As the Guyu solar term approaches, there is more and more rainfall, and the humidity in the air is getting heavier and heavier. During the transition period between late spring and early summer, the temperature in southern China gradually rises to about 30 degrees. In such alternating hot and humid hot weather, it is easy to cause allergic reactions such as skin itching, redness and swelling, and some people who are not very good may also suffer from heat stroke.
There is an old saying in our place that "Gu Yu eats a bean, and you don't have to worry about it in summer". The "one bean" here refers to the mung beans that we often eat in summer. Everyone knows that mung beans have the benefits of clearing heat and detoxifying heat, can help remove toxins and heat toxins in the body, and have a certain therapeutic effect on some thermal diseases, such as mouth ulcers and acne. Mung beans contain polysaccharides, which can enhance the activity of serum lipoproteinase, thereby reducing blood lipids.
But many people don't know that eating mung beans also has the benefits of diuresis, swelling, and stabilizing blood pressure, helping to discharge excess water and salt from the body, and has a certain effect on edema, hypertension and other diseases. Mung beans themselves are cold, and people with yang deficiency and spleen and stomach deficiency are not suitable for eating mung beans. Here is a little trick to share with you, when boiling mung beans, add one more warm ingredient to solve this problem, it is sago. Sago is warm and sweet, and can replenish energy, strengthen the spleen and stomach, and have the effect of beauty and skin care, so sago can often be seen in the ingredients of sugar water shops.
Using mung beans with sago, the coldness is balanced, which can not only detoxify fever, but also have the benefit of moistening the lungs and relieving cough. Today, I will share with you the method of mung bean sago syrup, and the ingredients that need to be prepared are: half a catty of mung beans, an appropriate amount of sago, and half a piece of brown sugar.
Wash the mung beans and soak them in plenty of water for 2 hours. Mung beans can be cooked more at a time, and it is also very good to drink as mung bean porridge.
Put the mung beans in a pot, add enough water, bring to a boil over high heat and cook for another 5 minutes, which can remove the beany smell of the mung beans.
Clean the boiled mung beans again, put them in an electric pressure cooker, add an appropriate amount of water, choose the porridge cooking program, cook for about 20 minutes, cook until the mung beans bloom, add brown sugar and stir well after they are fully cooked.
Add enough water to the pot, bring to a boil over high heat, heat continuously, pour in the sago, cover the pot and cook on high heat for about 10 minutes, stirring from time to time to prevent the bottom from sticking. Be sure to add enough water to cook sago at one time, adding water halfway will lower the temperature in the pot, thus prolonging the time of boiling sago.
After cooking for enough time, turn off the heat and simmer for 10 minutes, until there is no white core in the middle of the sago. If it is still hard, continue to boil for 5 minutes and simmer for 5 minutes.
Rinse the boiled sago with cold water to remove the mucus and drain the water. If the sago is boiled too much at once, remember to refrigerate it, and when it is firm, add water and cook it until it warms up, and it will become soft again.
Put the boiled mung beans and sago into a bowl, and a bowl of mung bean sago syrup that clears the heat and removes the fire is ready.
"Gu Yu eats a bean, and you don't have to worry about it in summer", one to cool off, two to lower blood lipids, and to eat early and benefit early. If you like what I shared today, please bookmark, light up "watching", and at the same time "forward" to share with other friends, "follow" Longbao food kitchen, you can see more food practices. Longbao gourmet small kitchen has original pictures and texts, and theft must be investigated!