綠豆 - green beans (or mung beans). Chilled green bean soup (also known as mung bean soup), a traditional Chinese soup my mother would ALWAYS make to combat the hot weather. I grew up drinking this over the summer. My mother believed that this is the cure-all for skin: acne, eczema, blotchi-ness - you name it, and this is the cure. I'm not so sure about that, but I can't deny the cooling effect it has! This recipe can vary greatly due to personal preference. I like it mushy and chilled. You can adjust: water level, sweetness, degree of mushiness, to your preference. —Betty
green bean (mung bean)
yellow rock sugar (or brown sugar, if you can't find rock sugar)
dried lily bulbs (optional)
water (can vary)
In This Recipe
In a large bowl, cover green beans with cold water and soak for about 2 hours, or overnight.
Drain green beans and place in a saucepan. Pour water in until it is about 1-2 inches from the rim of the saucepan. NOTE: The 6 cup measurement can vary according to personal preference or size of your saucepan. Add in dried lilies
Place on high heat until it boils. Then, reduce to low and simmer, covered, for another 1-2 hours, depending on how mushy you want your green beans to be. The green beans should blossom and shells should separate. Add rock sugar, and stir until dissolved. You can get a quick taste to see if the soup is sweet enough.
Remove from heat and let sit, covered, for another 30 minutes. Cool to room temperature, then chill in refrigerator. Serve cold.