In the blink of an eye, it has entered the hottest day of summer, the weather is hot and easy to catch fire and may even lead to heat stroke, it is appropriate to drink some mung bean soup, which has the effect of clearing heat and relieving heat. Here are 10 recommended recipes for mung bean soup.
Mung bean soup
Coix mung bean soup
mung bean
First, rock sugar mung bean soup - the simplest way to do it
Ingredients: Mung beans, rock sugar, water (control the amount according to your needs)
1, mung beans clean, soak in water for an hour;
2: Boil water, add mung beans, bring to a boil on high heat, reduce heat and cook for 40 minutes;
3, add rock sugar to boil, scoop into a bowl, let it cool to drink, or put it in the refrigerator to refrigerate, the taste is clearer.
2. Rock sugar lily mung bean soup
Ingredients: 1 fresh lily, 50 grams of mung beans, 15 grams of rock sugar, water to taste
1, wash the mung beans, add water and soak for two hours;
2. Break fresh lilies into cloves, wash and set aside;
3: Bring water to a boil, bring to a boil on high heat, add mung beans and cook for 1 hour;
4: Add rock sugar and cook, then add lily slices and cook for 5 minutes;
5, turn off the heat, the soup in the bowl to cool or put in the refrigerator to refrigerate and then drink, drink a mouthful, it is simply cool, refreshing!
3. Coix lily mung bean soup
Ingredients: 100 grams of mung beans, 50 grams of coix seeds, 20 grams of fresh lily slices, rock sugar, water
1. Wash the coix kernels and soak them overnight in advance;
2, wash the mung beans, add water and soak for 2 hours;
3, fresh lilies into pieces washed and set aside;
4: Bring water to a boil, bring to a boil over high heat and add mung beans to a boil, reduce heat and cook for 10 minutes;
5: Add barley seeds, cook for half an hour until soft and rotten, add rock sugar and cook;
6: Sprinkle in lilies, cook them to cool in a bowl, refrigerate them, and cool them.
This soup has the effect of clearing heat, detoxification, beauty and blood pressure; when cooking, mung beans should not be boiled too soft, so soak and coix seeds separately, under the pot.
4. Coix lily honey mung bean soup
Ingredients: 50 grams of coix seeds, 50 grams of mung beans, 10 grams of dried lily slices, honey (according to your taste), water
1. Wash the coix seeds and soak overnight;
2, mung bean lilies washed, soaked together for 2 hours;
3, boil water, bring to a boil on high heat, coix seeds, mung beans, lilies together into the pot, boil, change the heat to low, simmer for 40 minutes;
4: Boil until the coix seeds are soft and rotten, put them in a bowl to cool, and add honey to eat when drinking.
Lily has the effect of tonifying the lungs, moisturizing the lungs, purifying the heart and calming the nerves, coix can strengthen the spleen and stomach, beauty, promote metabolism, mung beans clear heat and detoxification, remove annoyance and dryness, the combination of the three and honey, has become a most perfect cool beauty drink in summer.
It is worth noting that honey must be drunk with the same as the drink, otherwise the soup color will turn black.
5. Winter melon lotus seed mung bean soup
Ingredients: winter melon, mung beans, lotus seeds, rock sugar
1, lotus seeds to the core, add water to soak overnight;
3. Peel the winter melon, slice and set aside;
4: Boil water, add mung beans and lotus seeds, bring to a boil on high heat, reduce heat and simmer for 40 minutes;
5, with lotus seeds cooked, mung beans blossom, put in the winter melon slices, cook for 6 minutes;
6: Add rock sugar and boil, put it in a bowl and let it cool before eating.
6. Pumpkin mung bean soup
I have taken a video before, you can go to my homepage to view, here will not be repeated.
7. Pork ribs red date mung bean soup
Ingredients: 500 grams of pork ribs, 50 grams of red dates, 50 grams of mung beans, appropriate amount of ginger slices, 5 grams of salt, 3 grams of chicken essence, and an appropriate amount of cooking wine
1. Wash the mung beans and soak them in water for 2 hours;
2, chop the ribs, soak in cold water to remove the blood water, put it into a pot of cold water, add a little ginger slices and an appropriate amount of cooking wine, boil, and then wash the foam with cool water, fish out the control of dry water and set aside;
3. Wash the dates and set aside;
4: Bring water to a boil, add ginger slices, mung beans and red dates, bring to a boil over high heat, add ribs and bring to a boil, simmer slowly for 25 minutes over medium heat;
5: Add salt and chicken essence, cook for 2 minutes and serve in a bowl.
