Seasonal Tastes: A Fresh Take on Mung Beans and Watermelons
Recipe for the Great Heat solar term (begins approx. July 22)
The Great Heat solar term marks the hottest time of the year, and when the temperatures are at their peak our bodies crave light, healthy meals.
In traditional Chinese culture, nothing beats the heat like mung beans and watermelons, which can dissipate heat inside our bodies, rehydrate cells, and remove damp energy.
We hope you enjoy this refreshing mung beans recipe during the Great Heat solar term.
Ingredients (serves 4) :
50 g watermelon rinds
1 pinch salt
200 g mung beans
400 g water
1 tablespoon Chinese black vinegar
1 tablespoon light soy sauce
1 tablespoon white sugar
1 clove garlic
1 green onion
3 tablespoons oil
1. Soak the mung beans in water overnight.
2. Mince the garlic, green onion, and shallot. Place them in a bowl and pour hot oil over them (the oil should be heated until it starts to smoke). Add balsamic vinegar, light soy sauce, and sugar. Stir well and set the sauce aside.
3. Cut out the red flesh of the watermelon to enjoy on its own. For this recipe, we’re only using the rind (the white portion between the flesh and the green skin). After the flesh is cut out, peel off the skin and cut the rind into thin slices. Sprinkle these with a thin layer of salt, then let them stand for 15 minutes. Rinse and drain.
4. Drain the mung beans and place them in a blender with 400 ml of fresh water. Blend well, then pour the mixture into a pot, using fine gauze to filter out the residue and pulp as you pour.
5. Heat the pot, stirring constantly until the mixture bubbles and turns into a paste.
6. Pour the paste into a mold or bowl and leave it in the refrigerator for at least 3 hours. After taking it out, cut it into 1-inch cubes.
7. Place the mung bean jelly and watermelon rinds onto plates and pour on the sauce from step 2. You can also add a little chili according to your personal preference.