Pumpkin and mung bean soup

Overview

Pumpkins and mung beans are both considered to have heat-clearing and detoxifying properties in traditional Chinese medicine. Pumpkin and mung bean soup can clear away heat, replenish water and provide enough inorganic salts in hot weather. No matter how poor my childhood was, pumpkin and mung bean soup was often cooked at home in the summer. At that time, it was cooked on the stove, and the pumpkin was cut into large pieces and cooked together. The yellow pumpkin in the bowl is wrapped in dark green and white mung beans, and white sugar is specially added on top. The sugar has not melted when you eat it, and it makes a crunching sound when you chew the sugar in your mouth - such sweet happiness! Now that I think about it, it’s very beautiful. The weather has been sultry these days since the weather started this year, and I'm sweating even when I'm cooking or washing something. Today I cooked pumpkin and mung bean soup. I chose to cook the mung beans because of its detoxification effect. For sugar, I used rock sugar. A medium bowl is just right for a family of three.

Tags

• dessert
• home cooking
• old man
• breakfast
• late night snack
• clear water
• mung beans
• old pumpkin
• rock sugar

Ingredients

Steps

1. 1 Ingredients picture

   

2. 2 Rinse mung beans

   

3. 3 Put into pressure cooker

   

4. 4 Add water to fill 3 rice bowls

   

5. 5 Cover the pot and cook for 7 minutes, then stop the heat,

   

6. 6 Remove seeds from pumpkin, rinse and cut into pieces

   

7. 7 After 4-5 minutes, degas the pressure cooker and open the lid, add the pumpkin pieces and cook with the lid on

   

8. 8 After the gas is released, turn off the heat, wait until the deflation cap is closed and add rock sugar to taste