It's extremely hot in summer, so you can eat some mung beans to relieve heat and detoxify. There are many ways to eat mung beans, including mung bean porridge, mung bean soup and mung bean paste. Baby food reminds us that no matter what it is made of, its nutritional value remains unchanged. How to make mung bean soup? What are the effects and functions of mung beans?

Basic Nutritional Value of Mung Bean

1, the protein content of mung bean is as high as 20%, which is three times that of rice, and protein is rich in lysine. Mung bean protein also has the property of combining with heavy metal ions, which is why it can detoxify. Both mung bean clear soup and mung bean paste have health care value, so you can't throw away mung beans just because you drink the soup.

2, mung bean starch digestion speed is slow, blood sugar rises slowly, and diabetics without diarrhea and indigestion are suitable for eating. In addition, animal experiments have proved that mung bean starch is beneficial to control blood lipids, so patients with hyperlipidemia can often eat mung bean porridge and mung bean rice in summer.

3. Mung beans are rich in B vitamins and potassium. In summer, sweating loses a lot of sodium, which can be supplemented from various salty foods, but the lost potassium and B vitamins can be supplemented from mung bean soup. Drinking mung bean soup in summer is much better than drinking iced sweet drinks to replenish water to quench thirst and clear away heat and annoyance.

In order to prevent heatstroke, many people like to drink mung bean soup, and some even drink mung bean soup as water. "Some people don't know their physical condition and even drink mung bean soup as water, which is not desirable." Nutrition experts reminded, "Although most people can safely drink mung bean soup, there are not many taboos, but people with weak constitution should not drink too much. From the perspective of Chinese medicine, people with cold limbs, abdominal distension, diarrhea, loose stool and other cold constitutions should not drink too much, otherwise it will aggravate symptoms and even cause other diseases. "

Three kinds of people don't eat mung beans.

1, old people, children, people with weak constitution

Because the content of protein in mung bean is more than that in chicken, the macromolecular protein needs to be converted into small peptides and amino acids under the action of enzymes before it can be absorbed by human body. This kind of people have poor gastrointestinal digestive function, it is difficult to digest mung bean protein in a short time, and it is easy to cause diarrhea due to indigestion.

2. People with cold constitution

People with cold limbs, abdominal distension, diarrhea and loose stool are not suitable for drinking mung bean soup often. Eating mung beans will aggravate symptoms and even cause other diseases.

3. People who take various drugs.

The detoxification of mung bean comes from the combination of mung bean protein and other components with organophosphorus and heavy metals to form precipitation. However, these detoxification components will also decompose the efficacy and affect the treatment. Whether you can eat mung beans depends on what disease the patient suffers from and what kind of Chinese medicine he eats.

Baby Cai suggested that if the patient has heatstroke, sore throat, cough with yellow phlegm, mumps, dry mouth, bitter taste, skin infection, urinary system infection, constipation and other heat-clearing symptoms, taking heat-clearing Chinese medicines such as Coptidis Rhizoma, Scutellariae Radix, Cortex Phellodendri, Folium Isatidis, Radix Isatidis, Calculus Bovis and Flos Lonicerae, together with mung bean soup (porridge) or mung bean cake, can play a complementary role.

If the patient suffers from spleen and stomach deficiency and yang deficiency, such as chronic gastroenteritis, cold pain in limbs and joints, numbness, dyskinesia, abdominal pain, diarrhea, dysmenorrhea, etc. When taking ginseng, Radix Astragali, Cortex Cinnamomi, Radix Aconiti Lateralis Preparata, Flos Caryophylli, Rhizoma Alpiniae Officinalis, Ramulus Cinnamomi, Rhizoma Zingiberis, and Herba Asari, mung beans should be fasted to avoid coldness and coldness or weaken the efficacy of traditional Chinese medicine for warming and tonifying.

Can I drink mung bean soup?

We all know that mung beans cool the heart but not the stomach. Mung bean soup has the therapeutic effects of relieving summer heat, benefiting qi, clearing away heat and toxic materials. How to eat can have different effects? In fact, the role of mung bean in relieving summer heat lies in the skin, including the role of detoxification. It should be eaten "symptomatic" and the added mung bean soup has a better therapeutic effect.

When drinking mung bean soup for the purpose of relieving summer heat, don't eat beans together, just drink clear soup (don't cook for too long, boil raw mung beans with cold water, and then cook them on high heat for five or six minutes) to achieve good results. In addition, mung beans are cooked with other foods, and the effect is better. For example, you can drink mung bean honeysuckle soup to prevent heatstroke: take 100g mung bean and 30g honeysuckle, add appropriate amount of water and cook for about10min. After drinking clear soup, the summer heat completely disappeared. Don't throw away the remaining mung beans, you can add some rice to cook porridge.

