Pumpkin and mung bean soup

Pumpkin and mung bean are both considered to have the effect of clearing away heat and toxin in traditional Chinese medicine. Pumpkin and mung bean soup can clear away heat, supplement water and sufficient inorganic salt in summer. No matter how poor my childhood was, my family often cooked pumpkin and mung bean soup in summer. At that time, the pumpkin was cooked in a stove and cut into large pieces. The yellow pumpkin in the bowl is wrapped in dark green and white mung beans, and white sugar is specially added on it. When you eat it, the sugar is not melted, and when you chew it, it rattles - that's sweet and happy! It's wonderful to come now. The weather has been muggy in the past few days since the invasion this year. I have been sweating all over my face when cooking and washing. Today, I cooked pumpkin and mung bean soup. I chose to cook mung beans to make them rotten. Sugar I used rock sugar. A bowl for each of the three members of the family is just right.

Main Ingredients

• clean water 3 rice bowls
• Mung bean 85g

Auxiliary Ingredients

• Rock sugar 4 spoons
• pumpkin 260g

1. If you want to strengthen the effect of relieving summer heat, mung beans should be simmered rather than boiled.2. Regular drinking of mung bean soup is easy to cause cold constitution and has a certain impact on gastrointestinal function. It is better to drink mung bean soup as little as possible for people with diarrhea, weak constitution and poor gastrointestinal digestive function.3. Pumpkin skin is rich in carotene and vitamins, so it is best to eat it with the skin. If the skin is hard, cut off the hard part with a knife before eating.