One, soaking method, this is the most commonly used, soak in water for 3-5 hours and then cook, very quickly rotten;
Second, frying method, put the green beans into the pot dry frying, about 10 minutes on a small fire, the green bean skin slightly burnt can be eaten when you take out the cooking and convenient and fast, and it is easy to peel out of the sand;
Third, Frozen method, the green beans into the refrigerator for more than 4 hours, eat when you cook, it is easy to bloom;
four, ice water method, did not deal with the green beans in the pot to boil, add 1 bowl of ice water, the green beans by the ice water agitation is easier to cook.
Extended information:
Nutritional composition of mung beans
Each 100 grams of mung beans contain 23.8 grams of protein, 58.8 grams of carbohydrates, 0.5 grams of fat, 80 milligrams of calcium, phosphorus, 360 mg. Also contains carotene, vitamin B1:, vitamin B2:, vitamin E and niacin and a variety of mineral elements.
The protein contained in mung beans is mainly globulin, and contains methionine, tryptophan, tyrosine and other amino acids; in the phospholipids contained in phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components.
How to buy
1, identify whether the green beans are fresh. Selection of green beans must pay attention to pick no mold, no insect mouth, no spoiled green beans, fresh green beans should be bright green, the old green beans will be yellow in color.
2, identify whether the green beans are contaminated. To see if the green beans are contaminated one is to see if the green beans are dry and wrinkled, the second is to see if the green beans are irritating chemical odor.
3, size and proportionate, no impurities and insect eyes of green beans for high-quality green beans; low-quality green beans contain a large number of gravel and other impurities, and more than the moisture bias, easy to damp moldy green beans, with a hand into the pocket of the green beans can be felt dampness.