Mung bean soup can detoxify. Mung bean soup is best for summer. Because summer is the rainy season, the heat and humidity are relatively high, and mung beans can relieve damp heat, so dry spring, autumn and winter are not suitable for regular drinking. People with deficiency and cold constitution cannot drink mung bean soup every day. Blindly drinking mung bean soup can lead to diarrhea or decreased immunity of digestive system. Although mung bean has the effects of relieving summer heat and benefiting qi, clearing away heat and toxic materials, moistening throat and quenching thirst, it also has some taboos.

When cooking mung bean soup, sometimes the color of mung bean soup turns red and muddy because it is cooked for too long, and the unique flavor of mung bean is lost. Here are some cooking methods of mung bean soup, so try it.

Method one

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.

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, pour boiling water and cover them. After 3~4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time.

Method 4

Wash and dry the picked mung beans, stir-fry them in an iron pan for about 10 minutes, and then cook them again. Mung beans will be cooked soon.

Method 5

Wash mung beans and soak them in boiling water 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.

Method for quickly cooking mung bean soup

Usually when cooking mung bean soup at home, soak the mung bean thoroughly first, then put it in a cold water pot and boil it with strong fire, and then boil it with low fire. The boiled mung bean soup is turbid and grayish yellow, which is very time-consuming. The method of quickly cooking mung bean soup can avoid this defect, as follows:

Firstly, the mung beans are washed and drained; Boil water in the casserole, then add mung beans, the water is slightly more than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup.

The mung bean soup cooked by the above method is clear and green, and it is also time-saving.

Reminder: Because mung beans are cold, elderly people with weak spleen and stomach should be careful to eat them.

Sour Plum Soup —— A Method of Summer Health Soup

Sour plum soup is one of the traditional drinks in China. In the thirty-fourth chapter of the classic Dream of Red Mansions, Jia Baoyu, the hero, was beaten and asked the old lady "Drink only dry and eat sour plum soup". "The copper bowl in the street calls for a glass of iced plum soup". Hao Yixing's Du Men Zhu Zhi Ci in Qing Dynasty depicts the summer in this city and reveals the main varieties of people's summer soup.

Method for making sour plum soup

1. Material: dried ebony (half a catty), hawthorn (half a catty), osmanthus fragrans (one or two), licorice (one or two), borneol or brown sugar.

Manufacturing steps: 1. Dried ebony and hawthorn bought from the dry goods market must be boiled in water first. 2. Wrap the soaked ebony and hawthorn with gauze and a small amount of osmanthus and licorice. 3. Fill the cauldron with water, put it in a gauze bag and boil it. 4. After boiling, add appropriate amount of borneol or brown sugar which can play a dyeing role. 5, simmer for 6 to 7 hours, the water is about half, and the sour plum soup is ready.

Drinking instructions: 1. The prepared sour plum soup can't be finished at one time, so it can be kept in the refrigerator for several days. But at room temperature, sour plum soup is very easy to deteriorate. If you see thin bubbles floating on the surface, it means that it has deteriorated and you can't drink it. 2. Sour plum soup with licorice will have an astringent taste. Putting some ice cubes when drinking can reduce the astringency. 3, the sour plum soup made by novices is likely to be too strong or too weak, and the ratio of heat to water can only be tried!

Sour plum soup is a popular folk drink handed down from generation to generation in China, and it is a good product to relieve summer heat and quench thirst. Many people don't know that it is very convenient and simple to do it at home:

2. How to do it:

Go to the Chinese medicine shop to buy some "sour plum soup" and go home. Boil in hot water and simmer for half an hour. It tastes better when it's cold.

■ Note:

Sour plum soup contains heavy acidic substances, so don't cook or store it in a metal pot. It is best to use a earthen pot.

Glass bottles.

Tip 1: Every time you buy 10 yuan, you can cook it four times, with about one and a half ingredients and ten bowls of water in each pot.

Tip 2: Add yellow sugar (such as gold granulated sugar) to taste.

■ Benefits:

Plum has strong antibacterial ability, which can not only help digestion and stimulate appetite, but also has the effects of clearing stomach, expelling worms, stopping vomiting, stopping diarrhea, relieving cough and resolving phlegm, and can also induce diuresis, stop sweating and stop diarrhea. It has therapeutic effects on heart beating, neuralgia, sciatica, shoulder pain, ascaris infection and anorexia in summer. It can also quickly eliminate fatigue, restore physical strength and prevent infectious diseases.