27’s Medicinal Food Diary—Reed Root and Mung Bean Soup

27’s Medicinal Food Diary—Reed Root and Mung Bean Soup

Overview

The weather has been dry recently, and the air quality is not very good. Then I often eat some food that causes internal heat. It makes 27 very angry these days. So, I heard a little folk remedy from my aunt, so I made it. The effect is not bad. You can also try it. Friends who mainly have internal heat and often feel dry mouth can make and drink this reed root and mung bean soup.

Tags

Ingredients

Steps

  1. The amount for one person is five cents each for reed root and mung bean. Add a bowl of water and an appropriate amount of rock sugar. (Reed root can be purchased in Chinese herbal medicine.)

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 1

  2. Soak the mung beans in water in advance for at least one day. Because I was too lazy to wait, I used hot water and soaked them for half a day.

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 2

  3. After putting water in the pot, wash the reed roots and soak them in it for at least an hour.

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 3

  4. After adding rock sugar and mung beans, cover the pot, turn to high heat, bring to a boil, lower the heat to medium, and simmer slowly~

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 4

  5. Simmer for about 1 hour until the mung beans are completely cooked. By the way, I’m showing off the new claypot I bought on 27th~Hehe~~

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 5

  6. Take out the reed roots and drink the mung bean soup directly~

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 6

  7. Drink it twice a day for three consecutive days~ According to the 27-year-old aunt, it has the effects of promoting body fluids and moisturizing the lungs, reducing fire and relieving fever~

    27’s Medicinal Food Diary—Reed Root and Mung Bean Soup step 7