Wash mung beans, soak them in boiling water for half an hour, and put them in a pot to cook for about 10 minute. If you want to get rid of fire, be careful not to cook mung bean soup for too long. The soup cooked in this way is green and clear, which is most suitable for reducing internal heat. Because the heat-clearing function of mung beans lies in their skins, don't boil all the skins of mung beans. In addition, if you drink mung bean soup to reduce fire and relieve summer heat, you don't need to eat beans together when drinking. Just pour out the soup and drink it. The remaining mung beans can also be used to continue cooking mung bean porridge.

The cooking time of mung bean soup depends on what effect and demand you want from mung bean soup. If you want to clear away heat and relieve summer heat, the cooking time is shorter. If you want to detoxify, you should cook it for a long time, because the cooling effect of mung beans is in the skin of mung beans, and the effect of clearing heat and detoxifying is in the meat. This kind of mung bean soup with cooked mung beans is the most detoxification. Therefore, the cooking time requirements of different functions are different.