Mung bean and cabbage soup(lv dou bai cai tang )

Mung bean and cabbage soup

Introduction:

"Mung bean is the best in summer diet, and its higher value is its medicinal use. Summer heat, people drink some mung bean porridge, sweet and cool delicious, heatstroke heat dissipation. High temperature sweating in summer can make the body lose a lot of minerals and vitamins and lead to internal environment disorder. Mung bean is rich in inorganic salts and vitamins. In high temperature environment, mung bean soup as a drink can timely supplement the lost nutrients, so as to achieve the therapeutic effect of clearing heat and relieving heat. The cellulose contained in cabbage can not only moisten intestines and promote detoxification, but also promote the absorption of animal protein and metabolism. Chinese cabbage is slightly cold and sweet in taste. It has the functions of nourishing stomach and promoting fluid, relieving thirst, diuresis and defecation, clearing heat and detoxification

Production steps:

Step 1: wash the mung beans, and blister them overnight in advance.

Step 2: put the foamed mung beans into the pot, add appropriate amount of water, and then boil over low heat for half an hour.

Step 3: wash the cabbage in water, tear it into small pieces by hand, and separate the vegetable bangs and leaves.

Step 4: Boil the mung beans for 10 minutes, then add the cabbage Bangzi and cook until the vegetables are cooked and the beans are rotten.

Step 5: put the cooked beans into the leaves and boil them.

Step 6: stir in appropriate amount of salt and turn off the heat.

Materials required:

Mung bean: 50g

Cabbage: 150g

Salt: right amount

Note: the effect of this dish is to clear away heat, detoxify, detumescence and relieve pain, so just add a little salt to taste it. Do not use other warm seasonings to avoid damaging its effect.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: light

Chinese PinYin : Lv Dou Bai Cai Tang