Can I drink mung bean Snow fungus soup in winter

Mung bean Snow fungus soup is generally drinkable in winter, which can nourish yin, moisten dryness, clear heat and detoxify. Moderate consumption in winter can help alleviate dryness, but those with weak and cold constitution need to control their consumption.

When drinking mung bean Snow fungus soup in winter, its cold nature may be more suitable for people with internal heat constitution. Green beans are rich in dietary fiber and minerals, which can help promote metabolism; Tremella fuciformis is rich in plant gum and amino acids, which can enhance the skin's moisturizing ability. The combination of the two can alleviate thirst and dry throat caused by heating or dry environments in winter. It is recommended to pair them with isothermal ingredients such as red dates and goji berries to neutralize coldness, and stew them in water for more than 1 hour for easier digestion and absorption. People with weak spleen and stomach or prone to diarrhea should consume with caution. The cold nature of mung beans may exacerbate the symptoms of cold hands and feet, while the slippery effect of Tremella fuciformis may induce abdominal pain. This group of people can reduce the amount of mung beans or replace them with adzuki beans, while adding ginger slices to drive away the cold. If there is bloating or loose stools after drinking, stop immediately and consult a traditional Chinese medicine practitioner to adjust the compatibility.

It is recommended to drink mung bean Snow fungus soup in winter in the afternoon to avoid eating on an empty stomach. It can be used with warm staple foods such as whole wheat bread and pumpkin Congee to balance the dietary nature. For people who work in air-conditioned rooms for a long time or often eat spicy hot pot, drinking 2-3 times a week can help prevent overheating, but it is advisable not to exceed 200 milliliters per time. It is recommended for individuals with special constitutions to first undergo traditional Chinese medicine constitution identification, and adjust the ingredient ratio and drinking frequency according to their constitution.