Hot, hot, hot! In dog days, what do you eat to help relieve summer heat and cool down? Mung bean soup is a routine choice for many families. Indeed, I have to mention mung bean soup to relieve summer heat. Zheng Yanhua, deputy director of the Department of Traditional Chinese Medicine of Panyu Hospital, the Second Affiliated Hospital of Guangzhou Medical University, explained from the perspective of traditional Chinese medicine that mung beans are cold and sweet, and have the functions of clearing away heat and toxic materials, relieving summer heat and relieving annoyance, quenching thirst and strengthening stomach. She pointed out that some mung beans on the market now have their green skins removed, and their detoxification and summer-heat removal functions are mainly in the skin, so there is no need to peel them specially.

Try these two kinds of soups to detoxify and relieve summer heat.

Zheng Yanhua recommends the following two kinds of mung bean soup. Interested neighborhoods may wish to try it-

1. mung bean and barley soup

Ingredients: 50 grams of mung bean, 50 grams of coix seed, and appropriate amount of rock sugar.

Practice: After washing Coix seed and mung bean, soak them in clear water; Cook the coix seed first, then boil it with high fire, then simmer for half an hour, then add mung beans and cook until cooked, and add a little rock sugar to taste.

2. Mung bean sparerib soup

Ingredients: 250g of ribs, 50g of mung beans, 0g of ginger10g, 5g of dried tangerine peel, and proper amount of seasoning.

Practice: Chop ribs with water, slice ginger and wash mung beans for later use; Put spareribs, ginger slices, mung beans and dried tangerine peel into a pot, add appropriate amount of water, boil over high fire and turn to medium heat for 45 minutes to taste.

skill

Teach you to make "flowering" mung bean soup

How to cook delicious mung bean soup and mung bean paste?

Zheng Yanhua believes that the key to cooking is to control time and water quantity.

She suggested boiling water first (the ratio of mung beans to water can be slightly greater than110), then adding mung beans, continuing to cook for 8~ 10 minutes, and then pouring out the mung bean soup. At this time, the color of the soup is bright green, and the dissolved substances are mainly the active components in the bean skin, which has a strong heat-clearing effect. However, people who have always been deficient in spleen and stomach and are prone to diarrhea and dysmenorrhea, it is best to drink this mung bean water less. After the mung bean water is filled, you can add some water to the pot and cook it for about 30 minutes to turn it into mung bean paste or add rice to cook mung bean porridge.

If you don't have much time to cook the mung bean paste, you can wash the mung bean first, add water and put it in the frozen layer of the refrigerator. After 4 hours, put the "frozen mung bean" directly into the pot and heat it to boil, which makes it easier to cook the "flower". You can also fry the beans in a pot until they are a little wrinkled, and immediately pour them into cold water to cook, which will make it easier to "bloom".