Mung bean and barley soup
Summer is not only humid but also sultry. Especially in outdoor or high-intensity work, it is easy to get tired and lose your appetite. More should maintain water intake and prevent heat stroke.
Therefore, mung bean is very popular in summer, especially mung bean soup, which has a refreshing taste and relieves the heat. If barley is added, it will relieve heat and remove dampness. And it tastes delicious together.
How to make mung bean barley soup
Mung bean barley soup is also relatively simple to make.
- 50 mung beans
- 50 g barley (if you have time and effort, you can fry half of the 50 grams, the effect will be better)
- rock sugar
Wash the mung beans and barley with clean water first, then soak them in water for 30-60 minutes to fully absorb the water
Add mung beans and barley to a pot or stew pot, bring to a boil over high heat, and simmer over low heat for 60 minutes
Add the right amount of rock sugar
What are the benefits of mung bean barley soup
Skin whitening: Mung bean and barley soup are rich in vitamin E, which can help eliminate spots and make the skin fair. If you drink it for a long time, it can also achieve the effect of moisturizing the skin.
Prevention of cardiovascular disease: mung bean barley soup can reduce blood cholesterol and triglycerides and prevent hyperlipidemia, hypertension, stroke, cardiovascular disease, and heart disease.
Lowering blood lipids: Mung bean barley soup is rich in water-soluble fiber, which can absorb bile salts (responsible for digesting fat), making the intestinal absorption of fat worse, thereby reducing blood fat and blood sugar.
Promote metabolism: mung bean and barley soup can promote the metabolism of blood and water in the body, have diuretics, edema, and other effects, and can help defecation.