When cooking mung bean soup, sometimes the color of the mung bean soup turns red and muddy because it is cooked for too long, and the characteristic flavor of mung beans is lost. Here are several ways to make mung bean soup, you may wish to try it. Method 1: Wash the mung beans and drain them, pour them into a pot, and add boiling water. The amount of boiling water should be enough to cover the mung beans by 2 centimeters. After boiling, use medium heat until the water is about to dry out (be careful to prevent sticking to the pot). ), add a lot of boiling water, cover the pot, and continue to cook for 20 minutes, until the mung beans are crispy and the soup is green. Method 2: Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook on high heat for 40 minutes. Method 3: Wash the mung beans, put them into a thermos, pour boiling water and cover. After 3 to 4 hours, the mung beans will have swollen and become soft. If you put it in the pot again, it will be easy to cook the mung beans in a short period of time. Method 4: Wash and dry the selected mung beans, dry-fry them in an iron pot for about 10 minutes, and then cook them. The mung beans will be cooked quickly. Method 5: Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, place the mung beans in the freezer of the refrigerator and freeze for 4 hours. Take them out and cook again. The mung beans will become crispy quickly. Quick method of cooking mung bean soup. Usually, when cooking mung bean soup at home, the mung beans are first soaked and then put into a pot of cold water, brought to a boil over high heat, and then simmered over low heat. The resulting mung bean soup is turbid and grayish-yellow, which is very time-consuming. A quick way to cook mung bean soup can avoid this defect. The method is: first wash the mung beans and drain the water; put water in the casserole to boil, then add the mung beans. The amount of water should be slightly more than the mung beans (submerge the mung beans by about half an inch). ) is appropriate; cook over high heat until the soup is almost dry, add boiling water, cover the casserole tightly, simmer for 20 minutes, skim off the floating skin, and cook for another 15 minutes, the mung beans will bloom and become crispy. Add sugar to make mung bean soup. Use the above method to cook mung bean soup. The soup will be clear and green in color, and it will save time.

Reminder: Because mung beans are cold in nature, elderly people with weak spleen and stomach should eat them with caution