Does mung bean soup have the effect of clearing the fire Does drinking mung bean soup on fire work?

Mung beans have the effect of detoxifying and clearing the heart, therefore, many people like to boil mung bean soup at home in summer, but the length of time to boil is very particular. According to Professor Xiong Jiaping of the Department of Internal Medicine of Hubei Provincial Hospital of Traditional Chinese Medicine, if you want to cool off, boil for about 10 minutes and only drink clear soup; If you want to detoxify, you need to boil it for a longer time, and it is best to eat the beans together.

He pointed out that the heat-clearing power of mung beans is in the skin, and the detoxification is included. Therefore, if you just want to beat the heat, wash the mung beans when cooking the soup and boil them over high heat for about 10 minutes, taking care not to cook them for a long time. The soup boiled out in this way is green in color and relatively clear.

There is no need to eat the beans together when drinking, it can achieve a good effect of cooling off. If it is to clear heat and detoxify, it is best to boil the beans. This kind of mung bean soup has a turbid color and poor heatstroke effect, but it has a stronger heat-clearing and detoxifying effect.

Professor Xiong introduced that mung beans are cooked together with other foods, and the effect is better, such as preventing heat stroke, you can drink mung bean honeysuckle soup: 100 grams of mung beans, 30 grams of honeysuckle, decoction.

However, he reminded everyone that mung beans are cold, and people with spleen and stomach deficiency, kidney qi deficiency, and low back pain should not eat more.

Mung bean soup clears heat, detoxifies and fires!

Effective. Mung bean soup has the effect of clearing heat and detoxifying, quenching thirst and relieving heat. Mung bean is rich in nutritional reputation and reputation, and it is a kind of bean with high economic value and nutritional value.

Mung bean soup is a traditional Chinese folk product that relieves the heat. Mung bean soup has a variety of cooking methods and flavors, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

There are three kinds of people who can't drink mung bean soup:

1. The elderly, children and the physically weak. Mung beans contain a lot of protein, and macromolecular proteins need to be converted into small molecule peptides and amino acids under the action of enzymes before they can be absorbed by the human body. The elderly, children and people with weak constitution have poor gastrointestinal digestion function, and it is difficult to digest mung bean protein in a short time, and it is easy to cause diarrhea due to indigestion.

2. Menstruating women. Women have a cold constitution during menstruation, and if they drink mung bean water, it is easy to cause qi stagnation and blood stasis, causing abdominal pain and even aggravating dysmenorrhea.

3. Pregnant women celebrate the conversation. Mung beans contain lysine, protein, vitamins, calcium, zinc deficiency and other ingredients can effectively prevent and treat edema of pregnancy, is a good food therapy, if you add some red beans and jujube when boiling mung beans, it also helps pregnant women to nourish qi and replenish blood. However, mung beans are cold, pregnant women should not drink more, and pregnant women should not put too much sugar, especially not ice mung bean soup.

In addition to cooling and removing fire, mung beans also have a variety of effects such as anti-aging, kidney protection, skin nourishment, antibacterial and anti-inflammatory, detoxification and detoxification, and regular consumption has many benefits for the body.

Mung bean is a kind of home-cooked ingredient that people are very aware of, it can supplement rich vegetable protein for the human body, and can clear heat and go to fire, this summer with it to boil water to drink, can prevent the appearance of heat stroke symptoms, in addition to it also has the effect of detoxification and detoxification of traditional Chinese medicine, when people accidentally have food poisoning or drug poisoning, timely drink some mung bean water can detoxify as soon as possible and can also win valuable treatment time for poisoned patients.

1. Delay aging

Delay aging, improve the anti-aging ability of the human body is one of the important effects of strength, because people eat mung beans can absorb rich plant protein and phospholipids, but also absorb a variety of trace elements, these nutrients can be absorbed by the human body can speed up the body's metabolism can also improve the activity of tissue fine limb nucleocytes, and can remove lipid peroxide in the body, it can delay a variety of aging symptoms, will allow the human body to maintain a young and healthy state.

2. Protect the kidneys

Mung bean also has a particularly good protective effect on human kidneys, it can improve human kidney function and speed up, and the excess water discharge in the human body can prevent human kidney function decline and nephritic edema. Mung bean is also rich in trypsin inhibitors, which can reduce the harm of this protease to the human kidneys, improve kidney function and maintain kidney health, and reduce the damage of harmful substances to the kidneys. The phospholipids contained in mung beans also have a protective effect on the human liver, repair damaged cells, and enhance the detoxification function of the liver.

3. Nourish the skin, antibacterial and anti-inflammatory

Nourishing the skin is one of the important effects of mung bean, eating mung bean regularly can deeply cleanse the skin, speed up the discharge of harmful substances in the body, and can supplement rich vitamins and trace elements for the body, which will improve the activity of cells, promote cell regeneration, and make human beings become smooth and delicate. Mung bean still has obvious anti-inflammatory and antibacterial effects, which can inhibit the activity of a variety of pathogenic bacteria in the human body, prevent the growth of inflammation in the human body, and have a good preventive effect on the high incidence of enteritis gastritis in humans.

It can also detoxify, replenish nutrition, enhance physical strength, eliminate fatigue, enhance immunity, protect our liver, can fight allergies, and can increase appetite.

Mung bean as a kind of cool food, it enters the heart meridian and stomach meridian, it has the effect of favorable water, it also has the effect of diarrhea, it also has the effect of detoxification.

