one of the first aid for drug poisoning. Therefore, mung beans and traditional Chinese medicine can not be served with the said handed down.

The green bean itself is a Chinese medicine, can eliminate heat and detoxification. If you suffer from external wind heat, carbuncles and poison, summer heat invasion and other heat diseases, serving Chinese medicine can be served as usual mung bean soup, have a complementary role. If you suffer from gastrointestinal weakness, acidity and fatigue, coldness, cold pain in the waist and legs, loose stools, etc. should be prohibited from eating mung beans. Otherwise, not only reduce the efficacy of the drug, but also aggravate the condition. It can be seen that the Chinese medicine can eat mung beans can not be generalized, should be based on the condition of the cold and heat and the serving Chinese medicine flavor.

Expert tips:

To avoid eating mung beans too cold, do not have to drink mung bean soup, you can choose another way to eat, that is, eat mung bean porridge. The practice is to rice, green beans were washed, the same pot with water into porridge. At the same time, if you want to drink sweet water cooked with mung beans alone, you must cook the mung beans in order not to eat too cold, because the mung beans have just been cooked to blossom when eaten the most cold.

Basic rice and mung bean porridge

Materials

Main ingredient: rice (250 grams) mung beans (150 grams) Add as much as you like.

Accessories: sugar (20 grams) peanuts

production process

1. The rice with water to wash. Mung beans to remove impurities, wash with water.

2. Put the green beans into the pot, add about 1750 grams of water, high-flame boiling, move the small fire simmering for about 40 minutes, to the mung beans crispy, into the rice with medium heat cooking for about 30 minutes, cooking until the rice blossomed, porridge soup thick into. After cooling, add rock sugar and eat.

Health Tips

Clearing heat and detoxification, quenching heatstroke, quenching thirst, reducing swelling, and lowering fat. It is suitable for heatstroke, summer heat and thirst, sores and boils, food poisoning, and can also prevent arteriosclerosis.

Lotus gingko mung bean porridge

Raw materials: dozens of fresh lotus seeds, gingko, mung bean, rice, a little rock sugar.

Practice:

1. Remove the fresh lotus seeds from the lotus seed.

2. Soak the silver fungus, wash it, and break it into small pieces with your hands.

3. Wash the rice and mung beans into a casserole dish and pour enough water to boil over high heat, cook for 10 minutes, then put the treated silver ear into the pot and cook over low heat for 40 minutes.

4. 40 minutes after the mung beans have blossomed, put fresh lotus seeds and cook for 5 minutes.

5. Almost out of the pot before putting the rock sugar, rock sugar boiled off the heat, cover the pot and simmer for half an hour in the open lid.

Note: Fresh lotus seeds should not be cooked for too long, it will destroy the taste.

Icing sugar must be put out of the pot, if put early, if the silver ear is not easy to cook soft, this is still the grandmother taught me the tips.

Don't open the lid of the pot immediately after cooking, cover the lid and simmer for a while will make the porridge become more viscous, the beans are more soft and rotten.

Gypsum mung bean porridge

Raw materials Gypsum 30-45 grams, 30 slices of fresh bamboo leaves, 100 grams of fresh rutabaga, 30 grams of mung beans, 100 grams of round-grained rice, and appropriate amount of sugar.

Making Wash fresh bamboo leaves, fresh rehmannia, and gypsum **** decoction of juice, and then with mung beans, round-grained rice porridge, seasoned with sugar.

Use Take 2 times a day.

Effects Clearing summer heat and draining heat, benefiting Qi and generating fluid. It is suitable for the symptoms of summer temperature (summer into yangming), high fever and heartburn, headache and dizziness, red face and thick qi, excessive thirst and sweating.

Note: There are many ways to make cooked gypsum powder, gypsum mung bean porridge is one of the original flavor style of practice, now learning to do, for your family to do a delicious home cooking. In addition to the nutritional value is also high, mung beans contain protein, phospholipids are excitatory nerves, enhance appetite function, for the body of many important organs to increase the nutritional requirements; round-grained rice bran layer of crude fiber molecules, help gastrointestinal peristalsis, gastric diseases, constipation, hemorrhoids, etc., the efficacy of good; appropriate consumption of sugar to help improve the body of the calcium absorption, but too much will impede the absorption of calcium; is the development of adolescents and the growth of the recipes! One of the main nutrients of this dish: energy about 757.8 kcal, protein about 14.18 grams.

Millet lotus seed mung bean porridge

Raw materials: mung bean 50g, millet 50g, rice 50g, lotus seed 10, round glutinous rice 30g[5] millet lotus seed mung bean porridge

Practice: 1, mung bean, rice, millet together with the wash;;; lotus seed wash and soak in water for 30 minutes.

