Mung bean soup(lv dou tang )

Mung bean soup

Introduction:

"Mung bean soup is the best drink for clearing heat and preventing heatstroke in summer, which is a necessary product for almost every family in summer. In fact, cooking mung bean porridge is particular. If you want to really achieve the effect of clearing away heat, mung bean should not be cooked too long. You can use qiongzhen Ganoderma lucidum health pot to cook mung bean. After boiling the water for 5-10 minutes, the water is emerald green. The effect of clearing away heat is the best, and the taste is sweet and delicious. Mung bean has the function of clearing away heat and toxin, relieving heat and relieving thirst. In summer, it's easy for people to get on fire. The effect of cooking mung bean soup is better than any medicine. In addition, if you feel hot and dry in summer, you may have a cold, fever or heatstroke. If you drink a cup of mung bean soup, it can relieve the symptoms. Mung bean soup also has the function of reducing weight and detoxification, which is very suitable for summer drinking. Experts warn that people with deficient cold constitution should not drink it frequently. Blind drink mung bean soup, will lead to diarrhea or digestive system immunity. Why is the mung bean soup red and the mung bean porridge green? The newly boiled mung bean soup is green and turns red after a period of time, which is a normal phenomenon. Mung bean porridge, after all, put less mung bean, do not see the effect. Mung bean soup cooked red reasons: 1) mung bean soup often cooked dark red, such as first wash the mung bean with cold water into the container, and then put into hot water; in the process of cooking, if you need to add water, still heat water, so that the cooked soup is green. 2) If you don't boil the beans in a big fire, they will turn red after a while. This mung bean soup can relieve the heat and quench thirst, but the beans can't be eaten. If you boil the beans in a big fire, the natural soup will turn yellow green. This mung bean soup can clear away heat and poison, and the beans can also be eaten. 3) if you put edible alkali in it, it will produce a reaction, and it will generally turn red. The purpose of adding alkali is to make the beans rot easily, but it will lose the nutrition of the beans. In addition, if there is a small amount of alkali in the pot, it will also have this reaction (the alkali in the pot is usually brought in the tap water). The key to change color or not change color of mung bean soup is the water quality. If you use pure water to cook mung bean soup, it will not only show green color when poured out, but also will not change color after a long time. On the one hand, it is related to the pH of water, and on the other hand, it is related to the trace ions. The tap water in the north is alkaline water. After boiling the mung bean soup, it changes color very quickly. After pouring out the mung bean soup, you can see the obvious color change within two minutes. However, it is not impossible to keep green when boiling mung bean clear soup with tap water. As long as you add a little lemon juice or white vinegar to adjust the pH, it will be much better. The key is not to add too much, let alone make the water sour, just adjust to pH = 6 (weak acidity). Adjust the water, and then boil mung bean soup, it is not easy to change color. Even if it is stored for half an hour, it can still keep beautiful green. The antioxidant activity of red clear soup was lower than that of green clear soup. The more red the bean soup, the lower the antioxidant capacity. Adding alkali to boil mung bean can reduce the antioxidant activity of mung bean soup, at the same time, it will seriously damage the rich B vitamins in mung bean. When adding a little salt to mung bean soup, the antioxidant properties were slightly improved

Production steps:

Step 1: soak mung beans in cold water for half an hour, then wash them

Step 2: pot of cold water, into the mung bean, the amount of boiling water to less than mung bean 2, 3 cm is good

Step 3: after boiling, use medium heat. When the water is about to dry, if the soup at the bottom of the pot is very black, rinse it twice with cold water

Step 4: add plenty of boiling water

Step 5: cover the pan and continue to boil

Step 6: add rock sugar and cover the pan

Step 7: bring to a boil over high heat, continue to cook over medium heat for 20 minutes, crispy mung beans and green soup

Materials required:

Mung bean soup: a big bowl

Rock sugar: right amount

Water: moderate

Attention: efficacy indications: clearing away heat and toxin, relieving heat and trouble, relieving thirst and strengthening stomach, promoting diuresis and detumescence. It is mainly used to treat summer heat, thirst, damp heat, diarrhea, edema, abdominal distension, sores, erysipelas, furuncle, rash and arsenic poisoning. Put mung bean soup in the refrigerator for better taste.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: Original

Chinese PinYin : Lv Dou Tang