Mung bean is one of the main ingredients of summer heat, with its mung bean porridge, mung bean soup, mung bean cake, mung bean sprouts and so on can be, not only taste, nutrition, but also has a lot of therapeutic functions. So when summer is in full swing, almost every family will use it to prevent heatstroke and clear away heat and toxins, but not all families will do well with mung beans and use them well. But not all families make good use of mung beans. To make mung beans delicious, you need to master certain cooking skills. Cooking tips for mung bean soup When cooking mung bean soup, sometimes the color of the soup becomes red and muddy because it is cooked for too long, and the characteristic flavor of mung beans is lost. Here is a list of several ways to make mung bean soup, you may want to try. Method I will wash the green beans and control the water, pour into the pot, add boiling water, the amount of boiling water in order to not over the green beans 2 centimeters good, boiling, change to medium heat, when the water to dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, continue to cook for 20 minutes, until the green beans have been crispy, the soup color turquoise when you can. Method 2 Wash the green beans, soak in boiling water for 20 minutes, fish out and put into the pot, then add enough cool water, high heat and cook for 40 minutes. Method three will be washed, put the green beans into a thermos, pour boiling water to cover. 3 ~ 4 hours later, the green beans have been enlarged and softened, and then under the pot to cook, it is easy to cook the green beans in a shorter period of time. Method four will pick the good green beans to wash and dry, in the iron pot dry frying for about 10 minutes, and then cook, green beans can be quickly cooked. Method 5 Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans into the freezer, frozen 4 hours, take out and then cook, green beans quickly crispy.