You can add a little salt and sugar separately. Adding salt can supplement the salt lost by the body, while drinking mung bean soup can supplement some elements needed by the body, such as potassium and amino acids, and can also relieve summer heat.

Mung bean soup is a traditional folk food for relieving summer heat in China. Mung bean soup has many cooking methods and tastes, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

The heat-clearing effect of mung beans lies in the skin, so don't cook mung bean soup for a long time in order to clear away heat. The mung bean soup cooked in this way is green and clear. You don't need to eat beans together when drinking, which can achieve a good heat-clearing effect.

Chinese medicine suggests that the most important thing for mung bean soup to achieve therapeutic effect is boiling time. It is best to cook for 7-8 minutes in winter and 5-6 minutes in summer, and then it will not play much role in nourishing the liver.