How Can There be No Mung Bean Soup in Summer

Name: How Can There be No Mung Bean Soup in Summer
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece green beans; 3 large bowls pure water

by Jinling Meizi

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Mung bean soup is a traditional Chinese folk medicine for relieving heat. Mung bean has the effects of clearing away heat, detoxifying, quenching thirst and relieving heat. Therefore, mung bean soup is popular as a refreshing drink every summer. Do you know how to cook mung bean soup? Don't underestimate such a bowl of mung bean soup. If you want to cook the mung bean soup with green color and soft mung bean soup, you have to learn a few tricks. Many people will find that the color of mung bean soup will become redder as it cooks, and redder as it is released. What is the reason for this? Mung bean soup is green, mainly due to the mung bean skin. Mung bean soup can clear away heat and detoxify because it contains polyphenols. As long as the polyphenols are exposed to oxygen, they are very easy to oxidize into quinones and continue to polymerize into colors. The deeper the substance, this is similar to the reason why the tea leaves darker the more they are brewed. The reddish mung bean soup has no loss in nutrients, but its effect of clearing away heat and detoxifying is greatly reduced. So the trick to boil mung bean soup is: be sure to cover the pot and cook it with pure water, plus soak it first, then freeze it, and then cook it, you can definitely cook the bright and green green heat-clearing and detoxifying mung bean soup!

Ingredients

1 piece Green Beans
3 large bowls Pure Water

How Can There be No Mung Bean Soup in Summer

1. Grab a handful of mung beans, pick out bad beans and other sundries.

How Can There be No Mung Bean Soup in Summer recipe

2. Wash the mung beans, add pure water slightly higher than the bean noodles, soak for half an hour, and then freeze them in the refrigerator for a while. The mung beans treated in this way are easy to rot and bloom after being boiled.

3. Put pure water in the pot and boil, then pour in the frozen mung beans and boil.

4. Simmer on medium heat for about 20 minutes, and turn off the fire.

5. Is the mung bean soup cooked like this green in color?

Tips:
1. It is best to cook in a larger pot with a lid to avoid oxidation and discoloration of mung beans.
2. Mung bean itself is a cold food, so it is best not to refrigerate the mung bean soup.
3. You can also add a small amount of sugar to taste.