Mung Bean Melon Skin White Fungus Soup

Name: Mung Bean Melon Skin White Fungus Soup
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 150g green beans; 200g Watermelon rind; 50g Tremella; 10g crystal sugar

by Jamie Pastoral

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

This is a soup that the family likes to dispel heat and clear heat, invigorate the spleen, nourish the skin, moisturize dryness and nourish the brain, and quench thirst. The temperature is high, the watermelon is eaten a lot, and the watermelon peel is left. Therefore, the use of melon peel should be continuously expanded.
The white fungus soup with watermelon rind is very good.
Watermelon rind can relieve heat, clear heat and trouble, appetite and promote body fluid, invigorate the spleen and nourish the skin, and quench thirst. The addition of watermelon rind to the soup product not only makes the soup product more fragrant, but also enhances the heat-clearing and heat-removing effect of the soup product.
Mung beans are rich in nutrients and are good ingredients for relieving heat. It can clear away heat and eliminate fire, promote body fluids and quench thirst, nourish the spleen and stomach, diuresis and reduce swelling. Tremella can nourish yin and clear away heat. There are also therapeutic effects such as replenishing qi and clearing the intestines, replenishing the spleen and appetizing the stomach, sleeping and strengthening the stomach, moisturizing dryness and tonifying the brain, and enhancing immunity.

Ingredients

Mung Bean Melon Skin White Fungus Soup

1. Wash the white fungus and soak it in cold water

Mung Bean Melon Skin White Fungus Soup recipe

2. Wash the mung beans and soak them in cold water

3. Tear the soaked white fungus into small flowers and put it into the inner pot of the rice cooker

4. Add appropriate amount of water into the rice cooker and cover, turn on the electric cooker

5. Put the mung beans into the rice cooker after 30 minutes, close the lid and continue cooking

6. Watermelon skin peeled off the outer green skin

7. Wash the melon skin and cut into cubes

8. Boil until the mung beans bloom and power off, put the diced melon in the rice cooker, add an appropriate amount of rock sugar, stir well and serve. (Do not cover the lid until the soup is completely cold)

Tips:
1. The soaking time of mung beans is about 2 hours, and the soaking time can be extended if time permits. The soaked mung beans are easier to boil and bloom.
2. Do not cover the lid of the rice cooker after putting the melon skin into the rice cooker until the soup is completely cooled, so as not to affect the fragrance and crisp taste of the melon skin.
3. The amount of rock sugar depends on personal taste.
4. Let it cool and put it in the refrigerator before eating, the taste will be better.