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Mung bean soup has the effects of clearing away heat, detoxifying, quenching thirst and relieving summer heat. Mung bean is rich in nutrients and is a kind of bean with high economic and nutritional value. Mung bean soup is a traditional Chinese folk delicacy for relieving summer heat. Mung bean soup can be cooked in various ways and has a variety of flavors. The most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with weak constitutions should not drink mung bean soup every day. Blindly drinking mung bean soup can cause diarrhea or reduce the immunity of the digestive system.
Mung bean soup
“Mung bean soup has the effects of clearing away heat, detoxifying, quenching thirst and relieving summer heat. Mung bean is rich in nutrients and is a kind of bean with high economic and nutritional value
Ingredients
- green beans moderate
- crystal sugar moderate
Instructions
- After buying the mung beans, pick them out and remove the bad ones. Then soak them in cold water for half an hour and then wash them clean.
- Put cold water in the electric pressure cooker, pour in the mung beans, and use enough boiling water to cover the mung beans by 2-3 cm.
- Select the [Bean tendon] button on the pressure cooker and cook for about 35 minutes. Select the pressure setting – hard to cook. Select the taste setting – rich.
- After opening the lid, take out the mung bean skin and add appropriate amount of rock sugar.
- Put it in the refrigerator or drink it when it is not hot, it feels very good. Mung beans have the effect of removing dampness and heat. If you don’t mind the trouble in summer, you can cook more at home
