When cooking mung bean soup, sometimes because it is cooked for too long, the color of mung bean soup is red and muddy, and the characteristic flavor of mung bean is lost. Here, several methods of cooking mung bean soup are listed, so you might as well try.

Method one

Wash mung beans and control the moisture, pour them into the pot, and add boiling water. The amount of boiling water should be less than 2 cm. After boiling, switch to medium heat. When the moisture is to be boiled dry (pay attention to prevent sticking to the pot), add a lot of boiling water, cover the pot, and continue cooking for 20 minutes until the mung beans are crisp and the soup is green.

Method 2

Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.

Method 3

Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3~4 hours, the mung bean granules have grown big and softened, and then boiled in the pot, it is easy to boil the mung bean in a short time.

Method 4

Wash and dry the picked mung beans, fry them in an iron pan for about 10 minutes, and then cook them again, and the mung beans will soon be boiled.

Method 5

Wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean in the freezer, freeze it for 4 hours, take it out and cook it. The mung bean will be crisp and rotten soon.

Quick cooking mung bean soup method

Usually, when cooking mung bean soup at home, the mung bean is soaked first, then put into a cold water pot and boiled with strong fire, and then boiled with low fire. The cooked mung bean soup is turbid and grayish yellow, which is very time-consuming. The method of quickly cooking mung bean soup can avoid this defect, as follows:

First, wash the mung beans clean and drain the water; Boil water in the casserole, and then add mung beans, the water should be slightly more than mung beans (about half an inch immersed in mung beans); Boil with strong fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating husk, cook for 15 minutes, and then the mung bean will blossom crisp and rotten, and add sugar to get the mung bean soup.

The mung bean soup cooked by the above method is clear and green, which also saves time.

Reminder: Because mung beans are cold, elderly people with weak spleen and stomach should eat carefully.