Special soup to eat once per week
Mung Bean and Barley Soup
Ingredients:
barley: half a cup
mung beans: half a cup
water: 6 cups
Just soak them first (overnight, in cold water), cook with quite some water (the ratio should be at least 6 parts water to 1 part beans and barley), until everything is soft, about 3/4 of an hour.
barley: half a cup
mung beans: half a cup
water: 6 cups
Just soak them first (overnight, in cold water), cook with quite some water (the ratio should be at least 6 parts water to 1 part beans and barley), until everything is soft, about 3/4 of an hour.
It can stick to the pan, so after bringing it to a boil, cook it on low, with lid on, but stir regularly.
You only need to eat a small amount, but can also eat it more often. This clears Damp Heat while supporting the Spleen Qi and regulating the bowels.
If you have made barley water, you can always use the cooked barley in this recipe. Simply cook the mung beans until they are soft, then add the cooked barley and cook another 15 or 20 minutes.
If you have made barley water, you can always use the cooked barley in this recipe. Simply cook the mung beans until they are soft, then add the cooked barley and cook another 15 or 20 minutes.