2, put all the ingredients into the pot, add at least 1000ml of water, large fire boil, small fire ton 40 minutes.

3, during the period every 10 minutes or so stir 1 time, so as not to stick to the bottom of the pot.

4, turn off the fire, smother for about 10 minutes, stir well with a spoon to serve.

Tips:

1, when the porridge, to avoid porridge in the process of boiling overflow, you can use a larger stainless steel spoon to put inside, or a few drops of sesame oil.

2, if it is a pressure cooker porridge, boil after 10 minutes on medium heat, and then turn off the fire and simmer until the automatic valve automatically open.

3, this mung bean porridge cooled drink more refreshing.

4, glutinous rice is to play a viscous effect, the taste is more slippery, if your rice is good enough, such as northeastern rice, then you do not have to put glutinous rice is also viscous smooth.

5, the porridge will become thicker after cooling, so if you want to drink a thin, the amount of water to increase some.

Green Bean and Job's Tears Porridge

Making Materials

Main Ingredients: Job's Tears 30 grams, Green Beans 30 grams Auxiliary Ingredients: 6 grams of mint Seasonings: Rock Sugar 15 grams

Method of Preparation

1. decoct the mint with water for about 30 minutes, take the juice and remove the dregs and spare;

2. soak the green beans in boiling water, and cook them with water until they are half-cooked;

3. add the mint with the water and cook them until they are half-cooked;

4. add the water to the water.

Tips - Health Tips:

This product has the effect of clearing away heat and detoxification, and facilitating the pharynx, suitable for pneumonia fever or fever after coughing and chest pain, phlegm yellow and dry mouth.

Mung bean and peanut rice porridge

Source Folk Fang

Raw materials Mung bean 50 grams, 50 grams of peanut rice.

Making Boil the above two flavors together into porridge.

Use Eat at will.

Effects Clearing heat and improving eyesight. It can be used for summer-heat dizziness, unclear head and eyes, chest tightness and irritable heat.

Mung bean and lily barley porridge

Recipe: 50 grams of barley, 25 grams of mung beans, 100 grams of fresh lily.

Method: break the lily into flaps, remove the inner membrane, mung beans, barley and water boiled to five mature, add the lily, porridge with mild fire, add sugar to taste.

Effects: Nourish Yin and clear heat, remove dampness and detoxification. Usage: 1 to 2 times a day.

Mung bean porridge drinking attention

Although mung bean porridge has a lot of effect, but the following four kinds of people are not suitable for: drinking Cold body people (such as cold limbs and weakness, waist and legs cold pain, diarrhea and dilution) These people in the body of the body is not hot, eat mung beans will aggravate the symptoms of cold limbs, or even cause other diseases.

The elderly, children and other frail people Mung bean protein is very high, and chicken is equivalent to 3 times the round-grained rice. Mung beans contain large molecules of protein, which need to be converted into small molecules of peptides and amino acids under the action of enzymes in order to be absorbed by the body. The elderly, children and other gastrointestinal digestive function is relatively poor, it is difficult to digest the protein in the mung bean in a short period of time, it is easy to cause diarrhea due to indigestion.

People who are taking medication Due to the detoxification effect of mung beans, so take the drug if it contains organic phosphorus, calcium, potassium and other ingredients, mung beans will be combined with these ingredients into a precipitate, which breaks down the efficacy of the drug, affecting the treatment. Especially those who are taking some warm tonic Chinese medicine, it is more inappropriate to eat mung beans, so as not to reduce the effectiveness of the medicine. However, some of the heat diarrhea Chinese medicine, such as Huanglian, Scutellaria baicalensis, Huangbai, Daqing Ye, Banlanggen, Niubizi, honeysuckle, etc., and mung bean soup (congee) or mung bean cake with the same service, can play a role in the complementary role, to achieve the effect of doubling the effect of half the effort.

Menstruating women Their bodies are in a state of blood loss, physical deviation, and then eat cold food, easy to hurt the spleen and stomach.

Many people like to put the good green bean soup into the refrigerator, drink it out, the taste of ice. In fact, green bean soup should not drink chilled, otherwise it will cause an imbalance between the spleen and stomach, diarrhea. People with weak spleen and stomach do not have to choose to drink green bean soup, you can choose to eat green bean porridge. The practice of mung bean porridge is: rice or millet and mung beans at the same time under the pot with water boiled into porridge, rice, millet on the spleen and stomach have a nourishing effect.