Can I drink mung bean soup during confinement?

Many people always want to drink some refreshing drinks during the confinement period. At this time, everyone will think of mung bean soup. Mung bean soup can not only remove heat, but also disinfect and promote body metabolism. However, you can eat a small amount of mung bean soup during the confinement period, but it is not suitable for drinking for a long time, especially for pregnant women. Mung bean soup has many taboos in this regard, because mung beans are cool in nature, and drinking too much will cause the cold to worsen.

Can pregnant women eat mung beans?

You can eat it, but you cannot eat mung beans for a long time.

Mung beans are cold in nature, so pregnant women should not eat too much. You can wash the rice and mung beans separately, put them into the pot with water and cook them into porridge. If you want to make soup with mung beans alone, you should cook it until the mung beans are well-cooked so that it will not be too cold.

Can pregnant women eat mung beans?

You can eat it, but you cannot eat mung beans for a long time.

Mung beans are cold in nature, so postpartum women should not eat too much. You can wash the rice and mung beans separately, put them into the pot with water and cook them into porridge. If you want to make soup with mung beans alone, you should cook it until the mung beans are well-cooked so that it will not be too cold.

Can infants and young children eat mung beans?

Can be eaten.

Mung bean is a top-quality food in summer. In the hot summer, drinking some mung bean soup is sweet, cool and delicious, and can prevent heatstroke and reduce fever. If children get prickly heat due to hot weather, taking mung beans and fresh lotus will have better results. If you use mung beans, red beans, and black beans to make a soup, it can not only treat children's indigestion in summer, but also treat children's skin diseases and measles.

Purchase Guide

Look at the appearance: high-quality mung beans have a waxy outer skin, full and uniform grains, rarely broken, free of insects and impurities. Inferior and inferior quality mung beans are dull in color, have uneven grain sizes, poor fullness, are often broken, and have insects and impurities.

Smell: Blow hot air on the mung beans and smell them immediately. High-quality mung beans have a normal, fresh fragrance and no other peculiar smell. Inferior and low-quality mung beans have a slight odor or abnormal odor such as moldy smell.

Test for moisture: If you put your hand into the mung bean bag and feel damp, it means that the mung beans contain too much moisture and are prone to moisture and mold.

Eating tips

There are many ways to eat mung beans. Mung bean sprouts can be used as vegetables, stir-fried, served cold or cooked into porridge, suitable for both young and old. Mung beans boiled with water become mung bean soup, which is an excellent drink to relieve heat and cool down in summer. Mung beans can be mixed with rice, millet and other grains to cook porridge. Mung bean starch can be used as raw material to make traditional foods such as vermicelli, rice noodle skin, and cold skin. Mung beans can also be used to make wine, beverages, bean paste, pastries, etc. eat.

Tips for cooking mung beans:

Wash the mung beans, drain the water and pour into the pot, add boiling water. The amount of boiling water should be enough to cover the mung beans by 2 cm. After boiling, switch to medium heat. When the water is about to be boiled dry (be careful to prevent sticking to the pot), add a large amount of boiling water, cover the pot, and continue cooking for 20 minutes. The mung beans are soft and the soup is green.

Wash the mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, add enough cold water, and cook them over high heat for 40 minutes.

Wash the mung beans, put them in a thermos, pour in boiling water and cover it. After 3 to 4 hours, the mung beans have swelled and become soft. If you put them into the pot and cook them, it will be easy to cook them in a shorter time.

Wash and dry the selected mung beans, dry-fry them in an iron pan for about 10 minutes, and then cook them. The mung beans will be cooked quickly.

Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans into the freezer of the refrigerator, freeze them for 4 hours, take them out and cook them again, the mung beans will become soft and tender soon.