Mung Bean and Coix Seed Soup

Name: Mung Bean and Coix Seed Soup
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 80g green beans; 80g Coix Seed; 100ml milk; 2 spoons Small rock candy

by second

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Mung bean barley soup is not only cool and annealed but also beautifies the skin. It is very suitable for drinking in summer. In addition to whitening your skin, barley soup can also diminish moisture and eliminate edema. Therefore, when your eyes are swollen or have a bad complexion at work, A little barley brown rice porridge or barley soup can quickly restore a good complexion and barley can also reduce the blood lipid concentration of patients with hyperlipidemia. Abnormal blood lipids are the most important factor leading to heart disease. Research by Cai Jingmin, professor of the Department of Food and Nutrition at the University of China, found that Reduces plasma cholesterol, plasma total lipids, triglycerides, density lipoprotein cholesterol and blood sugar concentration in patients with hyperlipidemia, and can also increase plasma high density lipoprotein cholesterol concentration"

Ingredients

80g Green Beans
80g Coix Seed
100ml Milk
2 spoons Small Rock Candy

Mung Bean and Coix Seed Soup

1. Prepare the ingredients for two persons: 80g mung beans, 80g coix seed, 2 spoons of small rock sugar. I did not see fresh milk in the picture (you can also use condensed milk instead, fresh milk is relatively healthy)

2. Mung beans and coix seed were washed and soaked overnight in advance

3. When you wake up in the morning, you can boil a pot of about 1L of boiling water, throw away the water for soaking mung beans and barley seed, put the mung beans and barley seed in boiling water, boil on high heat, and cook for 30 minutes on medium and low heat. The mung beans are out of the sand

4. Put 2 spoons of small rock sugar to melt the rock sugar

5. Pour in about 100ml of fresh milk and turn off the heat

6. You can enjoy the cool and beautiful mung bean barley soup with a bowl. If you can’t finish cooking it, you can also eat it in the refrigerator at night. It’s cold (because of the milk, even if you put it in the refrigerator, you can only drink it on the same day)

Tips:
Mung beans and coix seed shorten the cooking time. One is soaking in water, and the other can be washed, packed in a sealed bag, and frozen in the freezer layer of the refrigerator.