The practice of green bean soup (a variety of)
Green bean soup has the effect of clearing heat and detoxification, quenching thirst and eliminating summer heat. Mung beans are richer in nutrients and are a kind of bean with higher economic and nutritional value. Mung bean soup is a traditional Han Chinese folk summer delicacy. Mung bean soup has a variety of cooking methods and flavors, the most important are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Here I have prepared for you about the practice of green bean soup, I hope to help you:
1, barley green beans
Ingredients: mung beans, barley rice, plums, kumquat cake, Buddha's hand sugar carrots, Beijing cake strips, white sugar, sugar water lotus seeds, golden jujube, sugar osmanthus flowers, rose flowers. Production: first pick the mung beans, then water amalgamation, into the basin, on the cage with a high fire steam about 30 minutes, until the mung beans steam crisp. Job's tears, honey dates clean, into a small bowl and beans at the same time steaming. Then cut the plums, kumquat cake, Buddha's hand radish, Beijing cake strips into mung bean-sized cubes and divide into 10 portions. Finally, put the pot on medium heat, add 1200 grams of boiling water to boil, after the steam crispy 'green beans, barley rice, 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.
2, mint green beans
Method
1. Green beans into the water 500 grams of boiled.
2. dried mint rinse with water, add about 1 large bowl of water, soak for half an hour, then boil over high heat to cool, filter, and then stir with the cooled mung bean soup mix.
Recipe Nutrition
Mung Bean: Mung Bean is rich in nutrients and has the effect of improving appetite, lowering blood lipids, lowering cholesterol, anti-allergy, detoxification, and protecting the liver.
3, Lily green beans
Production
1. Green beans remove impurities and wash.
2. Peel and wash the lily.
3. Mung beans in a pot, add 500 grams of water to boil.
4. Turn on low heat and cook until the mung beans bloom, add the lily and continue to cook.
5. When the green beans and lilies are cooked, put in the sugar and wait for the sugar to melt, then put it into the soup bowl.
The taste of the dish: sweet mouth, good for summer.
Mung beans: mung beans and carp, dog meat, cephalopod shells, can not be eaten together.
Mung beans taste sweet, cool, into the heart, stomach via; with heat detoxification, summer in addition to the annoyance, thirst, stomach, the effect of water swelling; the main treatment of summer heat and thirst, hot and humid diarrhea, edema and bloating, ulcers and swelling, dengue boils, mumps, pox rashes, as well as gold and stone arsenic poisoning of plants and trees. Mung beans are cold, cold people should not eat or eat for a long time, the spleen and stomach cold diarrhea people eat with caution.
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