Mung bean soup:

Mung bean soup has the effects of clearing heat, detoxifying, quenching thirst and relieving heat. Mung beans are relatively rich in nutrients and are a legume with high economic and nutritional value. Mung bean soup is a traditional Chinese folk remedy for relieving summer heat. Mung bean soup has various cooking methods and various flavors. The most important ones include barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with weak constitution cannot drink mung bean soup every day. Blindly drinking mung bean soup can cause diarrhea or reduced immunity of the digestive system.

Ingredients: Appropriate amount of mung beans, appropriate amount of rock sugar.

Method:

1. Buy the mung beans, pick them a little, and pick out the bad ones. Then soak it in cold water for half an hour and wash it off.

2. Pour cold water into the electric pressure cooker and pour in the mung beans. The amount of boiling water should be enough to cover the mung beans by 2 to 3 cm.

3. Select the [Bean Tendon] button in the pressure cooker for about 35 minutes. Pressure choice - difficult to mature. Taste selection - rich.

4. After opening the lid, take out the mung bean skin and add an appropriate amount of rock sugar.

5. It feels very good to put it in the refrigerator or drink it when it is not hot. Mung beans have the effect of relieving dampness and heat. If you don't mind it in summer, you can cook it at home and drink it.