How to boil mung bean soup in summer is the best way to relieve the heat

Boil mung beans in water for 10 minutes to relieve the heat.

When drinking mung bean soup to cool off, mung beans do not have to be eaten, even if you only drink soup and do not eat mung beans, it can have a significant effect.

In addition, mung beans are better cooked with other foods, such as mung bean honeysuckle soup to prevent heat stroke: take 100 grams of mung beans and 30 grams of honeysuckle, add an appropriate amount of water and cook for about 10 minutes, and drink the clear soup to eliminate the heat.

Boiling mung bean soup makes the mung bean soup crispy and has a good heat-clearing and detoxifying effect. Because it has the effect of diuretic qi, drinking after food or drug poisoning can also play a role in eliminating toxins in the body, and it also has a certain effect on heat swelling, hot thirst, hot dysentery, carbuncle, pox poison, etc. This kind of mung bean soup has a turbid color and poor heatstroke effect, but it has a strong heat-clearing and detoxifying effect.

In addition, drinking mung bean soup also has the effect of lowering blood pressure and cholesterol and preventing atherosclerosis.

According to the record of "Kaibao Materia Medica": mung bean, sweet, cold and non-toxic. into the heart and stomach meridians.

The main erysipelas are fever-inducing, rubella, hot porpoise, raw and grinding juice clothes, and also cooking, reducing swelling and lower gas, pressing heat and detoxifying. Mung bean is sweet in taste, cool in nature, returns to the heart, stomach meridian, has the effect of clearing heat and detoxifying, diuretic, eliminating heat and trouble, quenching thirst and strengthening the stomach, diluting water and reducing swelling, and mainly treats summer heat and thirst, damp heat diarrhea, edema and abdominal distention, sores and ulcers, swelling and poison, erysipelas boils, cheeks, acne rashes, etc.

The special ingredients in mung bean can increase the viability of protease in the human body, which can achieve the effect of lowering blood lipids, thereby preventing coronary heart disease and angina. Moreover, the protein and phospholipids contained in mung beans have the effect of stimulating nerves and increasing appetite, and increase the nutrients needed for the body's vital organs.

Mung bean contains a globulin and polysaccharide, which can promote the decomposition of cholesterol in the liver into bile acid, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine. According to clinical trials, the active ingredient of mung bean has an anti-allergic effect and can lead to hives and other diseases. Mung bean has an inhibitory effect on staphylococci and some viruses, and can clear away heat and detoxify.

Mung beans are rich in trypsin inhibitors, which can protect the liver and reduce protein breakdown, thereby protecting the kidneys.

In the hot season, boiling a pot of mung bean soup and drinking a bowl for each person in the family is indeed an affordable way to relieve heat and dispel heat. If you put the mung bean soup in the refrigerator and refrigerate it, it may feel more comfortable to drink. "However, if you don't pay attention to the way mung bean soup is cooked, maybe you won't be able to fully enjoy the heat-clearing and heat-relieving effect brought by mung beans.

Dr. Sun Jingbo of the Guangdong Provincial Hospital of Traditional Chinese Medicine said that although everyone knows that drinking mung bean soup can cause fire, perhaps not many people know which people are not suitable for drinking mung bean soup.

If the ratio of mung beans to water exceeds 1 10, the mung bean soup boiled out in this way has the best effect of clearing heat, but it is also the time when it is the most cool, especially when the mung beans have just bloomed. This kind of mung bean soup, for people with a cool constitution who often feel that their hands and feet are cold, even if they drink half a bottle of mineral water, it will aggravate the symptoms of discomfort, such as gastrointestinal discomfort, and even loose stools, and the body may also feel weak and weak.

The right way to make mung bean soup to cool off the heat:

1. Mung bean soup.

Ingredients: 100 grams of mung beans, water and rock sugar.

Exercise: 1Pick out the impurities and bad beans of the mung beans, wash them with water, soak them for half an hour, put them on the fire, heat them over a high fire, cover them and cook them over high heat for 10 minutes, then turn to low heat.

2.Cook over low heat until the mung bean skin falls off. The mung bean consommé boiled at this time has a good effect on relieving the heat.

3.Remove the mung bean skin with a colander, add rock sugar according to the individual, simmer for 20 minutes, cool and put in the refrigerator. After 1 hour, you can taste a cool and delicious taste.

The correct way to relieve the heat of mung bean soup is as follows:Ingredients: 150 grams of mung beans, 250 grams of lilies, appropriate amount of rock sugar.

