In order to achieve good heat-clearing effect, it is recommended not to cook mung bean soup for a long time.

The proportion of water is well controlled.

The best ratio of mung bean to water is 1: 10, and it can be boiled for 3-5 minutes. The mung bean soup cooked in this way is not only green in color, but also has the best heat-clearing effect.

Mung beans continue to cook

After taking out the mung bean soup, the beans can be boiled in boiling water and eaten. If you want to achieve the effect of (detoxification), you need to cook for a long time. Because the detoxification effect of mung beans is included, you should cook mung beans.

At this time, the effect of relieving summer heat is poor, but the effect of clearing heat and detoxifying is stronger. As for quenching thirst and relieving summer heat, it is mainly because mung bean soup can quickly replenish body fluids and lost minerals, thus achieving the purpose of quenching thirst and relieving summer heat. Its main function is to rely on minerals such as potassium and magnesium in mung beans, which is the same as supplementing salty drinks.