Boiled mung bean soup has a good effect of clearing away heat and toxic materials. Because of its diuretic effect, it can excrete toxins from the body after drinking food or drugs, and it also has certain curative effect on heat swelling, heat thirst, heat dysentery, carbuncle and pox poison. This kind of mung bean soup is turbid in color and has a poor effect of relieving summer heat, but it has a strong effect of clearing away heat and toxic materials. Professor Fan, the author of Health Wisdom, used mung bean soup to solve the food poisoning caused by his daughter eating at school. Other students were in the hospital for infusion for several days, only he took his daughter home and cooked mung bean soup for her to drink, and it would be fine in one day.

Modern mung bean soup is commonly used to assist detoxification. For example, eating more mung bean soup in daily diet has a certain lead-driving effect. Children get prickly heat because of the hot weather, so it is better to take it with mung beans and fresh lotus leaves. If you use mung beans, red beans and black beans to cook soup, you can not only treat children's summer indigestion, but also treat children's skin diseases and measles. Eating mung beans often has a good therapeutic auxiliary effect on hypertension, arteriosclerosis, diabetes and nephritis. In addition, mung beans can also be used as external medicine, chewed and applied externally to treat sores and skin eczema. Mung beans, day lilies and red dates can be decocted in water to treat vomiting and diarrhea.

Another experience is that mung bean soup is easy to change color. It started with green soup. As soon as it was poured out, it began to change color, from green to yellow, then to red, and finally to deep red. Even using traditional "tricks" such as adding alkali, the mung bean soup cooked by most people is not very good-looking, with dark color and turbid texture.

Practice of mung bean soup

Method 1: Wash mung beans, control the moisture, pour them into the pot and add boiling water. The boiling water should be less than 2 cm. After boiling, use medium heat. When the water is about to boil 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. Mung beans are crisp and the soup is green.

Method 2: Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.

Method 3: Wash mung beans, put them in a thermos bottle, and pour boiling water to cover them. After 3-4 hours, the mung bean granules become bigger and softer, and then they are cooked in a pot, so it is easy to cook mung beans in a short time.

Method 4: Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and cook them again, and the mung beans will boil quickly.

Method 5: Wash mung beans and soak them in boiling water for 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them. Mung beans will be crisp and rotten soon.

How to cook mung bean soup without turning red?

In the process of doing research in the laboratory, we accidentally discovered the mystery that boiled mung bean soup does not turn red:

Baby food suggests that the key to the discoloration or non-discoloration of boiled mung bean soup lies in the water quality-if the mung bean soup is boiled with pure water, it will not only appear green when poured out, but also remain green for a long time. On the one hand, this is related to the pH of water, on the other hand, it is related to trace ions in it. Tap water in the north is alkaline water, which changes color very quickly after boiling mung bean soup. After drinking mung bean soup, you can see obvious color changes within two minutes.

However, it is not impossible to keep green by boiling mung bean clear soup with tap water. Just add a little lemon juice or white vinegar to adjust the pH value, and it will be much better. The key is not to add too much, let alone make the water sour, just adjust ph 6. After mixing the water and cooking the mung bean soup, it is not easy to change color. Even if it is stored for half an hour, it can still keep beautiful green.

The determination of antioxidant capacity showed that the antioxidant capacity of red clear soup was obviously lower than that of green clear soup. The redder the bean soup, the lower the antioxidant capacity. Cooking mung beans with alkali will reduce the antioxidant activity of mung bean soup and seriously destroy the rich B vitamins in mung beans. Adding a little salt to mung bean soup can slightly improve the antioxidant performance.

The practice of mung bean paste

Green bean paste is a very popular dessert. Because of its fragrance, smoothness, sweetness, clearing away heat and relieving summer heat, its flavor is unique and unique. Mung bean paste is made of fresh and high-quality mung beans, with appropriate amount of herbs and dried tangerine peel, seasoned with white sugar and yellow sugar, and boiled with appropriate heat until the mung beans are "sand" and "clothed" (with shells).

1. Wash mung beans first and soak them in water. About a day.

2. Soak the mung bean skin and gently rub it with your palm to make the mung bean skin fall off.

3. Remove all the mung bean skins. This step may be a bit troublesome.

4. Add 2 times of water to peeled mung beans and cook in a pressure cooker for about 30 minutes. Make it into bean paste

Crushed ice, mung bean and other materials are put into a blender for high-speed beating 10 second.

Stir the spoon slightly, and then continue stirring for 20 seconds.

Self-made sugar water: 650g of fine sugar and 600cc of water can be boiled. You can make a few more at a time and put them in the refrigerator for later use.

Baby Tips: It is best to eat mung beans often in summer, but you should also pay attention to the precautions for eating mung beans. Friends who have a cold and are weak had better not eat it. If you are taking medicine, you'd better not take it.