Do you use hot or cold water to soak mung bean vermicelli? Next to answer this question, take a look. The temperature of the soaking mung bean flour skin needs to look at the thickness of the soaking mung bean flour skin, if the mung bean flour skin is relatively thin, you can use cold water to soak, if the flour skin is thicker then you need to use hot water to soak, the thicker the skin needs to soak for a longer period of time.

Mung Bean Skin Identification

Color: Mung Bean Skin is generally creamy white or slightly egg green.

Touch: touch the mung bean vermicelli will have some elasticity, with the hand pulling the toughness.

Taste: eating green bean vermicelli is not soft, not bad, and mixed with potato, corn starch vermicelli, no elasticity.

The above is to introduce you to the mung bean vermicelli with hot water or cold water, I hope it will help you.