Ingredients and steps for making mung bean and red bean soup

The combination of green and red creates a bold contrasting effect, while the combination of mung beans and red beans creates a unique nutritional and delicious taste. Today we will introduce the method of making mung bean and red bean soup. Let's take a look at the method of making this delicious and nutritious soup.

How to make mung bean and red bean soup

1. How to make red bean and mung bean soup

First: prepare 30 grams each of red beans and mung beans, a large piece of rock sugar, tangerine peel and a bowl of water.

Second: Soak the red beans and mung beans for about two hours to soften them, then rinse them again to remove impurities.

Third: Pour red beans and mung beans into the pot, add water and tangerine peel.

Fourth: After boiling over high heat, simmer over low heat, then add sugar to melt and season.

2. How to make red bean and mung bean soup in rice cooker

First: prepare equal amounts of red beans, mung beans, coix seeds, water chestnuts and lentils.

Second: Wash red beans, mung beans and other ingredients, and drain them after cleaning.

Third: Put all the ingredients into the rice cooker, pour in water and cook the soup.

Fourth: It will take about two hours and season with sugar.

3. Tips for making red bean and mung bean soup

Red beans and mung beans seem to be two incompatible ingredients, but cooking them together can have the effect of removing dampness and whitening. We recommend eating them with coix seed for better results. If you pair them with red dates and black beans, it can help stimulate appetite and replenish qi and blood.

4. Nutritional Benefits of Red Bean and Mung Bean Soup

The red beans in red bean and mung bean soup can nourish blood. For people with weak spleen and stomach, eating can eliminate edema and play a role in clearing heat and detoxification. Mung beans can clear heat and detoxify, resist aging, prevent acne, etc.