Lily and mung bean soup

manufacture

1. Remove impurities from mung beans and wash them.

2. Peel and wash the lily.

3. Put mung beans into the pot and add 500 grams of water to boil.

4. Turn to low heat and cook until the mung bean blooms, and add the lily to continue cooking.

5. When mung beans and lilies are ripe, add sugar, saccharify them and put them in a soup bowl.

Taste of dishes: sweet in the mouth, which helps to cool off the heat.

Mung beans: Mung beans should not be eaten with carp, dog meat and torreya nut shells.

Mint mung bean

Mint and mung bean soup

working methods

1. Put 500 grams of mung beans in clean water and cook them.

2. Rinse the dried mint with water, add about 1 bowl of water, soak for half an hour, then boil it with strong fire, cool it, filter it, and then mix it with the cooled mung bean soup.

Dietary nutrition

Mung bean: Mung bean is rich in nutrients, which can stimulate appetite, reduce blood lipid and cholesterol, resist allergy, detoxify and protect liver.

Mung beans are sweet, cool, and enter the heart and stomach; It has the effects of clearing away heat and toxic materials, relieving summer heat, relieving restlessness, quenching thirst, invigorating stomach, promoting diuresis and reducing swelling, and can be used for treating summer heat, polydipsia, damp-heat diarrhea, edema, abdominal distension, sores, erysipelas, parotitis, acne rash and arsenic poisoning. Mung beans are cold, people with physical deficiency and cold should not eat more or for a long time, and people with spleen and stomach deficiency and cold diarrhea should eat carefully.

This soup is cool and has the functions of clearing fire, relieving summer heat and waking up. If Gordon Euryale seed, Coix seed, lotus seed and candied dates are added into the soup, it can be made into different flavors, and has the effects of invigorating spleen and benefiting qi, promoting diuresis and detoxifying. Cool and dispel fire, diuretic and detoxify, invigorate the spleen and wake up.

Pumpkin mung bean

Pumpkin and mung bean soup

manufacture

1. Wash mung beans, peel pumpkin and cut it into pieces (cutting is not slicing).

2. Add water to the pressure cooker and put the washed mung beans into the fire to boil. After the valve cover is inflated, turn to low heat. Boil for 10 minutes and turn off the heat.

3. When the pressure cooker is used up (about 10 minute), friends who don't like mung bean skin can remove the bean skin floating on it. But I'm going to catch fire, so I won't peel it.

4. Add the chopped pumpkin, fire again, and turn off the fire after the high-pressure pot cover valve deflates.

5. The pressure cooker is used up. If you drink it at that time, it will be very sweet without sugar. If you want to put it in the refrigerator or add sugar according to your personal taste, put it in the refrigerator and take it while drinking to quench your thirst.

Health tips

Eating pumpkins regularly can help obese people lose weight. According to the research report of Japanese Ministry of Agriculture, Forestry and Fisheries and medical experts, pumpkin can lose weight because it is rich in vitamin A, soft fiber and low in sugar and calories. Mung beans have the function of detoxifying and clearing heart. Mung beans are cool and sweet. Drinking at ordinary times can relieve summer heat and quench thirst. Used for people who are thirsty, sweaty and have less urine.

Kelp mung bean

manufacture

1. Wash mung beans and shred kelp.

2. Put kelp, mung beans and sweet almonds into the pot together, add water and add cloth-wrapped roses.

3. After kelp and mung beans are cooked, take out the roses and add brown sugar.

taste

The soup is fresh and thick, slightly salty, fresh and delicious.

efficacy

Kelp is salty and cold, and has the functions of resolving phlegm, softening hardness, clearing away heat and lowering blood pressure. Kelp is a kind of seaweed food rich in trace elements such as iodine, calcium, copper and tin, which can protect epithelial cells from oxidation. Mung beans are sweet and cold, and have the functions of clearing away heat and toxic materials, relieving summer heat and diuresis. Drinking kelp and mung bean soup often can clear away heat and toxic materials, cool serum and lungs, and cure sores and acne. Don't eat, people with cold stomach don't eat.

Wax gourd and mung bean

Winter melon and mung bean soup

raw material

200g wax gourd, mung bean100g.

condiments

10g ginger, 30g onion and 3g salt.

working methods

1. Peel the wax gourd, remove the pulp, wash it, and cut it into 3 cm square pieces; Wash mung beans for later use.

2. Put the pot on fire, add appropriate amount of water, add onion, ginger and mung bean, bring to a boil over high heat, turn to medium heat and cook until the beans are soft, add the sliced wax gourd, cook until the wax gourd slices are soft but not rotten, sprinkle with salt and stir well.

Jiedu mung bean

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.

Jiedu mung bean soup

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. Cut green plum, kumquat cake, bergamot radish and Beijing cake into mung bean-sized dices, and divide them into 10 portions. Then put the pot on medium fire, add 1200g of boiling water and bring to a boil. Spread crispy mung beans, coix seed, candied dates, 4 lotus seeds, cut green plums and other fruit materials into 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.

4 production method editing

Chinese medicine suggests: if mung bean soup is realized

Different methods of mung bean soup (17 sheets)

The most important therapeutic effect is the cooking time, which is 7-8 minutes after boiling in winter and 5-6 minutes in summer. After this time, it will not have much effect on nourishing the liver.

Method 1: Wash mung beans and control the moisture, pour them into the pot and add boiling water. The boiling water should be less than 2 cm. After boiling, switch to medium heat. When the water is about to boil (be careful not to stick to the pot), add a lot of boiling water, cover the pot, and continue to cook for 20 minutes until the mung bean is crisp and the soup turns 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 for 40 minutes.

Method 3: Wash mung beans, put them in a thermos bottle, 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.

Method 4: Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and cook them again, and the mung beans will boil quickly.

Method 5: Wash mung beans and soak them in boiling water for 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them. Mung beans will be crisp and rotten soon.

Method 6: Wash mung beans first and drain water; Boil water in the casserole, then add mung beans, the water is slightly more than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup.