In summer, is it better to cook barley mung bean soup or barley and red bean soup

Barley mung bean, barley and red beans have the effect of diuresis and dehumidification, summer itself is easier to sweat, the human body water evaporates quickly, not a good season for dehumidification. Mung beans have the effect of clearing heat and reducing heat, which is very suitable for summer consumption and is a good summer health food. In summer, everyone likes to drink cold drinks, blow air conditioners, and in most places, there is more rain in summer, the air is humid, and a lot of moisture will gather in the human body, so the end of summer and early autumn is a good season for dehumidification.

From the two aspects of the ingredient list and the production steps, we can analyze the advantages and disadvantages of barley mung bean soup and barley and red bean soup in summer.

1.Ingredient list:

Barley and mung bean soup: The main ingredients include barley and mung beans. Barley has the effect of dispelling dampness and strengthening the spleen, while mung bean has the effect of clearing heat and detoxifying. Both of these ingredients are cool, making them ideal for cooling off the heat in summer.

Barley and red bean soup: The main ingredients are barley and red beans. Red beans have the effects of diuretic, blood tonic and swelling, and are warm in nature. Compared with mung bean soup, the warmth of barley and red bean soup is more suitable for people with cold constitution to eat in summer.

2.Steps:

Barley and mung bean soup: First, soak the barley and mung beans for 2-3 hours respectively to make the barley and mung beans easier to cook. Put the soaked barley and mung beans into the pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and cook slowly until the beans are boiled.

An appropriate amount of rock sugar can be added according to personal taste.

Barley and red bean soup: Again, soak the barley and red beans for 2-3 hours respectively. Put the soaked barley and red beans into a pot, add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer until the beans are rotten.

Depending on your taste, you can add an appropriate amount of rock sugar or other ingredients such as dried lilies.

In general, from the perspective of the list of ingredients and production steps, barley and mung bean soup is more suitable for clearing heat and relieving heat in summer, and has the effect of clearing heat and detoxifying; Barley and red bean soup is more suitable for people with cold constitution to eat in summer, with diuretic, blood tonic and swelling effects. When it comes to specific choices, it can be decided according to the individual's physique and taste. At the same time, no matter what kind of soup, it should not be consumed in excess, so as not to cause a burden on the body.

1. Barley is cold, mung bean is cold, the two are cooked together into a soup with a certain coldness, and after eating, it will increase the cold in the body, so people who are originally weak, spleen and stomach deficiency and cold, and poor digestion should not eat barley mung bean soup, so as not to aggravate the discomfort.

2. Barley and mung bean soup is cold in nature, and it will increase the smoothness of the intestines after drinking, for some people who are constipated, it has the effect of slippery intestines and laxative, but if there are symptoms of loose stool and diarrhea or people who are more prone to diarrhea, eating barley green group bean soup may aggravate the symptoms.

3. Barley is slightly cold, sweet and light in taste, and has the effect of strengthening the spleen, reducing swelling and diuretic; Mung beans also have a diuretic effect, so people who originally urinated a lot of barley and mung bean porridge may add to the situation of closed weight and more urine, in addition, people with slippery semen and spleen deficiency and no dampness should not drink.

4. If you drink it symptomatically, you can drink it every day, as long as it is in moderation.

Barley and mung bean soup has the effects of clearing heat, diuretic, relieving heatstroke, and quenching thirst, especially suitable for people with damp and hot constitution. Also suitable for drinking in the hot summer, barley and mung bean soup is rich in carbohydrate spikes or fissures, proteins, inorganic salts and vitamins, which can replenish nutrients and water and prevent heat stroke.

1. Red beans, barley, and mung beans all have a good water-diluting effect, and if you cook porridge together, it can help discharge excess water from the body after eating, so as to have a diuretic effect and reduce swelling. It is very suitable for those who are edematous and obese, have excessive moisture in the body and are not good at urinating.

2. Barley is slightly cool, and mung bean is also a cold food, which has the effect of clearing heat and removing fire. The nature of red beans is relatively peaceful, and eating the three together can play a certain role in clearing heat and detoxifying, and cooling off the heat, which is very suitable for eating in the hot summer.

3. Red bean barley and mung bean soup has a good effect on strengthening the spleen and eliminating appetite, and can play a good role in improving symptoms such as loss of appetite, abdominal distension, and indigestion.

4. Red bean barley and mung bean soup is rich in water-soluble vitamins, which can help reduce the absorption rate of fat in the intestines, so as to control blood lipids, which can also protect the cardiovascular system and effectively reduce the occurrence of cardiovascular diseases such as hypertension and stroke.

Mung bean coix seed soup is a dish, and the main ingredients are coix seeds, mung beans, etc. It is characterized by dispelling fire, clearing heat, quenching thirst, raw materials are easy to obtain, and the method is simple. Acne, seborrheic dermatitis, warts.

Wash the mung beans and barley and soak for more than three hours. This drastically shortens the cooking time; If you want to say that you must drink soup porridge in summer, mung bean soup porridge must be the first choice, mung bean soup not only cools and quenches thirst, but also has the effect of clearing heat and detoxifying.

<> lily mainly contains alkaloids and nutrients such as biotin and colchicine, which have good nutritional and tonic effects. Cooking soup with lily has the effects of moistening the lungs and clearing the heart, relieving cough, stopping bleeding, appetizing and calming the nerves. Coix seed has the effects of strengthening the spleen, removing dampness and clearing heat.

At the same time, drinking mung bean and lily soup can obtain rich protein, starch, a variety of minerals, a variety of vitamin B and amino acids, which can effectively play the role of moistening the lungs and nourishing the skin, clearing the heart and detoxifying, relieving cough, appetizing and soothing the nerves. It is not only nutritious and delicious, but also can clear heat and invigorate qi, quench thirst and diuresis in the hot summer. It not only replenishes water, but also replenishes inorganic salts in time, which plays an important role in maintaining the acid-base balance of the human body.

It is a simple yet effective home health soup. Dadou regret orange wheat mung bean soup can be boiled for 30 minutes. Barley and mung beans have a hard texture.

It is not easily cooked. Barley and mung beans should be soaked in cold water for about 2 hours in advance before making soups and porridges. Then loosen the barley and mung beans into the pot before setting.

Boil. Continue to simmer for 30 minutes before serving. Cooked barley mung beans are soft and rotten.

Easy to digest and absorb.

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Barley needs to be soaked for 8 hours, and the temperature is higher in summer to ensure that the barley does not deteriorate. Soak the mung beans for 3 hours.

It needs to be soaked for 2 to 3 days, because barley is difficult to cook, and if you don't soak it well in advance, it may be particularly slow to cook.

Soak for two hours and you're about the same. The main reason is that the hardness of barley is much higher than that of other rice, so it must be soaked for a while.

1. Ingredients: 100 grams of red beans, 100 grams of mung beans, 50 grams of barley.

2. Accessories: 1 handful of rock sugar, appropriate amount of water.

3. First of all, prepare red beans, mung beans, and barley, and the amount is different.

4. Wash the red beans, mung beans and barley with water, and soak them in water for a while.

5. Pour the soaked red beans and mung beans into the pressure cooker and add enough water.

6. After the red beans and mung beans have been boiled for a while, then guide the barley into the pressure cooker.

7. Bring the red beans, mung beans and barley to a boil over high heat, then simmer over low heat for about 20 minutes.

8. When the red bean and mung bean barley porridge is cooked, put a handful of rock sugar while it is hot to dissolve, so that the red bean and mung bean barley porridge with full color and flavor is ready.