It is best to use cold water. Mung bean soup cooked in cold water is more nutritious, but hot water will destroy the nutrients. But it will take longer to use cold water, and it is easier to cook with hot water.

When cooking mung bean soup, put mung beans into the pot with hot water, which will make the shell of mung beans mature rapidly, and the nutrients contained in mung beans will be destroyed and slowly lost.

Put the mung bean soup into the pot with cold water, heat it slowly, and then cook it slowly with low fire after the water in the pot boils. It has the best taste and nutrition.

Summer heat is prevalent, and mung bean soup is a traditional folk remedy in China. Experts say that the heat-clearing effect of mung beans lies in the epidermis. Therefore, if you just want to cool off the heat, then wash the mung beans when you are cooking soup and cook them with high fire for about 10 minutes. Be careful not to cook for too long.

The soup cooked in this way is green and clear. You don't need to eat beans together when drinking, which can achieve a good summer effect.