IngredientsIntroduction

Red beans40 gramsBlack beans30 gramsGreen beans40 gramsAppropriate amount of rock sugar

Steps for making Three-bean Cooling Soup:

1. Prepare the ingredients.

2. Wash the mung beans, red small beans and black beans, then soak them in water for at least 1 hour;Small red beans3. Put the three types of beans into a pot, add about 600ml of water, and cook over high heat.

Boiluntil it boils, then switch to low heat and simmer for 1 hour.3. When the beans are soft, add rock sugar and continue cooking for another 5 minutes before turning off the heat. Let it cool down, and enjoy the soup with the beans.

4. This three-bean soup can be drunk twice a week, best during the Dog Days of Summer and up to the end of Autumn Equinox.

Kuachai soup can be consumed twice a week, and it is best to drink it during the Dog Days of Summer, extending at the latest until White Dew.