1. Put the mung beans in a pot and soak them in water for more than two hours.

2. Then put it in the pressure cooker, add an appropriate amount of water, and start the pressure cooker.

3. Then peel the lily into slices.

4. Then soak it in water and wash it off.

5. After fifteen minutes of pressure, keep the pressure for about half an hour.

6. Then add the lilies.

7. Add another piece of rock sugar.

8. Finally, put it in a bowl and serve.

Hot water is best boiled for three minutes.

Boil the mung bean soup in hot water, boil it for three to five minutes, and the soup will be clear and green. This green mung bean soup, the polyphenols dissolved in the bean skin have not yet oxidized, and its heat-clearing and detoxifying effect is the strongest, and people who want to clear the fire can drink it quickly. As the time is extended, the soup becomes darker and darker, and it develops ...... redThe soft mung bean soup that is boiled every day is such a color.

This is because polyphenols are very susceptible to oxidation as long as they come into contact with oxygen. Therefore, the redder the color of the bean soup, the lower the antioxidant capacity.

In addition, mung beans are more effective when cooked with other foods. If you want to prevent heat stroke, you can drink mung bean honeysuckle soup: take 100 grams of mung beans, 30 grams of honeysuckle, add an appropriate amount of water and cook for about 10 minutes, and drink the clear soup to completely eliminate the heat.

Pumpkin mung bean soup, first clean the mung beans, then put them in water and soak them for 30 minutes, add an appropriate amount of water to the pot, plug in the power supply, take out the mung beans and drain the water, and then pour them into the pot, peel off the skin of the pumpkin, then clean it, and then cut it into pumpkin pieces of about two centimeters, after the pumpkin is cut, the mung beans are almost cooked, boil the mung beans until they bloom, and then pour in the pumpkin pieces that have been cut, start to cook over medium heat, and cook until the pumpkin becomes soft and can be eaten.

Winter melon and mung bean soup, you need to put the lotus seeds and mung beans into the casserole, then add an appropriate amount of water, boil over high heat, and then change to low heat and cook for about 20 minutes, until the mung beans bloom, the lotus seeds become soft and ripe, and then put the winter melon slices in and continue to cook for 5 minutes, add some rock sugar.

Lotus root mung bean soup, mung bean clean, put it in clean water and soak it for two hours, clean the lotus root and remove the skin, and then cut it into thick slices, add an appropriate amount of water to the pot, put the lotus root slices in it after boiling, blanch it for about a minute, after scalding, take out the lotus root slices and drain the water, immediately soak them in cold water, the lotus root slices can be fished out after the temperature is reduced, put them into the soup pot with the mung beans, boil them over high heat, add some wolfberry and red dates to low heat, and cook until the mung beans bloom to turn off the fire. After cooling, add an appropriate amount of honey to eat.

In the hot summer, drink a bowl of mung bean soup at noon to clear the heat, relieve the heat and cool down. Mung bean; Cold, can clear heat, relieve heat, detoxify, and facilitate urination. mung bean soup; Boiled flowers, but do not boil rotten as well.

However, if you have a weak body or a cold stomach and loose stools, it is better to drink as little as possible. If you want to cook the mung beans you just bought, you can wash the mung beans and put them in a pot and fry them until the water is dry. Then add cold water, and the skin of the mung bean will crack immediately when it is cold.

Wait for the water to boil and cook for another two minutes, and the mung beans will fully bloom.

Boil over high heat, change to medium heat and cook for about 15 minutes, keep stirring to prevent the pot from pasting, less water halfway, you can continue the water, mung beans are easy to boil and bloom, add a lot of water when you time, boil the mung bean soup over high heat, skim off the foam with a spoon, and the mung bean soup that clears heat and detoxifies is done. If it is simply to relieve the heat, boil it over high heat and cook for 10 minutes, the soup is relatively clear, and you can drink the soup without eating mung beans.

How to cook mung bean soup is also divided into situations, "flowering" and "non-flowering" mung beans have different effects, let's take a look at their differences. The heat effect of mung bean is in mung bean skin, and mung bean skin is called mung bean coat in traditional Chinese medicine. The polyphenols in mung bean skin are the main components of heat relief, and these components have antioxidant activity.

Generally speaking, when the mung beans are cooked for about ten to fifteen minutes, the mung beans are not completely cracked, and the color of the mung bean soup is turquoise and relatively clear.

