Mung Bean Ganoderma Soup

Name: Mung Bean Ganoderma Soup
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g green beans; 20g Purple Ganoderma; 1000ml water

by Jamie 12852455

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Summer heat is obvious, and human gastrointestinal function is stimulated by heat, and its function is relatively weakened. It is prone to discomforts such as heavy head fatigue, depression of the chest and stomach, and loss of appetite. Therefore, the focus of health preservation in summer is to protect the yang, invigorate the spleen and nourish the heart. When it comes to Jieshu, the first thing that comes to my mind is the must-have diet mung bean in summer. I especially studied this summer delicacy-Ganoderma lucidum and mung bean soup! Come tasting with everyone!

Ingredients

Mung Bean Ganoderma Soup

1. Prepare 20 grams of purple Ganoderma lucidum slices and 100 grams of mung beans. Wash and soak for about 20 minutes.

2. Put the ingredients in the electric pot, add about 1000ml of water, bring to a boil,

3. After the high heat is boiled, transfer to a low heat and start to cook slowly. About 20 minutes.

4. In about 20 minutes, the mung bean has just bloomed. Pour out the mung bean soup. At this time, the mung bean soup is the most relieving heat.

5. Add water and boil slowly. When the mung beans are cooked, the mung beans can be eaten.

Tips:
1. Mung beans are cold in nature, yang deficiency in the body, cold in the spleen and stomach, and diarrhea.
2. Mung beans can be soaked for 20 to 30 minutes in advance. Mung bean soup is not difficult to cook. Mung beans are easy to soften when they are soaked in water and cooked in a covered pot.
3. Ganoderma I use Basswood Purple Ganoderma from Qi Datang. Purple Ganoderma is not bitter and nourishes the stomach. Purple Ganoderma is warm in nature and has a good reconciling effect on mung beans. There is a layer of spore powder on the surface of the purple ganoderma when it is cleaned, so be careful not to wash it off.
4. Mung bean soup is not boiled as thinly as possible. The soup is better, just cook the mung beans until they are just cooked. At this time, the nutrients of mung beans are boiled out, which not only has good color, fragrance, and heat-clearing effect.