How to make mung bean soup

Mung bean syrup is actually a common syrup in Guangdong. Although people in the north of our country are not familiar with mung bean soup, every summer, friends in the north will make a lot of mung bean soup to relieve the heat. In fact, it is very simple to make mung bean soup. The only ingredients required are kelp and mung beans. Just add an appropriate amount of rock sugar during the cooking process. Let’s take a look at the specific production method below!

Method 1

1. Soak the kelp in water and then slice it;

2. Soak the mung beans and wash them;

3. Soak the tangerine peel in water;

4. Put all the ingredients into the pot. Cook over high heat at first, then turn to low heat after the water boils.

5. After half an hour, turn the heat to the lowest setting to keep the water boiling, and pick up the mung bean skins that float to the surface;

6. After another half an hour, remove from the heat, add rock sugar and serve.

Method 2

Ingredients

100g mung beans

Excipients

Rock sugar, water

step

1. Pick out some mung beans you bought and remove the bad ones.

2. Wash the mung beans and soak them in clean water.

3. Soak until the mung beans become plump.

4. Put the mung beans into the pot and add appropriate amount of water.

5. Select the porridge cooking button and press it.

6. After the water boils, add appropriate amount of rock sugar.

7. Put the lid on and continue cooking until the beans are cooked, then turn off the heat.

Kind tips

1. Soak the mung beans in water so that they will cook faster when boiling sugar water.

2. Drink in summer, it tastes better when refrigerated.

3. Mung beans should not be cooked too soft, so as to avoid the destruction of organic acids and vitamins, which will reduce the effect of clearing heat and detoxifying. [1]

Nutritional Value

1. Eating kelp regularly can replenish the iodine needed by the body in time and prevent the occurrence of goiter.

2. Mung beans are sweet and cool in nature, and have the function of clearing away heat and detoxifying. They can clear away heat and invigorate qi, quench thirst and promote diuresis. They can not only replenish water, but also replenish minerals in time, which is of great significance for maintaining water and electrolyte balance.

Food taboos

1. Patients with hyperthyroidism, pregnancy, cold stomach, and gastroenteritis should not eat kelp, and do not drink tea immediately after eating kelp.

2. During the cold processing or cooking process, kelp should not come into contact with high-acid or high-alkali condiments or ingredients to avoid chemical reactions that may cause the loss of nutrients or cause food poisoning such as obstruction of digestion and absorption and gastrointestinal reactions.

3. Do not eat mung bean foods when taking medicine, especially warm tonic medicine, so as not to reduce the efficacy of the medicine.