It can delay aging, protect the liver, relieve hangover, regurgitate, and nausea.

The effects of mung bean also include clearing heat and detoxifying, facilitating urination, strengthening metabolism, scalding, acne, dissipating heat, relieving fever, and cooling fire.

It can also reduce swelling, protect, anti-inflammatory, delay aging, can be antibacterial, protect the kidneys and detoxify, mung bean has great benefits for the human body.

The correct way to clear the heat and reduce the fire of mung bean soup:1. Wash the mung beans and put them in a pot, add the water that has just passed the mung beans.

2. Open the lid, turn to Chinese to boil after boiling. (Use a small amount of water in the oak stall, and quickly scrub the mung beans and mung beans after boiling the water).

3. After cooking for about 10 minutes, the mung beans will be appetizing. Add the old rock sugar and heat it properly to serve.

Mung bean is an ordinary food, there are many kinds of ingredients made of mung beans, such as various rice cakes, red bean paste, mung bean wang pure powder, etc., in the summer, you can eat more mung bean porridge, Liang Chao has the effect of preventing heatstroke and strengthening the spleen appetizing, as well as the effect of going to the fire, but to make mung bean porridge can reasonably reduce the heat.

1. Clear the fire. The main raw materials of mung bean soup are mung beans and water, mung beans are sweet and sweet, cold, into the heart, stomach meridian, with the effect of clearing heat and detoxifying, and dissipating heat, so mung bean soup also has such effects, from this point of view, mung bean soup has the effect of clearing fire.

However, the effect of mung bean soup to clear the fire is changed to a certain extent, and it is necessary to determine the degree of the fire clearing effect according to the cooking technique, among which the substances that mainly play the role of clearing the fire are phenolic substances, if the phenolic substances in it are too seriously damaged, then the effect of clearing the fire will be relatively small.

Therefore, when the mung bean soup is boiling, it can be boiled according to your own needs, so as not to make the mung bean soup with poor fire clearing effect and no obvious fire clearing effect.

2 mung bean soup. Mung bean soup will be better, mung bean soup is mainly made of mung beans and water, and the general boiling time is not too long, the degree of oxidation of phenolic substances will be lower, so its effect will be better.

In the case of mung bean porridge, its main ingredients are mung beans, water, and rice, and the amount of mung beans will be less than the amount of mung beans in mung bean soup.

The second is the boiling time, because if it is boiled into porridge, the boiling time will generally be longer, and the active ingredients for clearing heat will be destroyed more, so its fire effect will also decrease.

3. Unoxidized mung bean soup is good.

After boiling mung beans, it is best to drink them while they have not yet oxidized, at this time the phenolic content is precipitated more, and it has not been oxidized by the oxygen in the air, so its effect of clearing the fire is the best.

As the storage time increases, the higher the degree of oxidation of phenolic substances, and the effect of clearing the fire will gradually decrease, so it is best to drink mung bean soup while it is fresh.

41. Cover the lid and cook: If the mung bean slow leakage soup is to be boiled green, it is best to cover it with a lid and boil it to reduce the contact between mung beans and air, so as to prevent the oxidation of phenols in mung beans to the greatest extent.

2. Short-term cooking: Secondly, if you want to clear the fire well, the cooking time should not be too long, and it can be boiled for about 10-20 minutes, and the color of the mung bean soup can be turquoise.

01 When making mung bean soup to relieve the heat, it is advisable to keep the mung bean skin and not cook it too badly. Add an appropriate amount of water to the pot, add mung beans after boiling, cover and simmer for 10 minutes, and then pour out the clear soup. At this time, the green acorn bean soup is green in color, which has a good effect of clearing heat and relieving heat.

1. Keep the mung bean skin and don't cook it too badly.

In fact, the power of mung beans to clear heat and relieve heat is in the skin, and the power of detoxification is in the meat. The heatstroke prevention effect of mung bean is mainly flavonoids (polyphenol antioxidants) on the skin of mung bean. But many people boil mung beans until the beans are rotten, and the soup becomes turbid, and the mung bean skin at this time has been boiled, but it does not have a good effect of clearing heat and relieving heat.

When making mung bean soup to relieve the heat, it is advisable to keep the mung bean skin and not cook it too badly.

2. Cook for 10 minutes, and the soup should be green.

Add an appropriate amount of water to the pot, add mung beans after boiling, cover and cook over low heat for 10 minutes, and then pour out the clear soup. At this time, the mung bean soup is green in color, which has a good effect of clearing heat and relieving heat. In this regard, experts have done antioxidant tests, and the antioxidant capacity of red bean soup is significantly lower than that of green bean soup.

The redder the color, the lower the antioxidant capacity, which means that the green bean soup has a better heat-relieving effect than the red bean soup.

3. It is advisable to boil in pure water.

It is recommended to boil mung bean soup to relieve the heat with purified water. Boiling mung bean soup in tap water, the soup slowly changes color quickly after contact with air. Boiling mung bean soup with purified water can maintain the green color of the soup for a long time, and the effect of relieving heat is good.

4. When boiling mung bean soup, don't add alkali pure.

Many people like to add alkali when cooking mung bean soup to make the beans rot faster. However, this will destroy the B vitamins in mung beans, and the anti-heat effect of mung beans will be greatly reduced.