Mung bean soup efficacy and role and practices
Mung bean is a common bean food in our daily life. It is rich in nutrients, rich in B vitamins, amino acids, minerals and other nutrients, so regular food is very good for our health. On weekdays, many people like to cook green beans into soups. However, do you know the correct practice of mung bean soup? What are the effects and functions of mung bean soup?
The effect and function of mung bean soup
Detoxification
The detoxification power of mung bean is included, so it is said that in order to understand the poison, it is best to boil green beans when cooking green bean soup. This kind of mung bean soup is turbid, and the heat-reducing effect is poor, but the detoxification effect is stronger.
2. Heat
The heat of mung bean is in the skin, so it is said that in order to heat, do not boil the bean soup for a long time. The mung bean soup that is picked out is green and relatively clear. When you drink, you do not need to eat beans together, so you can achieve a good heat effect.
3. Relieve heat
Mung bean is cooked with other foods and it has better curative effect. For example, mung bean Yinhua Decoction: mung bean 100 grams, honeysuckle 30 grams, decoction.
The correct practice of mung bean soup
Method one: Wash the mung bean, soak it in boiling water for 20 minutes, remove and put it in the pot, then add sufficient amount of cold water, stir and cook for 40 minutes.
Method 2: Wash mung beans and soak in boiling water for 10 minutes. After cooling, the mung beans are placed in the freezer of the refrigerator, frozen for 4 hours, and then taken out and boiled, the mung beans are quickly pounded.
Method 3: Wash the mung beans, put them into the thermos, and pour them into the boiling water. After 3 to 4 hours, the mung bean has gone up and down and becomes softer. After cooking, it is easy to boil green beans in a short period of time.
Method 4: Wash the picked green beans and dry them in a wok for about 10 minutes. Then cook again. Mung beans can be boiled quickly.
Method 5: Wash the mung bean and control the moisture, pour it into the pot and add boiling water. The amount of boiled water is 2 centimeters less than mung bean. After boiling, use medium heat. When the water is to be boiled dry (be careful not to stick Pot), add a lot of boiling water, cover with a lid, continue to cook for 20 minutes, until the mung bean has been crispy, the soup can be green.
Method 6: Wash the mung bean first and drain it; drain the casserole and boil it, then add mung beans. The amount of water should be slightly more than mung beans (about half an inch of mung beans); cook it in a fire and cook until the soup is ready. When dry, add boiled water and cover the casserole tightly. Boil for 20 minutes. Remove the floating shell and cook for another 15 minutes. Mung beans will blossom and become glutinous. Add sugar to serve as mung bean soup.
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