Red beans and mung beans are both very beneficial for your health, but can they be eaten together? Today, the editor will answer this question for you, let's take a look.
Healthy people can eat them together because they have the same nutritional components. However, mung beans are cooling and reduce internal heat, while red beans are nourishing and replenish the blood. Therefore, patients with excess heat or cold in their bodies should not eat them this way.
Below, I will introduce two recipes for congee made with red beans and mung beans.
Red Bean and Mung Bean Multigrain Congee
Ingredients
50g rice, 20g red beans, 20g mung beans, 10g Job's tears, 10g brown rice, 10g oats, 10g black rice
Steps
1. Mix all the ingredients and wash them.
2. Place them in a pressure cooker, add an appropriate amount of water.
3. On an induction cooker, bring to a boil over high heat until steam is released, then switch to the keep-warm setting and cook for 20-30 minutes.
4. After turning off the heat, wait for the small pressure valve to drop, then open the lid.
Red Bean and Mung Bean Lily Bulb Soup
Ingredients
100g mung beans, 100g red beans, 100g dried lily bulbs, 100g rock sugar
Instructions
1. Wash the mung beans and red beans, place them in a pot, add 600ml of cold water, bring to a boil over high heat, then reduce to low heat and simmer slowly.
2. Wash the dried lily bulbs. When the mung beans and red beans begin to split, add them to the pot and continue to simmer.
3. When the mung beans, red beans, and lily bulbs are tender and soft, add rock sugar to taste. Once the rock sugar has completely dissolved, turn off the heat.