People with deficiency and cold constitution cannot drink mung bean soup every day. Blindly drinking mung bean soup can lead to diarrhea or decreased immunity of digestive system. Although mung bean has the effects of relieving summer heat and benefiting qi, clearing away heat and toxic materials, moistening throat and quenching thirst, it also has some taboos. People with cold limbs and weak constitution in winter should not drink more mung bean soup, especially when it is below normal temperature. They really like it, and they shouldn't drink it more than twice a week. From the perspective of traditional Chinese medicine, patients with cold syndrome should not drink too much. Moreover, people who eat Chinese medicine should not drink too much when they are treating winter diseases in summer.

Mung bean soup can detoxify

Mung bean soup is best for summer. Because summer is the rainy season, the heat and humidity in summer are relatively high, and mung beans have the function of relieving damp heat, so they are not suitable for drinking in dry spring, autumn and winter.

Raw materials:

250g of mung bean, 50g of coix seed, 20g of green plum, 25g of kumquat cake, 25g of bergamot sugar radish, 25g of Beijing cake strips, 500g of sugar, 40 lotus seeds in syrup, golden jujube 10, osmanthus fragrans 10 and 2 roses.

Making:

First, clean mung beans, rinse them with clear water, put them in a pot, and steam them for about 30 minutes until they are crisp. Wash job's tears and candied dates, put them in a small bowl and cook them with beans at the same time. Then cut the green plum, kumquat cake, bergamot radish and Beijing cake into mung bean-sized dices and divide them into 10 portions. Finally, put the pot on medium fire, add1200g of boiling water to boil, spread steamed mung beans, coix seed, candied dates, 4 lotus seeds, cut green plums and other fruit materials in the soup, and then spread osmanthus flowers and roses evenly in each bowl.

Features:

The mung bean soup made in this way is bright in color, cool and refreshing, and it is a good summer product. If the fruit is uneven, you can also use other similar things instead, and the effect is good.

Several methods of drinking mung bean soup in summer

The most classic sugar water in summer is probably mung bean soup. According to medical records, drinking mung bean soup often in summer can prevent heatstroke, red eyes and sore throat, malnutrition, constipation and red urine and polydipsia, and it is the best beauty and health food in summer. Speaking of mung bean soup, today I will introduce several simple ways to make mung bean soup: one is to wash mung beans, put them in a thermos, and pour boiling water to cover them. After 3 ~ 4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time. Another method is to wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean into the freezer, freeze it for 4 hours, then take it out and cook it. Mung beans will soon become crisp and delicious.