Practice of mung bean soup

1, wash mung beans;

2. Add water to the pressure cooker and put the washed mung beans into the fire to boil. After the valve cover is inflated, turn to low heat. Boil for 10 minutes and turn off the heat.

3. The pressure cooker is flat, and friends who don't like mung bean skin can remove the bean skin floating on it.

4. If you want to put it in the refrigerator or add sugar according to your personal taste, put it in the refrigerator and drink it with you to quench your thirst.

Mung beans contain lysine essential for human body. It is an important raw material for synthesizing protein, which can improve the utilization rate of protein, thus enhancing appetite and digestive function.

Mung beans are cool and sweet. Drinking at ordinary times can relieve summer heat and quench thirst. Because of its diuretic effect, drinking it after food or drug poisoning can also remove toxins from the body.

Mung bean soup is a soup with mung bean and water as the main ingredients, which has the effects of clearing away heat and toxic materials, quenching thirst and relieving summer heat. Mung bean soup is rich in nutrition, and it is a soup with high economic and nutritional value.

Mung bean soup is a traditional folk food for relieving summer heat in China. Mung bean soup has many cooking methods and tastes, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.