Mung bean soup is an essential summer cooling beverage, and many people enjoy drinking it during the summer. However, many people don't know that there are actually taboos associated with drinking mung bean soup. Three types of people are not suitable for drinking it. Let me tell you who should avoid drinking mung bean soup!
Three types of people should not drink mung bean soup
1. The elderly, children, and people with weak constitutions
Because the protein content in mung beans is even higher than in chicken, large-molecule proteins need to be converted into small-molecule peptides and amino acids with the help of enzymes to be absorbed by the human body. The digestive function of the gastrointestinal tract in these people is poor, making it difficult to digest mung bean protein in a short time, which can easily lead to diarrhea due to indigestion.
Solution
To avoid the mung beans being too cold, you don't have to drink mung bean soup. You can choose another way to eat it, which is to eat mung bean congee. The method is to wash the rice and mung beans separately, and cook them together in a pot with water to make congee. At the same time, if you want to cook mung beans alone in a sweet water for drinking, you must cook the mung beans until they are soft, so as not to eat them too cold, because mung beans are the most cooling when they have just started to bloom.
2. People with a cold constitution
If you have symptoms like cold hands and feet, excessive sweating, abdominal bloating, or loose stools, it is recommended not to drink mung bean soup too frequently. Because eating mung beans not only fails to achieve the effects of clearing heat, detoxifying, quenching thirst, and relieving summer heat, but it can also aggravate the existing adverse symptoms and may trigger other diseases.
Solution
People with a cold constitution can improve their condition through methods like massage, acupuncture, and diet therapy. They should exercise more often and eat more warming foods, such as coarse grains, red dates, and goji berries. Avoid eating cold-natured foods, such as radishes, cabbage, water spinach, tofu, winter melon, loofah, bitter melon, persimmons, pears, tomatoes, watermelon, and other melons and fruits. Icy products and beverages are also a big no-no.
3. People taking various medications
The detoxifying effect of mung beans comes from its components, such as mung bean protein, which combine with organophosphorus and heavy metals to form precipitates. However, these detoxifying ingredients can also break down the efficacy of the medicine and affect the treatment.
Solution
Tips for making mung bean soup
Tip 1
First, wash the mung beans clean, drain the water, then pour them into a pot. Add boiling water, the amount of water should be best to cover the mung beans by 2 cm. After boiling, turn to medium-low heat and simmer slowly. When the water is almost boiled dry, add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes. The mung beans will be soft and the soup will be a vibrant green.
Tip 2
Wash the mung beans, soak them in boiling water for 20 minutes, then take them out and put them in a pot. Add enough cold water and cook over high heat for 40 minutes.
Tip 3
Wash the mung beans, put them in a thermos, and pour in boiling water to cover them. After 3-4 hours, the mung beans will have swollen and softened. Then, cook them in a pot, and they will become soft in a relatively short time.
Tip 4
Wash and dry the selected mung beans, dry-fry them in an iron pot for about 10 minutes, and then cook them. The mung beans will soften quickly.
Tip 5
Wash the mung beans and soak them in boiling water for 10 minutes. Let them cool, then place the mung beans in the freezer of the refrigerator for 4 hours. Take them out and cook, and the mung beans will become soft quickly.
Can pregnant women drink mung bean soup?
Benefits of drinking mung bean soup for pregnant women
The lysine content in mung beans is higher than in other crops. In addition, mung beans are also rich in starch, fat, protein, various vitamins, and minerals such as zinc and calcium. Traditional Chinese medicine believes that mung beans are sweet and cold in nature, and have the effects of clearing heat and detoxifying, relieving summer heat and quenching thirst, and promoting urination to reduce swelling. It is a great dietary supplement for pregnant women to replenish zinc and prevent pregnancy edema.
How pregnant women should drink mung bean soup
Although mung bean soup is good for relieving summer heat, pregnant women should drink it in moderation and not for a long time. Mung beans are yin in nature, and are not suitable for people with a cold constitution and a weak spleen to drink for long periods. Pregnant women can drink mung bean soup, but don't add too much sugar. Also, pregnant women must not drink iced mung bean soup, as it can easily lead to diarrhea. When cooking mung beans, you can add some red beans and red dates to cook together, which can replenish qi and nourish blood. In addition, red bean soup can promote urination and reduce leg swelling in the third trimester, killing two birds with one stone.
Traditional Chinese medicine once believed that mung beans are sweet and cold in nature, and not only have the effect of clearing heat and detoxifying, but also the function of quenching thirst and relieving summer heat. However, not everyone is suitable for drinking it. If a pregnant woman's constitution is inherently cold and she is prone to diarrhea, she should not eat too many mung beans.
If a pregnant woman really wants to use mung beans to relieve summer heat, she can eat mung bean congee. The method is to wash the rice and mung beans separately, and cook them together in a pot with water to make congee. At the same time, if you want to cook mung beans alone in a sweet water for drinking, you must cook the mung beans until they are soft so as not to eat them too cold.
Healthy mung bean soup recipes
Rock Sugar Sago and Mung Bean Soup
Ingredients
Sago, mung beans, rock sugar
Method
1. Wash the sago and mung beans separately and soak them in two pots. The water for the mung beans should cover them by about 3 cm, and the pot for the sago should be filled with water. I soak the sago in a small milk pot, and use a large soup pot for the mung beans because more water is needed for cooking. Soak for half an hour.
2. Place the soaked mung beans with their water on the stove, bring to a boil over high heat, and cook until the water is almost gone. At this point, you can see some of the mung beans have started to bloom. Then, rinse with cold water twice, add more boiling water, and continue to cook. Cook until all the mung beans have bloomed, then turn off the heat.
3. Drain the water from the soaked sago, pour the sago into a sieve. In another pot, bring a pot of water to a boil, then add the sago and simmer over low-medium heat. Stir with a spoon while simmering to prevent it from sticking to the bottom. It's best to simmer with a lid on. Simmer until the sago is completely transparent, then turn off the heat.
4. Pour the cooked sago into the mung bean soup, add rock sugar to taste. Let it cool, then chill it in the refrigerator, and it's ready to drink.
Lily and Mung Bean Soup
Ingredients
20g mung beans (or 25g cooked mung beans), 15g dried lily (or 30g soaked lily), 5g white sugar, 180ml drinking water
Method
1. Remove impurities from the mung beans and wash them clean. Peel and wash the lily bulbs.
2. Put the mung beans in a pot, add water and bring to a boil. Then turn to low heat and cook until the mung beans bloom, then add the lily.
3. When the lily and mung beans are cooked and soft, add sugar and stir until it dissolves. Then, ladle into a soup bowl and serve.