What's the best solution for summer? In summer hot weather, many people will choose to drink green bean soup to relieve summer heat. So you know how to cook mung bean soup the best summer heat it?
Why can mung bean relieve heat
Chinese medicine practitioners believe that green beans are cool, sweet, and have the effects of clearing heat and detoxifying, quenching thirst and relieving heat, and diuretic emolliency. Mung bean soup is a well-known summer hot beverage in summer. Mung bean is a detoxification drug with anti-inflammatory, anti-phagocytic and other pharmacological effects.
Who should not drink green bean soup
Menstrual period
The menstrual period of the female body is in a state of blood loss, physical constitution is cold, so it is not appropriate to drink chilled mung bean soup, otherwise it will cause female qi stagnation, cause abdominal pain or aggravate dysmenorrhea and menstrual discomfort.
2. People with cold bodies
Because mung bean cold, physical cold people drink mung bean soup, easily lead to diarrhea and other phenomena, and may reduce the immune system of the digestive system, so people with cold bodies should not drink mung bean soup.
3. Physically weak people
Mungbeans contain high levels of protein that need to be converted into small peptides and amino acids by enzymes to be absorbed by the body. People with weak constitutions generally have weak gastrointestinal function, and it is difficult to digest mung bean protein in a short time, and it is easy to cause diarrhea due to indigestion.
How to treat hot bean soup
1. Lily mung bean glutinous rice soup
Mung bean, glutinous rice, lily, rock sugar; first, foaming hair, bean brewing overnight, glutinous rice soaked overnight; add the appropriate amount of cold water into the pot, pour mung beans and glutinous rice, cover the lid, boil the soup, and turn to medium heat. Cook until the mung bean blossoms; pour into a good lily, cook for about 10 minutes, and finally add rock sugar to the seasoning until the rock sugar dissolves.
2. Cool green bean sand
Ratio of mung bean and water: 1:8; rock sugar (appropriate amount), sweet-scented osmanthus (appropriate amount); first, mung beans are cleaned, and boiled with 1 part of mung bean 8 parts water, cook until mung bean blossoms, and soy bean skin floats. Remove the skin from the back; try to boil the mung beans, then turn off the heat, remove the beans with a strainer (green bean soup is ready for use), and pass the rye bean paste. Or put it into a blender and whipped into a bean paste; put the bean paste back into the green bean soup and boil it a little. Add the rock sugar and boil the even, paste-like bean paste. Let it cool and put it in the refrigerator. Osmanthus or honey seasoning; remove the mung bean skin, very nutritious, and refreshing summer detoxification, mix brown sugar, plus some green bean soup, have a flavor.
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