Mung bean soup is a kind of sugar water that people often drink. Especially in summer, a bowl of iced green bean soup is simply a summer sacred product. Mung beans are eaten in a variety of ways. They can be made into mung bean cakes, mung bean cakes, mung bean fans, etc. However, people seem to love mung bean soup in the summer, because mung bean soup is not only easy to obtain raw materials, but also easy to make.
Mung bean is rich in nutrients, mung bean is rich in protein, and protein is mainly globulin, containing lysine, threonine, leucine and a small amount of tyrosine, methionine, tryptophan and other amino acids, and mung bean also Containing phospholipids, mung bean phospholipids contain phosphatidylethanolamine, phosphatidylserine, phosphatidylcholine, phosphatidylglycerol, phosphatidylinositol, phosphatidic acid and the like. Mung bean is a treasure, and mung bean skin contains 21 kinds of inorganic elements, and also contains β-sitosterol and vitexin.
What are the benefits of drinking green bean soup in summer?
1. Drinking green bean soup in summer helps to clear the heat
Chinese medicine believes that mung bean is sweet, cold, and has the effect of clearing heat. Mung bean and water can help the body to urinate and relieve heat. It has the functions of "treating cold, heat, stopping sputum, dying, and urinating fullness." The heat of mung bean is in the skin, so in order to heat up, do not cook for a long time when cooking green bean soup. The color of mung bean soup that is short-lived is green and clear, and the effect of heat and heat is good.
2. Drinking green bean soup in summer helps detoxification
The detoxification effect of mung bean lies in "li", because the protein of mung bean is almost only inside mung bean, and the protein will combine with heavy metal to form a precipitate. These precipitates will not be absorbed by the body and will be excreted, so only the mung bean is boiled. At this time, the mung bean soup color is turbid, and the mung bean soup has a poor heat-clearing effect, but the detoxification effect is strong.
3. Drinking green bean soup in summer helps metabolism
Mung beans contain alkaloids, coumarins, plant sterols and other substances, which have an important role in promoting the physiological metabolism of the human body. Summer is stuffy, and mung beans can help the body excrete toxins.
4. Drinking green bean soup in summer helps to increase appetite
Summer is hot, the number of patients with loss of appetite increases, the abundant phospholipids contained in mung beans, phosphatidylethanolamine, phosphatidylserine phosphatidic acid, phosphatidylinositol, phosphatidylcholine, phosphatidylglycerol, etc. in phospholipids can excite nerves, and then Promote appetite, so drinking mung bean soup in the summer can help increase appetite and appetite.
So how do you cook mung bean soup in the summer?
1. Heat and cool the mung bean water
Ingredients: mung bean, rock sugar
Practice: rinse the mung bean, remove impurities, add water and mung bean to boil until boiled, turn to medium heat and cook until the bean is soft, turn off the fire, pour the mung bean water, filter out the bean dregs, add rock sugar to the mung bean water, drink hot and cold .
2. Detoxifying and nourishing green bean soup
Ingredients: mung bean, rock sugar
Practice: Mung beans are cleaned and soaked in water for 2 hours. The ratio of mung bean to water is 1:10. After the fire is boiled, change to a small fire, cook until the mung bean blooms, and turn off the fire after the soup is cloudy. Put the cooked mung bean soup in a clean bowl, put the right amount of rock sugar, and let it cool after eating.
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