Mung bean and lotus seed soup

Overview

In the hot summer, mung bean soup is a good way to clear away heat at home and is loved by everyone. Mung bean soup is used as a traditional summer drink among the people. If you add some white sugar or rock sugar to it, it will increase the cooling effect. Don’t cook mung bean soup for too long. Just cook the beans just before they are cooked. In this way, the soup will be clear and diuretic, and the color will remain green. Mung beans not only relieve heat, but also have many pharmacological effects, such as lowering blood lipids, lowering cholesterol, reducing edema, protecting the liver and kidneys; barley has the effects of whitening and losing weight, as well as reducing swelling and diuresis; lotus seeds are beneficial to the heart and kidneys, strengthen the spleen and stop diarrhea, and strengthen the essence and calm the mind.

Tags

• porridge
• soups
• soup
• children
• afternoon tea
• summer recipes
• barley
• clear water
• mung beans
• rock sugar
• seedless red dates
• lotus seeds

Ingredients

Steps

1. 1 Prepare materials;

   

2. 2 Spread the barley, remove the black kernels and impurities, and soak in water for more than 1 hour;

   

3. 3 Wash the mung beans and put them into the pot;

   

4. 4 Add washed lotus seeds and red dates;

   

5. 5 Add the soaked barley;

   

6. 6 Pour in enough water to cover the material by about three to four centimeters;

   

7. 7 Bring to a boil over medium-low heat, turn off the heat and simmer for 10 minutes;

   

8. 8 This is what it looks like after the first stew. The mung beans have become fatter, but they haven’t bloomed yet;

   

9. 9 Add rock sugar, continue to boil again, and simmer for another 10 minutes. This is what it looks like after the second simmering. The mung beans have just bloomed;

   

10. 10 Serve immediately.