Author Notes
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
Ingredients
-
250 grams
green bean (mung bean)
-
5 tablespoons
yellow rock sugar (or brown sugar, if you can't find rock sugar)
-
1/2 cup
dried lily bulbs (optional)
-
6 cups
water (can vary)
Directions
-
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.
See what other Food52ers are saying.