Dog days, three beans boiled soup, boiled sugar water, black beans to fry

The so-called three-bean soup is actually made by decocting mung beans, red adzuki beans, and black beans. In the three-bean soup, mung beans and red adzuki beans have the effect of clearing heat and relieving heat and dampness, while black beans strengthen the spleen and tonify the kidney. In this soup, mung beans and red adzuki beans are both cold things, and the addition of black beans has a certain countervailing effect on their coldness.

Therefore, three-bean soup can not only clear away heat and heatstroke, but also strengthen the spleen and promote dampness. In this way, the general population often consumes an appropriate amount of three-bean soup, which will not adversely affect the function of the spleen and stomach.

In summer, you can drink three-bean soup to prevent prickly heat. It's not right to skip dinner in summer, and if you lose your appetite, you can try to let the mixed bean porridge "sing the leading role", which is not only nutritious, but also has a high sense of satiety and high calories. Summer dampness and heat poison often cause people to experience drowsiness, poor appetite, short urine, prickly heat, acne, boils, constipation and other symptoms, which can be quickly relieved after taking three-bean soup.

Drug composition: black beans (i.e., black beans), red beans, and mung beans are divided into equal parts.

Efficacy: Detoxification and acne. "Compendium Notes":

Cook soup every day, eat with children, and the acne is self-thinning. In case of pox poison, this soup is also used to drink; Pound and apply it, and its poison will disappear by itself. The three beans are cold, and the meaning of germination.

The black returns to the kidney to control the phase fire, the red returns to the heart to control the king's fire, and the green returns to the yang to control the stomach fire.

How good it is to drink mung bean soup to prevent heatstroke and cool down.

Drink three-bean soup. Black beans. Mung bean. Red adzuki beans.

In the three-bean soup, mung beans and red adzuki beans have the effect of clearing heat and relieving heat and dampness, while black beans strengthen the spleen and tonify the kidney.

Mung beans and red adzuki beans are both cold things, and the addition of black beans counteracts their coldness to a certain extent.

Three-bean soup is to mix mung beans, black beans, red beans and other amounts, one part of "three beans" and three parts of water, boil over low heat, eat 1 2 times a day, 1 bowl each time. The soup has the effect of relieving heat and dissipating heat. It is better to drink three-bean soup in the afternoon and noon, and it is not suitable to drink it in the morning and evening.

Because three-bean soup is generally made by frying mung beans, red adzuki beans, and black beans. Among them mung beans.

Ingredients: 20g of mung beans

20 g of black beans and 20 g of red adzuki beans

Step 1Wash the beans and soak them in water for one hour.

Step 2Put the beans into a pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for one hour, add an appropriate amount of rock sugar after the beans bloom and continue for five minutes.

Prepare the ingredients

Mung beans 20 grams.

20 grams of adzuki beans.

Black beans 20 grams.

Rock sugar to taste.

Water to taste. Step 1

1.Wash the beans and soak them in water for 1 hour.

2.Put the three beans into a pot, add an appropriate amount of water, bring to a boil over high heat, then turn to low heat and simmer for 1 hour.

3.After the beans bloom, add rock sugar and continue to cook for 5 minutes. This is made by cooking in the traditional way, and part of the soup is consumed during the cooking process.

Here is another recommended method for you to cook: the beans do not need to be soaked, wash and put them directly in the pot, add water and boil for 5 minutes, turn off the heat, simmer for an hour, and do not open the lid during the pot. After that, repeat two or three more procedures until the beans are simmered to your satisfaction.

This method saves fire, that is, it is simmered for a longer time and the soup is not lost. It is good to simmer in a heat-resistant glass pan.

4.Let it cool and serve it with the soup and beans.

5.Three-bean soup to clear away heat and relieve heat.

Material. Ingredients: 500 grams of chrysanthemum, seasoning: 20 grams of white sugar, 50 grams of lard, 3 grams of salt, 1 gram of monosodium glutamate, 5 grams of sesame oil.

Method. 1.Choose the tender head of chrysanthemum, wash and drain;

2.Place the wok on high heat and pour in the vegetable oil;

3.Cook until the oil is smoking, pour in the chrysanthemum and stir-fry until soft;

4.Add refined salt, sugar and a little water, boil until the soup is boiling, add monosodium glutamate, drizzle with oil, put it on a plate and serve.

It is red beans, and the so-called "three-bean soup" is the mung bean, red bean and black soybean that we often see, and these three beans are boiled together, which is the "three-bean soup". Experts say that these three beans are both medicine and food, and they often eat "three bean soup" in summer, which is healthy and cool!