It's very hot in dog days. These days every year, some lovely pictures will appear on social networking sites. For example, the descendants of the cartoon version are trying to shoot nine suns in the sky with bows and arrows; Expose sunburn after wearing sandals-let everyone guess their sandal styles. Of course, this is all people poking fun at the heat in midsummer. I believe everyone wants to sit in an air-conditioned room every day in this weather, brush a play, eat an iced fruit, and have various styles of ice cream. But there is a gap between reality and ideal. We can't do this every day We have to go to work and always leave that comfortable area. But out of the comfort zone, we can't suffer ourselves, we should take good care of our health, and we should prevent heatstroke in such hot weather.

My mother cooks mung bean soup every summer, and her family likes to eat it and drink it cold. It is more convenient to have a refrigerator now. Iced mung bean soup is undoubtedly the most indispensable soup in summer. When I was a child, when there was no refrigerator, my mother would let the cooked mung bean soup cool, then put it in a bottle and put it in a well in the yard. One afternoon, the cold well water will make the mung bean soup cold and delicious. This seems to be a small tradition in the family, and it can also be seen as a small ceremony for the family to meet the heat together.

After coming out to work, I almost always eat mung bean soup made by my mother this season. My mother will call me to teach me how to do it. In fact, the method of making mung bean soup is very simple, but every year I still ask my mother how to make it. Mom will gently reprimand on the phone: "Why do you ask every year?" Can't you keep it simple? "I always smile and say," I have a bad memory. Anyway, tell me, why do I remember this "My mother will tell me slowly. Let's see how mung bean soup is made. There are many ways to do it. My family often cooks soup with mung beans and lotus seeds.

food

200 grams of mung beans and 50 grams of lotus seeds.

working methods

1. Soak mung beans and lotus seeds in clear water for 2 hours in advance to make them easy to cook, soft and rotten, and integrate nutrients into the soup.

2. Take out the soaked mung beans and lotus seeds, put them in a casserole, and add a little more water, enough at a time, without adding cold water in the middle.

3. Cook on high fire15min, then turn to low heat, continue to cook for 30min until mung beans bloom, and then continue to cook on low heat10min, and turn off the fire.

The above is the practice of mung bean lotus seed soup, which is simple in three steps. After cooking, put it in the refrigerator for refrigeration 1 hour. Take it out cool and delicious, cool and relieve summer heat, quench thirst and relieve annoyance, moisten the intestines and relax the bowels, and often drink healthy heatstroke in the dog days, without delaying weight loss, and the color has become better.