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What are the advantages of drinking red bean soup and mung bean soup, and what kind of cooking methods can you use?
1, first wash the red beans, add water and boil them with high fire, then simmer them until they are crisp and rotten, and then add sugar and boil them. If not, don't add sugar. Eating too much sugar is not good for your health. Just eat less.

This soup has the functions of clearing away summer heat, promoting diuresis, invigorating the stomach, benefiting the liver, spleen and kidney, and is suitable for puffiness, edema, dysuria, etc. Candidates work too hard, resulting in poor stomach and more urine, but less urine. This soup can be an ideal health care product, and can also be used as a snack, which can also be eaten by patients with chronic hepatitis or gastritis.

Diuretic stomach, puffiness and edema, chronic hepatitis.

Boiling adzuki bean, carp and red bean together can induce diuresis and reduce swelling, which is very effective in treating nephritis edema. However, normal people should avoid eating both at the same time because of their strong diuresis function, and try to eat them every few hours. Whether they can eat together varies with people's physique.

2. Mung bean soup-Mung bean is one of the main ingredients in summer, which is used to make mung bean porridge, mung bean soup, mung bean cake and mung bean sprouts.

It is not only delicious and nutritious, but also has many dietotherapy functions. Therefore, almost every family in Sheng Xia Zhishi will use it for heatstroke prevention and cooling, and clearing away heat and toxic materials, but not all families will make mung beans well and use them well. To make mung beans delicious, you still need to master certain cooking skills.

Skills of cooking mung bean soup

When cooking mung bean soup, sometimes the color of mung bean soup is red and muddy because it is cooked for too long, and it is lost.

The characteristic flavor of mung bean. Here, several methods of cooking mung bean soup are listed, so you might as well try.

Method one

Wash mung beans, control the moisture, pour into the pot, add boiling water, and the amount of boiling water is less than 2 cm of mung beans.

Ok, after boiling, switch to medium heat. When the water is about to boil dry (pay attention to prevent the pan from sticking), add a lot of boiling water.

Cover the pot and continue to cook for 20 minutes until the mung beans are crisp and the soup is green.

Method 2

Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them over high heat.

Forty minutes.

Method 3

Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3~4 hours, the mung bean grains have swelled and softened.

After cooking in the pot, it is easy to cook mung beans in a short time.

Method 4

Wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean into the freezer and freeze it for 4 hours.

Hours, take out and cook, mung beans will be crisp and rotten soon.

Hey hey ... Look, it's actually very simple ...