Coix Seed and Mung Bean Porridge — Strengthens Spleen and Eliminates Dampness
Ingredients
Coix seeds, mung beans, red dates, brown sugar
Method
1. Cook mung beans and coix seeds in a pressure cooker until tender;
2. Add brown sugar;
3. Remove pits from red dates, cut into segments, and garnish on top.
Mung Bean Egg Drop Soup — Home Remedy for Mouth Ulcers
Ingredients: Mung beans, eggs, white sugar
Method:
1. Rinse mung beans thoroughly, soak in water for 10 minutes. Beat eggs in a bowl—the more thoroughly beaten, the smoother the soup.
2. Drain soaked beans, place in pot. Add water and bring to boil. Simmer for 5 minutes until broth turns green—this color best relieves summer heat and reduces inflammation.
3.Pour the boiling mung bean broth into the beaten eggs and stir until well combined.
4. Add sugar to taste.
Mung Bean and Bamboo Leaf Porridge — For Summer Heat and Dampness-Induced Colds
Ingredients: 15–30g mung beans, 50–100g glutinous rice, 10g each honeysuckle dew, fresh lotus leaves, fresh bamboo leaves,and rock sugar to taste.
Method:
1. Rinse fresh lotus leaves and bamboo leaves with water, decoct to extract juice, and strain out residue.
2. Rinse mung beans and glutinous rice thoroughly. Place in a pot to cook porridge. Once boiling, add honeysuckle juice and herbal decoction. Simmer gently until porridge thickens. Finally, stir in rock sugar.Bamboo leaves serve as both food and medicine, offering a refreshingly fragrant aroma that clears heat and relieves irritability. They effectively treat feverish conditions with thirst, making this recipe highly effective for symptoms like fever and cough caused by summer heat colds.
Sweet Potato and Mung Bean Porridge — Strengthens the Spleen and Nourishes the Stomach
Ingredients
Sweet potato (1), japonica rice, glutinous rice, mung beans (ratio: japonica rice > glutinous rice > mung beans), water
Method
1.Combine japonica rice, glutinous rice, and mung beans (no need to soak mung beans as quantity is small). Add three times the volume of water and bring to a boil over medium-high heat.
2. Once boiling, reduce heat to medium-low (adjust power level on induction cookers). After 20 minutes (cooking time may vary by stove), add diced sweet potato (about the size of a mahjong tile) and continue simmering. When sweet potato softens and porridge thickens to a sticky consistency, it's ready. Add more water for a thinner consistency.