Warning! Minor Heat Approaching!

About us: Locals that care. Ringy helps remove the barriers of living abroad. Text to get local guidance, assistance, experience, and more!

Growing up in a traditional Cantonese family, I know that soup is one of the essential parts of my daily life. In different seasons, my grandma and mom will cook me different soup. Cantonese believe that by drinking different soup in different seasons can help us keep the balance of our inner system and keep us away from some disease.  Soup also plays a role in clearing heat, nourishing beauty, strengthening physical health, and nourishing vital organs of the human body.

Therefore, the Cantonese soup is very rich in content. In a relatively dry season, there are varieties for moistening the lung and building healthy blood. There is cool-natured soup for angry people and heat-intense soups for people who are cold. There are also various kinds of soup especially for the good of women.

The most popular soups are green bean pork soup in the summer to keep us cool and carrots and chicken feet soup to keep us warm in the chilling winter.

As tomorrow is the “minor heat” --- the 11th solar term of the 24 solar terms from traditional East Asian calendars, which refers in particular to the day when the Sun is exactly at the celestial longitude of 105°. We would like to share with all our users a lovely, easy do-it-yourself soup and clear away your summer (internal) heat-- “xiāo shǔ 消暑”.

Chinese Green Mung Bean Soup 绿豆沙

Recipe type: Dessert

Prep time:  5 mins 

Cook time:  45 mins 

Total time:  50 mins

Ingredients

5 ounces green beans (mung beans)

4 cups water

1.5 - 2 ounces sugar or more, (preferably rock sugar) according to your taste

Instructions

1. Fill water in a container, add green beans, and wash by rubbing beans with palms of the hand. Discard water. Repeat two or three times until water is clear.

2. Drain green beans put in a pot and fill with 4 cups of water. Cook on medium-high heat with the lid on until it boils.

3. Turn heat to medium and let it cook about 20 minutes. You will see that the beans start to plump and split. At this time keep lid partially open, as the boiling water will produce a foam which will spill over the pot.

4. When all the beans have opened and you see the yellow part, time to add sugar. If you do not have rock sugar, use brown sugar. (White sugar gives the soup a sour taste)

Enjoy!

Check out our previous China life tips!

 If you find this article useful, 

please share it with your friends--

Click the upper right-hand button to share on moments.

Follow us to stay tuned for the latest original tips for China expat life.

---

Long press QR code

Tap "Scan QR Code in image" or "Extract QR Code"  to follow 

Anything worth sharing? 

Write to us: 

[e-mail]

or

[e-mail]