Mung bean water

Overview

(Baidu) Mung beans are cool in nature and sweet in taste. Drinking soup made with them in summer can relieve heat and quench thirst. Since mung beans have diuretic and qi-reducing effects, drinking them after food or drug poisoning can also clear out toxins in the body. It also has certain curative effects on heat swelling, hot thirst, dysentery, carbuncle, pox, macules, etc. The heat-clearing power of mung beans lies in the skin, as well as its detoxification power. Therefore, if you just want to cool off the heat, wash out the mung beans when making soup and boil them over high heat for about 10 minutes. Be careful not to cook them for a long time. The soup cooked in this way is green in color and relatively clear. There is no need to eat the beans together when drinking, as it can achieve a good cooling effect. If it is to clear away heat and detoxify, it is best to boil the beans. This kind of mung bean soup has a turbid color and poor heat-relieving effect, but it has a stronger heat-clearing and detoxifying effect. Mung beans are cool in nature, and those with spleen and stomach deficiency are not likely to drink them regularly.

Tags

• soups
• old man
• lunch
• mung beans
• rock sugar

Ingredients

Steps

1. 1 Prepare ingredients

   

2. 2 Pick out impurities from the mung beans and wash them clean.

   

3. 3 Add mung beans to cold water, uncover and cook for about seven or eight minutes.

   

4. 4 Add rock sugar and cook for a minute or two

   

5. 5 Let cool

   

6. 6 Store in the refrigerator and drink anytime.