Drinking mung bean soup in summer: these 4 types of people should avoid it no matter how hot it gets

"Five minutes outside, two hours of sweating"

This is usually said about the dog days of summer

But this year summer has only just begun

and many people are already experiencing that tingling sensation!

At times like this, besides hugging the air conditioner, you also need a bowl of the ultimate heat-relief elixir - mung bean soup.

1. Why can mung bean soup relieve heat?

Mung beans are cold in nature and have the effects of clearing heat and detoxifying, dispelling summer heat and quenching thirst, promoting urination and reducing swelling, and beautifying the skin.

Drinking mung bean soup as a beverage in high temperatures can promptly replenish the nutrients lost through sweating and achieve the effect of clearing heat and relieving summer heat.

Tips:

Mung bean soup is rather cold in nature, so it is best not to put it in the refrigerator to chill or even freeze it. Food that is both cold in nature and cold in temperature does great harm to the body.

Mung beans at room temperature already have a very good heat-relieving effect.

2. Healthy ways to make mung bean soup

1

Choose bright mung beans

Mung beans are divided into bright mung beans and fuzzy mung beans. When making mung bean soup, be sure to choose bright mung beans with a vivid color, so the resulting soup will taste better.

2

This way, the mung beans are more likely to "bloom"

After washing the mung beans, soak them for 30 minutes, then put them in the freezer to quick-freeze. Using the extreme temperature difference, the mung beans split open quickly

3

Add to boiling water, medium heat for 15 minutes

The reason mung beans can relieve summer heat is mainly because they contain polyphenol antioxidant substances. Their activity is extremely important to the efficacy of mung beans.

4

Cook with purified water

Many people find that the mung bean soup they cook turns red, and the redder the soup, the lower the nutritional content.

Cooking mung bean soup with purified water can greatly reduce the probability of the phenolic substances in mung beans being oxidized, keeping the soup emerald green and bright.

3. These 4 types of people should drink less mung bean soup

1. 

People with a cold-deficient constitution

People with a cold-deficient constitution should not drink too much mung bean soup, as it can easily cause diarrhea and even lower the immunity of the digestive system.

2. Women during menstruation

Women during menstruation have a constitution that tends toward cold, and drinking mung bean soup can easily lead to qi stagnation and blood stasis, causing abdominal pain and even worsening menstrual cramps.

3. People with weak spleen and stomach

Such as the elderly and children.

The protein content in mung beans is even higher than in chicken, but people with a weak spleen and stomach have relatively poor digestive function and find it hard to digest mung bean protein in a short time, which can easily lead to diarrhea due to indigestion.

4. Pregnant women

The lysine, protein, vitamins, calcium, zinc and other components contained in mung beans can effectively prevent and treat pregnancy edema, making them an excellent food therapy. However, because they are cold in nature, pregnant women should not drink too much.

4. Other ways to prepare mung beans

■ Mung Bean and Lily Soup

Clears heat and detoxifies, calms the mind and moistens the lungs

Ingredients:

Half a bowl of mung beans, one lily bulb, a little rock sugar

Method:

1. Soak the lily in water for 10 minutes, then remove the yellow edges, wash clean and set aside;

2. Wash the mung beans, add water, bring to a boil over high heat, then simmer over low heat for half an hour;

3. Add the lily and rock sugar and simmer together for half an hour;

4. Let it cool to room temperature, and then it is ready to enjoy.

■ Mung Bean and Kelp Soup

Cooling and heat-relieving, detoxifying and diuretic

Ingredients:

Mung beans (300 g), kelp (20 g), coix seed (10 g), dried tangerine peel (1 piece), rock sugar (to taste), water (to taste)

Method:

1. Soak the mung beans (3 hours), coix seed (2 hours), kelp, and dried tangerine peel (half an hour) until all are well soaked.

2. Add an appropriate amount of water to the pot, then pour in the mung beans and coix seed and simmer together.

3. Remove the white layer from the dried tangerine peel.

4. Simmer the mung beans and coix seed for about 1 hour, then add the kelp and dried tangerine peel and simmer together.

5. Simmer the mung beans and coix seed until soft and mushy, then finally add an appropriate amount of rock sugar.

■ Mung Bean and Job's Tears Soup

Removes dampness and clears heat, relieves eczema

Ingredients:

Job's tears (100 g), mung beans (100 g), water (to taste)

Method:

1. Soak 100 g of job's tears in water for 8 hours, rinse briefly and pour off the water. Job's tears are harder, so they need a longer soak; you can soak them the night before.

2. Soak 100 g of mung beans in water for 3 hours, wash and pour off the water. Mung beans sprout if soaked too long, so they do not need to be soaked for too long.

3. Add the job's tears to half a pot of water and bring to a boil, add the mung beans and once it comes to a boil, turn to medium heat and cook for 30 minutes.

4. Add a small amount of rock sugar and stir until melted, then turn off the heat and let it cool.

5. When eating, you can add a little osmanthus honey or mint leaves for fragrance.

■ Mung Bean and Lotus Leaf Soup

Lowers fat, aids weight loss, relieves summer heat

Ingredients:

Mung beans (100 g), lily (80 g), lotus leaf (1 piece), rice (100 g)

Method:

1. Wash the mung beans and rice, soak in clean water for 1 hour.

2. Remove the roots from the lily and break it into individual pieces, wash and set aside.

3. Put the washed lotus leaf in a pot and boil for 10 minutes, remove the lotus leaf, leaving lotus leaf water.

4. Put the rice and mung beans into the lotus leaf water, bring to a boil over high heat, then turn to low heat and cook for about 30 minutes.

5. Add the lily and cook for 8 minutes.

6. Finally add an appropriate amount of rock sugar and cook briefly.

■ Mung Bean and Chrysanthemum Soup

Clears heat and moistens the lungs, reduces internal heat and brightens the eyes

Ingredients:

Mung beans, lily, Hangzhou white chrysanthemum, rice, each in appropriate amounts

Method:

1. Soak the lily and chrysanthemum in water,

wash the rice and set aside.

2. Put the mung beans into a pot with cold water, place over heat and bring to a boil over high heat;

when the mung beans are nearly cooked, add the rice and continue cooking until 80 percent done.

3. Add the lily and cook briefly,

then add the chrysanthemum and once it comes to a boil, remove from the heat.

In the height of summer, besides deceiving yourself with "a calm mind brings natural coolness," you can also cook a pot of mung bean soup full of care for yourself and your family!

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