Mung bean and barley soup

Mung bean and barley soup

Overview

We stay at home every day and don’t exercise, so we eat some mung beans to dispel heat toxins and reduce internal heat, plus slippery barley seeds, which are filling and low-fat.

Tags

Ingredients

Steps

  1. Wash and soak mung beans for 3-5 hours.

    Mung bean and barley soup step 1

  2. Wash and soak barley seeds for 2-5 hours.

    Mung bean and barley soup step 2

  3. Put the soaked ingredients into the pressure cooker.

    Mung bean and barley soup step 3

  4. Add appropriate amount of water.

    Mung bean and barley soup step 4

  5. Add rock sugar, cover and cook for 15 minutes.

    Mung bean and barley soup step 5

  6. The smooth, soft and sweet soup is ready.

    Mung bean and barley soup step 6

  7. Finished product picture.

    Mung bean and barley soup step 7