This soup has the effect of lowering blood lipids, removing heat and improving qi, nourishing the heart and calming the mind.
prompt:
1. When the ribs are blanched in water, it is necessary to put cold water under the pot to better remove the fishy smell;
2, after boiling the ribs, you need to boil the water and then put down the pot, in order to keep the pork ribs tender (the same is true for adding salt at the end).
8. Pork liver loofah mung bean soup
Ingredients: 200 grams of pork liver, 100 grams of mung beans, 500 grams of loofah, 300 grams of broth, 1 egg, goji berries, cooking wine, ginger, pepper, salt, sesame oil, coriander, water starch, white vinegar
Procedure:
1, pork liver washed and cut into thin slices, add a little white vinegar, scratch and mix, marinate for two minutes, rinse under the running water, scoop up the filtered dry water, add pepper, cooking wine, egg white, fine salt, water starch to grasp and mix evenly, marinate into the flavor;
2, wash the mung beans into the pot, mix with water, bring to a boil on high heat, cook for 6 minutes, remove the mung beans without use;
3, loofah peeled, washed and sliced for later; ginger slices, coriander washed and cut into sections, goji berries washed and set aside;
4, boil water, bring to a boil, pour in the pork liver and blanch, scoop up and set aside;
5: Mix mung bean water and broth together (the ratio of mung bean water to broth is 2:1), pour into a pot and bring to a boil over high heat;
6: Add ginger slices, loofah and blanched pork liver to the pot and bring to a boil, sprinkle with salt, goji berries and stir well, drizzle with sesame oil;
7: Put it in a large bowl and sprinkle with coriander and serve.
9. Lotus seed stewed pigeon mung bean soup
Ingredients: 1 pigeon, 50 grams of lotus seeds, 50 grams of mung beans, 20 grams of red dates, sliced ginger, salt
1. The pigeons are slaughtered and washed;
2, sit in the pot and add water, add ginger slices, clean up the pigeons, bring to a boil on high heat, cook for two minutes, the pigeons are fished into the water, wash the foam, drain the water and set aside;
3, lotus seeds to the core, wash; mung beans, red dates wash and set aside;
4, sit in the pot, add lotus seeds, mung beans, red dates, mix enough water, bring to a boil on high heat, put in the pigeons to boil, change the heat to low, simmer for 2 hours;
5: Finally, add salt and start cooking.
This soup has a strong and delicious taste, and has the effect of clearing heat, detoxifying and nourishing.
10. Lotus seed red date mung bean soup (suitable for children to drink)
Ingredients: 10 grams of lotus seeds, 25 grams of mung beans, 10 grams of dried lilies, 5 red dates, 25 grams of rock sugar, water
1. Remove the core of the red dates and remove the core of the lotus seeds;
2. Wash the lotus seeds, mung beans, dried lilies and red dates together, and soak them in water overnight;
3, sit in the pot to boil water, add washed ingredients, bring to a boil on high heat, change to low heat and cook for 40 minutes;
4. Add rock sugar and cook, let cool and set aside;
5: Stir finely with a blender before serving, and then serve.
This soup is suitable for children to eat, and the lotus core is removed when making it because the lotus core is too cold and not conducive to children's consumption.
The above is the preparation method of 10 kinds of mung bean soup shared with you today.
Mung bean is a traditional summer health food, which has the effect of clearing heat, detoxifying, preventing heat and lowering blood pressure. However, when making and eating, you need to pay attention to the following points:
1, when cooking can not add alkali, because the alkali will destroy a variety of B vitamins in mung beans, while the flavonoid antioxidant components in mung beans will be lost due to the addition of alkali, structural changes, color turned yellow;
2, in addition, can not use an iron pot to cook mung bean soup, because the flavonoids in the mung bean skin, and metal ions after the action, may form a darker complex, will interfere with the antioxidant effect of mung beans, but also hinder the absorption of metal ions, so we choose the best casserole.
3, mung bean cool, sweet, has the effect of quenching thirst and spleen, cooling down, preventing heat stroke, treating food poisoning, etc., but people with cold constitution and the elderly, children, people with weak constitution or people who are taking other drugs should not eat; people with weak spleen and stomach can drink some mung bean porridge appropriately.
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