Therefore, even if you like to drink mung bean soup in summer, you should properly control the amount you drink. Adults drink two or three times a week, preferably one bowl at a time. It should also be noted that drinking mung bean soup on an empty stomach will do harm to the spleen and stomach.
Mung bean skin contains a lot of polyphenols, which are easily oxidized into quinones when exposed to oxygen, and continue to polymerize into darker substances. Therefore, when cooking mung bean soup, cover the pot to minimize the contact area between mung bean and oxygen and avoid oxidation.
The method of cooking mung bean soup is to boil water first, then add mung beans, continue to cook for 8~ 10 minutes, and then pour out mung bean soup. Because the color of the soup is bright green at this time, the dissolved substances are mainly the active components in the bean skin, with the lowest oxidation degree and the strongest heat-clearing ability.
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