Wash mung beans and control the moisture, pour them into the pot and add boiling water. The boiling water should be less than 2 cm. After boiling, switch to medium heat. When the water is to be boiled dry (be careful not to stick to the pot), add a lot of boiling water, cover the pot, and continue to cook for 20 minutes until the mung beans are crisp and rotten, and the soup is green.

Second, the efficacy and function of mung bean soup:

1, clearing heat

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.

Step 2 detoxify

The detoxification of mung beans is included, so in order to detoxify, it is best to cook mung beans when cooking mung bean soup. This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but has a strong effect of clearing away heat and toxic materials.

3. High temperature in summer

Mung beans cooked with other foods have better curative effect. For example, mung bean honeysuckle soup: mung bean100g, honeysuckle 30g, decocted in water.

4. Promote metabolism

The seeds and decoctions of mung beans contain alkaloids, coumarins, phytosterols and other physiologically active substances, which play an important role in promoting the physiological and metabolic activities of human beings and animals.