How to make mung bean soup to relieve summer heat

Mung bean soup is a dessert that we often drink in our lives. Many friends love it and can’t wait to drink a bowl of it every day. First of all, mung beans are benign, so mung bean soup has a good effect of clearing heat and detoxifying the body. You can drink more mung bean soup in the hot summer to prevent heatstroke.

The reason why mung bean soup can relieve heat is that mung bean skin contains ingredients that can relieve heat. This has been confirmed by relevant research from the School of Food Science and Engineering at China Agricultural University. However, these ingredients that can relieve heat will lose their activity when heated at high temperature for a long time, and the heat-relieving effect will be greatly reduced.

To cook a green mung bean soup that can relieve heat, you need to pay attention to three points:

(1) The cooking time should not be too long. First boil the water, then add the mung beans and continue to simmer for 8 to 10 minutes. Do not cook until the mung beans "bloom", otherwise the mung bean soup will not be able to relieve the heat.

(2) Cook with the lid on. If the lid is opened, the phenolic substances dissolved in the mung bean skin will be oxidized by the oxygen in the air and will not be able to play a role in the human body.

(3) It is best to use a clay pot to cook mung bean soup. The flavonoids in the mung bean skin and the iron ions may interfere with the antioxidant effect of mung beans and hinder the absorption of iron ions. Therefore, it is better to use a clay pot when cooking mung bean soup instead of an iron pot.

You can boil mung bean soup to reduce internal heat. It is best to boil the mung bean soup until it blooms. It usually takes about two hours to boil. You can put the mung beans in the refrigerator first. It will be quick to cook after they are frozen.

The heat-clearing power of mung beans lies in the skin, and the detoxifying function lies inside. When making mung bean soup, you can add rock sugar to make it taste better.

If you just want to cool down, rinse the mung beans when making soup, boil it over high heat for about 10 minutes. Be careful not to cook it for too long. The soup cooked in this way is green and clear. There is no need to eat the beans when drinking it, it can still achieve a good cooling effect (it is best to chill it).

If the purpose is to clear away heat and detoxify, it is best to cook the beans until they are soft. This kind of mung bean soup is turbid (thick) in color and has a poor effect in relieving heat, but it has a stronger effect in clearing heat and detoxifying.