People always like to eat light food in summer, and mung bean soup is the first choice. It not only relieves heat but also tastes good. However, mung beans are very difficult to cook, with a hard skin. Here, I will teach you a few quick methods to cook mung bean soup.
1. First, wash the mung beans and remove some of the water, just enough to cover the surface of the mung beans. Put the mung beans in the refrigerator until they freeze. Then you can take them out and cook directly. After the water boils, pour the mung beans into the pot, and they will "blossom" in about two minutes.
2. If you want to cook the mung beans immediately after buying them, you can wash the mung beans and put them in a pot. Stir-fry them until the water dries up, then add cold water. The mung bean skin will crack when it comes into contact with cold water. After the water boils, cook for another two minutes, and the mung beans will "blossom".
Benefits of Mung Bean Soup
1. Clears heat and detoxifies
Mung bean soup can relieve heat, replenish qi, quench thirst, and promote diuresis. It not only replenishes water but also replenishes electrolytes, which is important for maintaining fluid and electrolyte balance.
2. Antibacterial and bacteriostatic effects
Some components in mung beans have direct bacteriostatic effects, which can enhance the body's immune function.
3. Anti-allergic effects
It can suppress diseases such as urticaria.
4. Lowers blood lipid levels
The polysaccharides in mung beans can increase the activity of serum lipoprotein lipase, which achieves the effect of lowering blood lipids, preventing and treating coronary heart disease and angina pectoris.
5. Protects the kidneys
Reduces protein breakdown and protects the liver and kidneys.
Side Effects of Mung Bean Soup
In general, eating mung beans has no side effects, such as bean sprouts, mung bean cakes, etc.
However, making mung bean soup to prevent heatstroke and cool down has its rules.
The heat-clearing power of mung beans lies in the skin, and the detoxifying effect lies in the interior. Therefore, if you just want to relieve heat, rinse the mung beans, boil them on high heat, and simmer for about 10 minutes. Just drink the clear soup, but be careful not to boil for too long. This kind of soup, with a green color and clarity, can achieve a good effect of relieving heat.
If you want to clear heat and detoxify, it is best to cook the beans until they are soft and eat them together when drinking the mung bean soup. This kind of mung bean soup has a turbid color and a less effective heat-relieving effect, but a stronger heat-clearing and detoxifying effect. People with a cold constitution should drink less mung bean soup. Some people do not understand their own physical condition and even drink mung bean soup as water, resulting in their bodies becoming weaker.
The detoxification effect of mung beans is due to the precipitates formed by the combination of mung bean proteins and organic phosphorus and heavy metals. However, these detoxifying components can also react with the related components of drugs, thereby reducing their effectiveness. Those who are taking various medications, especially Chinese herbal decoctions, should be cautious when drinking mung bean soup.
