Barley and Mung Bean Soup

by Flower fish

5.0 (1)

Favorite

46

Difficulty

Easy

Time

15m

Serving

3

Barley seed can control dampness, benefit the stomach, reduce edema, moisturize the skin, whiten and moisturize, remove spots, cool and clear away heat and heat. Seed kernels are not only excellent nutritional products, but also have diuretic and anti-cancer effects. Suitable for beriberi edema, early stage of cancer. Its root is an ascaris repellent. It is cold in nature and easily hurts the spleen and stomach. My son has a soft spot for mung bean soup, this time I added some barley kernels to make mung bean soup more nutritious. . .

Ingredients

120g Green Beans
100g Barley
10 tablespoons Sugar

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Barley and Mung Bean Soup

1. Ingredients: mung beans (washed), barley kernels (soaked), sugar

2. Wash the soaked barley kernels.

3. Afterwards, put the washed mung beans and barley kernels into the pressure cooker, and add some water.

4. Then, close the lid and cook for 7-8 minutes over medium-low heat. Turn off the heat.

5. Open the lid after simmering until exhausted.

6. Then, add 10 tablespoons of sugar.

7. Season to mix well, and it's ok.

Tips:
The sweetness of the barley seed and mung bean soup is adjusted according to your own taste.

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