If it is boiled for 15 minutes, it is generally not rotten and the taste is not very good. There are also tricks to use, first wash the mung beans and freeze them in the refrigerator overnight, and then take them out and cook them the next day, and they will be easy to cook. Be careful not to cook for a long time (without flowering).

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 better to boil the beans (flower).

This kind of mung bean soup has a turbid color and poor heatstroke effect, but it has a stronger heat-clearing and detoxifying effect.

Be sure to soak the mung beans in advance, soak them for a longer time, and then boil the mung beans for a longer time, and you can put some sugar in them to enhance the taste.

After it is cooked, put some sugar, let it cool and drink it again, it is very comfortable, and it quenches your thirst and heat.

Be sure to soak it in water for one night before cooking, then put it in a pot on the 2nd day, boil it over high heat with purified water, and then boil it over medium-low heat for an hour or two, you can add some rock sugar to it, and the taste will be better.

First of all, the mung beans should be soaked overnight, put in water on the second day to boil, then add a little sugar, and then wait until it cools and it tastes good.

To cook as usual, we have to prepare the pot, mung beans and rock sugar, put water in the pot, put the pot on the fire, pour in the mung beans and rock sugar, boil slowly over low heat, strain the mung beans with a net after cooking, and then put the mung bean soup in the refrigerator, and then drink it after it is cold, which is very good.

The correct way to make mung bean soup to relieve the heat:

1. Mung bean soup.

Ingredients: 100g mung beans, appropriate amount of water, appropriate amount of rock sugar.

Method: 1. Pick out the impurities and bad beans of the mung beans, wash them with water, soak them for half an hour, put the soaked mung beans on the fire, heat them over high heat, cover them over high heat and cook for 10 minutes, then turn to low heat.

2. Cook over low heat until the mung beans peel off, and the cooked mung bean soup has a good effect on cooling off the heat at this time.

3. Remove the mung bean skin with a colander, add rock sugar according to the individual, and simmer for 20 minutes to cool and put it in the refrigerator, and you can taste the cool and delicious after 1 hour.

2. Mung bean lotus seed barley porridge.

Ingredients: 3 cups of barley, 1 cup of mung beans, 15 lotus seeds, a little honey.

Method: 1. Spread out the barley and pick off the black kernels and impurities;

2. Mung beans pick out bad beans and impurities;

3. Check and cor the lotus seeds one by one;

4. Mix the three ingredients, wash them, and soak them in water for more than 2 hours;

5. Put the soaked rice and beans into the pot together, add water, the amount of water is higher than 5cm of rice;

6. Bring to a boil over high heat, turn to low heat and cook until the barley is soft and rotten, then add honey after a little cooling, and you can use it.

3. Mint mung bean soup.

Ingredients: mung beans, rock sugar, mint leaves.

Method: 1. Wash the mung beans, pour them into the rice cooker, put cold water over the little finger of the mung beans, and press the cooking button;

2. After boiling, mix a small bowl of cold water, cover the pot, and continue to cook;

3. Three times in a row, the mung beans will all bloom and boil;

4. Fresh mint leaves, rock sugar mixed with water to boil into mint syrup, cool and put into a bottle and refrigerator;

5. After the mung beans are cooled, put them in the refrigerator and refrigerate When you want to eat, scoop half a bowl and mix them with mint syrup.

4. Kelp mung bean soup.

Ingredients: 150g kelp, 200g mung beans, 150g borneol

Method: 1. Soak the kelp in water and wash it;

2. Put an appropriate amount of water in the pot, put the mung beans in, and then add tangerine peel;

3. After boiling over high heat, turn to low heat and cook until the mung beans bloom, and then remove the mung bean skins floating on the water surface with a sieve;

4. At this time, you can add kelp, and then add borneol sugar and cook on high heat for 20 minutes.

5. White fungus mung bean soup.

Ingredients: 40g mung beans, 8g dried white fungus, 35g rock sugar, 10g lotus seeds, appropriate amount of wolfberry.

Method: 1. Soak the dried white fungus in warm water.

2. Discharge the pressure cooker for ten minutes.

3. Soak mung beans and lotus seeds for two hours in advance.

4. Bring to a boil over high heat, turn to medium-low heat, and add rock sugar.

5. Cook until mung beans**, lotus seeds are soft and glutinous.

6. Add an appropriate amount of boiled white fungus.

7. Bring to a boil again, add the washed wolfberries and cook slightly.