Red Net Moment, March 18th (Correspondent Zhou Rong) Spring and autumn in Hunan are always short. It was only mid-March, and the highest temperature reached 28 degrees. After a long period of continuous cloudy and rainy days, everyone wanted to bathe in the bright sunshine, but they were flushed by the sudden scorching sun, and they really wanted to have a cup of mung bean soup to relieve the heat. Mung bean soup is a drink that is often eaten in life. Have you been drinking it right?
Mung bean is the seed of the leguminous plant mung bean, also known as green adzuki bean, named for its green color. It has been cultivated in China for more than two thousand years. Mung bean soup is a soup made with mung bean and water as the main ingredients. “Kaibao Materia Medica” records: “Mung bean, the main erysipelas and irritability, rubella, hot air to the pig, raw research and twisted juice. It is also cooked to reduce swelling and detoxification, pressure heat and detoxification.” Mung bean soup is rich in nutrients, which can clear away heat and relieve summer heat , Clearing heat and detoxifying, lowering blood lipids, promoting metabolism and other effects.
Clearing heat and relieving summer heat
High temperature sweats a lot, and the body fluid is lost, which destroys the electrolyte balance in the body. Using mung bean soup to maintain electrolyte balance is an ideal method. It can clear the summer heat and replenish qi, quench thirst and diuresis. It can not only replenish water, but also replenish inorganic salts in time.
Detoxification
The power of mung bean to clear heat is in the skin, and the power of detoxification is in the meat. In order to clear the heat, do not cook the mung bean soup for a long time, so that the color of the mung bean soup boiled is green and clear, and the soup can achieve a good heat-clearing effect. In order to detoxify, the mung bean soup should be boiled to bloom when cooking mung bean soup. This kind of mung bean soup is cloudy in color and has a stronger detoxification ability. The tannins and flavonoids contained in mung bean soup can solve pesticide and heavy metal poisoning.
Blood-lowering
The polysaccharides in mung bean soup can increase the activity of serum lipase and promote blood lipid balance. Cholesterol is decomposed, reducing the absorption of cholesterol by the body and preventing high blood lipids.
Promoting metabolism
The grains and decoction of mung bean soup contain alkaloids, coumarin, phytosterols and other physiologically active substances, which can affect physiological Metabolic activity has an important promoting effect.
Therapeutic Diet
1. Winter Melon and Mung Bean Soup
Preparation method: peel 200g of wax gourd, Cut the flesh into pieces and wash; 100g mung beans, first boil the mung beans and an appropriate amount of green onion and ginger, cook the mung beans until they are soft and rotten, then add the winter melon, continue to cook until the winter melon becomes soft, then add salt to taste.
Efficacy: clearing away heat and detoxifying.
2. Lily mung bean porridge
Preparation method: mung bean and lily each 20g, appropriate amount of sugar, first boil the mung bean until it is raw, then add the lily , Pay attention to stirring during the cooking process, cook until it becomes thick, add sugar to taste.
Efficacy: Nourishes yin and moistens dryness, clears heat and detoxifies.
3. Mung bean and pumpkin porridge
Preparation method: 50g mung bean, 500g old pumpkin, peeled, washed and cut into pieces, 500ml of water is boiled, and then the mung bean is added first Cook for 2 minutes, add a little cold water to boil, boil the pumpkin for about 30 minutes, until the mung beans bloom and season with salt.
Efficacy: invigorating body fluid, preventing heatstroke and detoxifying.
Precautions
1. Mung bean soup is a drink suitable for all ages, suitable for hot and humid weather or heat stroke, irritability, dry throat and thirst Symptoms; people with skin infections caused by heat toxins such as boils, carbuncles, erysipelas, etc.; people with high blood pressure, edema, and pink eye.
2. Do not cook mung beans in a wok. Mung beans contain elemental tannins, which will form black iron tannins when exposed to iron under high temperature conditions, which is harmful to the human body after drinking.
3. Mung beans are cold in nature, with yang deficiency, spleen and stomach deficiency, and diarrhea. It is generally not suitable for consumption in winter.
4. Mung bean soup should not be eaten when the medicines taken contain organic phosphorus, calcium, potassium and other ingredients. Mung beans will combine with these ingredients to form a precipitate, which will break down the efficacy of the medicine and affect the treatment. It is also not advisable to eat mung beans when taking warm tonic Chinese medicine, which will reduce the efficacy of Chinese medicine.