1, mung beans are frozen into ice cubes and cooked:

Soak mung beans in clear water for about 10 minute, drain the water, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking, and are frozen and cracked according to the principle that water becomes ice and its volume becomes larger.

Cracked mung beans will disperse when exposed to hot water, can be boiled and bloom soon. This is just a simple physical change, and nutrition will not be lost.

2. Adding water in stages:

Add a little water to boil mung beans first, and then add a lot of water to boil mung bean soup, which can shorten the maturity time of mung beans. ?

Extended data

Precautions for drinking mung bean soup:?

1, don't cook mung bean soup in an iron pot.

When cooking mung bean soup, it is most inappropriate to use an iron pot. Most of the active ingredients of mung beans are in the skin of mung beans. After the flavonoids in mung bean skin interact with metal ions, it may form a dark complex, which will turn the color of mung bean soup black and cause gastrointestinal discomfort and indigestion after eating. Therefore, it is ideal to cook mung bean soup in casserole.

2. Do not add alkali to the mung bean soup.

Mung bean is rich in vitamin B, which is an important part of mung bean's summer-cooling characteristics and can make up for the nutritional loss when sweating. Moreover, alkali will seriously destroy vitamin B, and at the same time, the flavonoid antioxidant components in mung beans will be lost due to the addition of alkali, which will lead to structural changes and yellow color.

Therefore, it is best not to add alkali to mung bean soup. If you want to make the soup sticky, consider adding a small amount of oatmeal or glutinous rice to "thicken".

People's Network-Drink mung bean soup in one fell swoop and make mung bean soup quickly. 2 points

People's Daily Online-Chinese medicine warns: Don't drink mung bean soup indiscriminately.