Mung Bean and Lotus Seed Soup

Name: Mung Bean and Lotus Seed Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g green beans; 50g Barley; 80g Lotus seed; 8 capsules Seedless red dates; Some crystal sugar; Some Shimizu

by Chishang Xiaomi

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In the hot summer, mung bean soup is a good product for the family to clear away the heat and heat. It is loved by everyone. The folk use mung bean soup as a summer traditional drink. If you add some sugar or rock sugar to it, it will increase the coolness. Don’t cook the mung bean soup for too long. Just cook the beans. This way, the clear soup is conducive to water and the color remains green. Not only is the color and fragrance good, but more importantly, the heat-clearing effect is good.
Mung bean not only relieves heat, but also has many pharmacological effects. It has the functions of lowering blood fat, lowering cholesterol, reducing swelling, protecting liver and kidney; barley has the effects of whitening and weight loss, as well as reducing swelling and diuresis; lotus seeds are beneficial to nourish the kidneys and strengthen the kidneys. The spleen relieves diarrhea, strengthens essence and calms the nerves. "

Ingredients

100g Green Beans
50g Barley
80g Lotus Seed
8 capsules Seedless Red Dates
Some Crystal Sugar
Some Shimizu

Mung Bean and Lotus Seed Soup

1. Prepare materials;

2. Spread the barley, pick out the black kernels and impurities, and soak in water for more than 1 hour;

3. Wash the mung beans and put them in the pot;

4. Put in the washed lotus seeds and red dates;

5. Put in the soaked barley;

6. Pour in clean water about three or four centimeters under the material;

7. Bring to a medium-low heat, turn off the lid and simmer for 10 minutes;

8. This is what it looks like after the first stew, the mung bean has become fat, but it hasn't bloomed yet;

9. Add rock sugar, continue to boil again, and simmer for another 10 minutes. This is how it looks after the second simmering, and the mung beans just bloomed;

10. Serve and eat.

Tips:
1. Barley is not easy to boil. You can soak for more than 1 hour to shorten the cooking time. If you are in a hurry, you can soak in hot water to shorten the soaking time. You can also put the barley in the pot and boil for half an hour before adding other ingredients. cook;

2. Now mung beans are easier to boil and bloom. Just boil them and simmer for 10 minutes, then boil them again and then simmer for 10 minutes, so that the boiled mung beans have just bloomed, and the shell and meat are not separated;

3. Add half a spoon of lemon juice or white vinegar when cooking mung beans to keep the green color of mung bean soup.