However, to have a delicious green pennywort and bean water that is not fishy or messy, the selection of ingredients and processing play a very important role.
According to nutrition experts, pennywort contains many vitamins, minerals and beneficial plant compounds. Pennywort is rich in vitamin B, vitamin C, carotenoids and antioxidants, and is commonly used as drinking water in many Asian countries.
To make delicious green pennywort and green bean juice, you should choose fresh pennywort, young green leaves, not wilted. Vegetables need to be soaked in diluted salt water and washed thoroughly to remove soil and sand. Green beans should be chosen that have been peeled, soaked for about 2-3 hours before cooking to make the seeds softer and easier to grind.
A secret shared by many chefs is to steam or cook green beans just right, avoid cooking too soft, causing the drink to become thick and lose its natural flavor. Then, grind pennywort separately with just enough water and filter out the juice. Cooked green beans are ground finely, mixed with pennywort juice in appropriate proportions to create a light consistency.
To enhance the flavor, you can add a little rock sugar instead of white sugar. Rock sugar helps with a light sweetness, not overwhelming the natural aroma of pennywort and green beans. When drinking, you should add ice to make the drink more refreshing.
Experts also note that you should not use too much sugar or drink in large quantities for a long time. A glass of green pennywort processed properly not only helps quench thirst but also supplements many nutrients for the body in hot weather days.
