How to cook mung beans for the most detoxifying effect

Green beans have the best detoxification effect when cooked until they bloom. It is recommended to pair them with ingredients such as lilies and lotus seeds to enhance their effectiveness. Green bean detoxification is mainly achieved through mechanisms such as promoting metabolism, diuresis and reducing swelling, clearing heat and detoxifying. The key steps include soaking and softening, controlling heat, and pairing ingredients.

1. Adequate soaking

Green bean skin contains anti nutritional factors. Soaking in cold water for more than 4 hours can soften the cell wall and promote the release of active substances. In summer, it can be refrigerated and soaked to prevent fermentation, and the amount of water should be more than three times that of the beans. After soaking, pouring off the floating foam can reduce astringency and retain more polyphenolic antioxidant components.

2. Slow boil over low heat

After the water boils, reduce the heat to maintain a slight boiling state to avoid high temperatures damaging the activity of mung bean protein. Using a clay pot or glassware can evenly heat, and a small amount of dried tangerine peel can be added during the cooking process to help decompose legume oligosaccharides. The most complete release of nutrients is observed when the bean skin cracks open and the soup color is emerald green.

3. Combination with Efficiency Enhancement

Adding 10 grams of dried lilies can enhance the moisturizing and detoxifying effects on the lungs, making it suitable for long-term smokers. Paired with 15 grams of lotus seed core, it can enhance the heat clearing effect and is beneficial for people with oral ulcers. Kelp knots contain alginate, which can adsorb heavy metals when cooked with mung beans. However, patients with thyroid diseases should use caution.

4. Eat at the right time

After cooking, let it stand for 30 minutes to allow the effective ingredients to fully dissolve. The surface layer of mung bean coat contains a large amount of dietary fiber and should not be discarded. The best drinking time is from 3-5 pm during the active period of the bladder meridian. It should be consumed no more than 4 times a week, and those with chronic kidney disease should control their intake.

5. Taboos and Precautions

During the period of taking warm tonifying traditional Chinese medicine, it should be consumed 2 hours apart. Women during menstruation are recommended to use red beans instead. Stop using when diarrhea occurs, and for those with a deficiency cold constitution, add two slices of ginger to mix. Green bean sprouts have different effects from green beans, as the germination process reduces their heat clearing and detoxifying properties. Green beans, as a classic detoxifying ingredient in summer, are recommended to choose fresh beans with plump granules and a green color. Before cooking, it can be repeatedly rubbed with clean water to remove surface residues. Paired with brown rice, it can improve protein utilization efficiency. Daily storage should be sealed and moisture-proof. Green beans that have sprouted and turned red may have slight toxicity and are not suitable for consumption. People with weak physique can add red dates to balance the cold, and people with diabetes should not add rock sugar for flavoring. During continuous consumption, pay attention to observing changes in bowel movements. Normal detoxification reactions include increased urine output, thinning of tongue coating, etc. If there is obvious discomfort, pause and consult a traditional Chinese medicine practitioner.