Take a stainless steel pot, add water to boil, add mung beans, and cover the pot. After three minutes, spoon out the soup. The soup is green and clear. It contains a lot of polyphenols, which will soon change color when exposed to oxygen.

Green mung bean soup, the polyphenols dissolved in bean skin are not oxidized, and its heat-clearing and detoxification effect is the strongest. People who want to clear fire can drink quickly. Because the substances dissolved in the bean soup at this time are mainly the effective components in the bean skin, the oxidation degree is the lowest and the heat-clearing ability is the strongest. After taking out these soups, add boiling water and continue to cook until the beans are boiled. Add a little rock sugar, which is rich in protein and vitamins. It is nutritious and delicious.