Mung bean soup
Overview
As the saying goes: A bowl of mung bean soup in summer is the best way to detoxify and relieve summer heat. Mung beans: also known as green adzuki beans (named because of their green color); Mung beans: The effect of clearing away heat lies in the skin, and the effect of detoxifying lies in the flesh. Traditional Chinese medicine believes that mung beans are cool in nature and sweet in taste, and have the effects of clearing away heat and detoxifying, quenching thirst and relieving heat, and are diuretic and moisturizing. Another important medicinal value of mung beans is detoxification. Li Shizhen once pointed out: Mung beans have flat flesh and cold skin, and can detoxify metal, stone, arsenic, vegetation and other poisons. Our family is the same. We like to drink a bowl of iced mung bean soup on hot summer days. The cooling feeling is really refreshing. Cooking mung bean soup: It seems simple, but in fact, it also hides a lot of knowledge, and it often stumps many people. First, they think: mung beans are difficult to cook, and second, the soup color will be red and unattractive. So how can you quickly cook: green - mung bean soup, please follow me, the method is very simple, four words: once boiled and stuffy, you're done---
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Ingredients
Steps
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Prepare the ingredients
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Wash the mung beans with clean water
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Pour into a casserole and add appropriate amount of cold water
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Stamped with fire
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After boiling, turn off the heat
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Cover and simmer for 15~20 minutes
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Cover and bring to a boil over high heat, then turn off the heat and simmer for 15~20 minutes
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After simmering for about three times in a row, the mung beans will be cooked and bloom
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At this point, add sugar and cook over high heat until the sugar melts
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It tastes better after being chilled
