Thua khiao tom namtan is the real summer soup. Unfortunately, few people know it

Relieving heat is an eternal topic in summer. Traditional Chinese medicine believes that mung beans have a sweet taste, a cool nature, and can return to the heart and stomach meridians

Relieving heat is an eternal topic in summer. Traditional Chinese medicine believes that mung beans have a sweet taste, a cool nature, and can return to the heart and stomach meridians. They have the functions of clearing heat, detoxifying, relieving heat, and promoting diuresis. Mung beans are one of the ingredients with the same medicinal and edible origins, known as the "best food in the world, and the longest grain for the world".

Why is Thua khiao tom namtan "not green"?

Mung beans are rich in phenols, and phenols will oxidize when encountering oxygen, which will turn pink after oxidation. Therefore, if Thua khiao tom namtan is cooked with the pot cover covered in a short time, the soup is not exposed to oxygen, and the soup is green. If the lid of the pot is opened, the polyphenols will be oxidized and the Thua khiao tom namtan will turn red as the cooking time increases. In addition, tap water contains minerals that accelerate the oxidation of phenolic compounds in mung beans themselves. Polyphenols in mung bean skin have a certain inhibitory effect on the temperature regulation center. From the perspective of relieving heat and clearing away heat, the degree of oxidation is not deep, and the effect of Thua khiao tom namtan with green soup will be better.

Then how can we keep the nutrition and make the Thua khiao tom namtan in its original color?

First, use hot water to boil Thua khiao tom namtan. After boiling, take out the soup 5-10 minutes. The soup is clear and green. This green Thua khiao tom namtan has the strongest heat clearing and heat relieving effect; The second is to reduce the oxidation reaction rate. For example, you can use pure water to boil, add a little lemon juice or two or three pieces of vitamin C when cooking Thua khiao tom namtan, or reduce the amount of oxygen in the water to protect polyphenols, reduce the oxidation rate, and keep Thua khiao tom namtan green for a long time.

Add some ingredients to Thua khiao tom namtan

Heat Relieving Thua khiao tom namtan

It seems a little monotonous to cook only mung beans. If you put some of its good partners, Thua khiao tom namtan will become richer and more effective.

1. Job's tears

It has the effects of clearing heat, promoting dampness, strengthening the spleen and appetizing the stomach, while also whitening the skin and reducing facial swelling. Boiling barley and mung beans together and drinking them in summer can alleviate edema and spleen and stomach discomfort caused by heat.

2. Longan

Longan meat not only tastes delicious, but also has the effect of warming the heart and spleen, calming the nerves and tonifying the blood. Adding proper amount of longan in the process of cooking Thua khiao tom namtan can make the Thua khiao tom namtan more fragrant, and can also enhance its effect of conditioning the body.

3. Mint

Thua khiao tom namtan itself has the effect of promoting swallowing and reducing fire, but it will be better if you add some mint. Peppermint has a spicy and cool taste, and when used together, the effect is even better. It is recommended to cook Thua khiao tom namtan first, then rinse the dried mint with water, soak it in water for half an hour, and then boil and cool it over high fire; Filter the mint water and mix it with the cooled Thua khiao tom namtan.

4. Lotus seeds

It has the effects of tonifying the spleen and stopping diarrhea, stopping menstruation, tonifying the kidney and astringent essence, nourishing the heart and calming the mind. When combined with lotus seeds and mung beans, it can achieve better fire clearing and detoxification effects. In addition, they have very low calories and contain a large amount of vitamins, dietary fiber, water, etc. Eating them in moderation can promote gastrointestinal peristalsis, accelerate the metabolism of toxins and waste in the body, and have a certain effect on weight loss and slimming.

5. Pumpkin

Pumpkin has the effects of tonifying the middle and supplementing qi, reducing inflammation and pain, detoxifying and killing insects. Pumpkin Thua khiao tom namtan can, to a certain extent, play a role in strengthening physique, beautifying defecation, and reducing blood lipids.

6. Kelp

It has the effects of tonifying the middle and supplementing qi, reducing inflammation and pain, detoxifying and killing insects. Kelp is rich in nutrients and is a type of seaweed food rich in various trace elements such as iodine, calcium, copper, tin, etc. Green beans and kelp can be used together to cook soup, which can treat acne and skin diseases such as prickly heat.

Finally, don't use an iron pot to cook Thua khiao tom namtan. People with weak bodies, such as the elderly, pregnant women, gout patients, and people taking traditional Chinese medicine should use it carefully. Normal people recommend that you use it 1-2 times a week, about 300ml each time.

Source: Shanxi Provincial Hospital of Traditional Chinese Medicine

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