Mung Beans + Pumpkin: Clears heat, detoxifies, warms the stomach, quenches thirst, and boosts energy
Ingredients: 500g mature pumpkin, 50g mung beans, a pinch of salt
Method:
1. Rinse mung beans in water. While still damp, add a pinch of salt (about 3g) and mix well. Marinate for a few minutes, then rinse thoroughly.
2.Peel and deseed the pumpkin, rinse thoroughly, then cut into 2cm cubes. Set aside.
3. Add 500ml water to a pot and bring to a boil. Add mung beans and boil for 2 minutes. Pour in a splash of cold water, bring back to a boil, then add pumpkin cubes. Cover and simmer over low heat for about 30 minutes until mung beans split open. Season with a pinch of salt to taste.
Mung Beans + Lily Bulbs: Nourishes the heart, relieves irritability, detoxifies, reduces swelling, strengthens the spleen, and benefits the stomach.
Wash fresh lily bulbs and mung beans. Place mung beans in a pot with water and bring to a boil. Add lily bulbs and continue cooking until tender. Add sugar to taste and stir until dissolved before serving.
Mung Beans + Wood Ear Mushrooms: Clears heat, nourishes blood, moistens lungs, generates fluids, boosts qi, and relieves restlessness
Ingredients: 20g black wood ear mushrooms, 50g mung beans, 100g japonica rice, 30g brown sugar
Method:
Soak black wood ear mushrooms in cold water until softened. Remove stems, rinse thoroughly, and chop finely. Set aside.Rinse mung beans thoroughly, place in pot, add water, and simmer until tender. Add rinsed japonica rice, continue simmering for 10 minutes. Stir in chopped black fungus and brown sugar, bring to a boil once more before serving.
Mung Beans + Rice: Clears heat, detoxifies, boosts appetite
Ingredients: 250g rice, 150g mung beans, 20g white sugar
Method:
1. Rinse rice thoroughly. Remove impurities from mung beans and wash clean.
2. Place mung beans in a pot with approximately 1750g water. Bring to a vigorous boil over high heat, then reduce to low heat and simmer for about 40 minutes until beans are tender. Add rice and cook over medium heat for about 30 minutes until grains bloom and porridge thickens. Cool, then stir in rock sugar before serving.
Mung Beans + Kelp:Heat-clearing and detoxifying
Ingredients: 100g mung beans, 1 piece dried kelp, 500g pork ribs, scallions, salt, ginger
Method:
1. Soak kelp overnight, changing water several times. Soak mung beans for 2 hours beforehand.
2. Rinse ribs, blanch briefly, then rinse off scum.
3. Add ribs with a piece of old ginger and sufficient water to a pot. Bring to a boil over high heat, then simmer until half-cooked.
4. Rinse soaked kelp, cut into small pieces, and add to the pot with mung beans.
3. Add pork ribs, a piece of old ginger, and sufficient water. Bring to a boil over high heat, then simmer over low heat until half cooked.
4. Rinse the soaked kelp, cut into small pieces, and add to the pork rib broth along with mung beans. Simmer over low heat until kelp is tender and mung beans split open. Season with salt to taste.
Mung Beans + Pigeon Meat: Relieve Pain
Ingredients: Pigeon, mung beans, lotus seeds, goji berries
Method:
1. Rinse the pigeon and cut into large pieces. Remove the seeds from the lotus seeds, rinse, and set aside in a large bowl.
2. Rinse mung beans and boil in two large cups of water for about 5 minutes until the liquid turns green. Strain and set aside. (The detoxifying properties of mung beans lie in their skins; boiling causes them to bloom and lose effectiveness. The strained mung bean broth can be drunk directly or added to the pigeon soup later).
3. Pour the mung beans into the bowl with the pigeon, add two large cups of water, cover with plastic wrap, and steam in a double boiler for about 1 hour.
4. Remove from heat, add goji berries and a pinch of salt to taste.