First: when cooking mung bean soup, it is not recommended to put too many mung beans. It is suggested that the ratio of mung bean to water is 1: 10, otherwise the mung bean on it may not burst due to insufficient heating. At the same time, when cooking mung bean soup, reduce oxidation and cover the pot to cook.

Second: If you like to add sugar, it is recommended to add rock sugar instead of white sugar. The boiled rock sugar tastes delicious, and it will taste better after adding sugar.

Third: Casserole is the best way to cook mung bean soup. Do not cook in an iron pan, because the flavonoids in mung beans will react with metal ions, interfere with the antioxidant capacity and therapeutic effect of mung beans, and lead to discoloration of the soup.

Fourth: it is well known that mung beans have the function of clearing away heat and toxic materials, but the heat-clearing effect of mung beans mainly comes from mung bean skin, so mung beans will not bloom for about 10 minutes, which is relatively clear. Because the color of the bean soup at this time is bright green, the dissolved substances are mainly the active components in the bean skin, with the lowest oxidation degree and the strongest heat-clearing ability.

Fifth: when cooking mung bean soup, the bean skin will naturally fall off, and many people will throw away the mung bean skin, which is a pity. Because mung bean skin is cold and sweet, it can clear away heat and detoxify, and the effect of clearing away heat and detoxifying is stronger than mung bean kernel. Mung bean skin also contains a lot of antioxidant components, such as flavonoids.