Autumn is always great right? We have been though a tough hot summer here and still it is quite hot now.
I was born in a city selected as four stoves of China—Chongqing. The city is featured by hot: hot weather, hot pot and hot girls. In hot summer days, we are always enjoying spicy hot pot with family and friends. How hot the inside body will be! To me, healthy eating is all about balance. A balanced diet and life can allow you enjoy almost everything yummy but also keep a healthy body. In the moist basin like my hometown, people need to use chili pepper and peppercorns to fight against dampness in the air. But too much spices heat the body up (we group the symptoms including acnes as “Shang Huo in Chinese”). Our secrete tool to balance the body is this Mung bean soup (Lvdoutang).
In traditional Chinese medicine, mung bean is valued due to its capacity to cool down the body. Most medicines are bitter and not enjoyable at all. But this one is different. Whenever you need it, try with this simple recipe. I hope you can love it the same as me. Then when facing yummy spicy foods, we are with freedom.
Healthy Chinese Mung Bean Soup
- ½ cup picked mung beans
- 1000 ml water
- ½ tablespoon crystal sugar , or other natural sweetness you prefer
- Rinse the mung beans in clean water.
- In a large pot, add ½ cup of mung beans with 1000ml water and ½ tablespoon crystal sugar.
- Boil all the content and then continue cooking for around 15 minutes or until the mung beans begin to break.
- Cool down and put in refrigerator. Enjoy whenever you want.
A lobster tail could be of two kinds - cold watered tail and warm watered tail.
Remove the lid and then simmer for the next 5-7 minutes, or until a lot of the water evaporates.
For finest results when managing, use parchment paper for moving to freezer.
Hello! Thank you for all the great recipes Liz I was going to make this for a dinner and my mung bean sprouts started to sprout. I left it out too long. Is it ok to still use the mung bean even when it sprouted? Or should I just grow mung beans from it? Thanks!
So sorry with the name! Liz, somehow got autocorrected from Elaine. Sorry about that!
I am looking forward to try this recipe, but I have one question about it.
Is there no need to soak the beans overnight or for a few hours? Because the recipes about red beans al said to soak those and these mung beans are also dry beans, so do they also need soaking?
If you use regular pot, soaking is highly recommended. But there is no need to add the extra step if you use instant pot or other high pressure pot.