How to boil mung bean water The correct way to boil mung bean water

Every summer, in order to cool down their families, some housewives often boil mung bean water for their families to drink. Some people also like to boil some mung bean water to detoxify when they have food poisoning. But do you know the correct way to boil mung bean water? Let's learn how to best boil mung bean water.

1. The correct way to boil mung bean water

Usually, many people like to cook mung bean water until the mung beans are soft. In fact, the source of its effect of clearing away heat, relieving fire and relieving summer heat is the bean skin. If you want the cooked mung bean water to clear away heat and relieve summer heat, the best way is to put the mung beans in a pot, add clean water and boil it until it boils, and then cook for 5 to 10 minutes. Do not let the mung beans break. When the mung bean soup is still light green, take it out and drink it directly. If you boil the mung bean water until the mung beans are soft, its heat-preventing and cooling effect will decrease.

2. The correct way to boil mung bean water

If you want it to have a significant detoxifying effect, you need to add water to the mung beans and cook them for a while after cooking. After cooking, you cannot remove the fallen mung bean skins. You should eat all the mung bean soup, mung beans and mung bean skins. Only in this way can it have an excellent detoxifying effect and significantly improve people's symptoms of food poisoning.

3. Pay attention to the ratio of mung beans to water when boiling mung bean water

In life, when you boil mung bean water, you must pay attention to the ratio of mung beans to water. If there is too much water and too few mung beans, the boiled mung bean water will not have the expected health benefits. It is best to prepare the ratio of mung beans and water at 1:10. In this way, the color and efficacy of the boiled mung bean water will be particularly outstanding.

4. Do not remove the bean skin when boiling mung bean water

Many people think that the bean skins floating on the water when cooking mung bean are not good-looking, so they will remove all the skins after cooking. This is wrong because the mung bean skins are cold in nature and sweet in taste, and can relieve heat and toxins. Their heat-clearing and detoxifying effects are stronger than those of mung bean kernels. If you remove the skins after cooking the mung bean water, it is equivalent to reducing the heat-clearing and detoxifying effects of the mung bean water by more than half.