In July, the hottest month of the year, a hot summer day, come to a bowl of cool mung bean silver ear soup, not only cold to quench thirst, but also to relieve heat and heat. The weather is hot, especially easy to sweat, the human body water loss is very large, drinking mung bean silver ear soup is the most ideal way to replenish water, can cool down the heat, clear heat and quench thirst, but also a good supplement of water, timely supplementation of inorganic salts, to maintain the balance of water and electrolyte has an important role. White fungus, is a tonic medicine, moisturizing and not greasy, can clear the heat and dryness, and is rich in natural colloids, can emollient, beauty and nourishing effect. Therefore, in the summer, often drinking mung bean silver ear soup is a very good heat relief food. Only food and love can not be disappointed, like to learn to do it!
By Sipping Full 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Mung beans 200 g
White fungus half a flower
Rock sugar to taste
Water to taste
<h2>Practice steps</h2>
1: Wash the mung beans and soak them in water for more than 3 hours; the white fungus should be soaked in water for half an hour. (Here the white fungus is only used for half a flower)
2: Foam the white fungus and cut it into small pieces with scissors. (Knife cutting, hand tearing can be, try to be a little small)
3, pour mung beans and white fungus into the rice cooker, pour in water (no ingredients, like to drink thin more water).
4. Select the "soup" mode and simmer for 1 hour. (You can also use a stew pot, soup pot, etc. dedicated to cooking soup)
5: When the soup time comes, put in the appropriate amount of rock sugar, stir well, then cover the pot and simmer for 10 minutes.
6, after the cooked mung bean silver ear soup is naturally cooled, it is better to put it in the refrigerator and refrigerate the taste, so that a bowl of cool and cool mung bean silver ear soup is completed.
7, hot summer, come to a bowl of cool mung bean silver ear soup, not to mention how refreshing, the whole person is not hot, drink sweet, cold and cool super thirst quenching.
8, this summer can rely on it to continue life, hahaha ~ ~
<h2>Nutritional benefits of mung beans</h2>
Mung bean sweet taste, cool, return to the heart, stomach meridian; has the effect of clearing heat and detoxification, diuresis, heat relief, thirst and stomach, water and swelling; mainly for the treatment of summer heat and thirst, damp and hot diarrhea, edema and abdominal distension, sores and swelling poisoning, erysipelas furunculosis, boils, acne, acne rash and golden stone arsenic grass poisoning.
1. Detoxify and detoxify
People who sweat a lot in the summer or in high temperature environments, lose a lot of water, lose the most potassium, and destroy the electrolyte balance in the body. Using mung bean soup to supplement is the most ideal method, can clear the heat, quench thirst and diuresis, not only can replenish water, but also can timely supplement inorganic salt, to maintain the balance of water and electrolytes has great significance.
2. Antibacterial and bacteriostatic effect
Some ingredients in mung beans have a direct bacteriostatic effect and can enhance the body's immune function.
3. Has anti-allergic effect
It can inhibit diseases such as urticaria.
4. Hypolipidemic effect
The polysaccharide component in mung bean can increase the activity of serum lipoproteinase, which is the hydrolysis of triglycerides to achieve the efficacy of lowering blood lipids, thereby preventing and treating coronary heart disease and angina.
5. Protect the kidneys
Reduces protein breakdown, protects liver and kidneys.
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