Method 1: Wash the mung beans and drain them, pour them into a pot, and add boiling water. The amount of boiling water should be enough to cover the mung beans by 2 centimeters. After boiling, use medium heat. When the water content is low, When it is cooked to dryness (be careful to prevent sticking to the pot), add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes, until the mung beans are crispy and the soup is green. Method 2: Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook on high heat for 40 minutes. Method 3: Wash the mung beans, put them into a thermos, pour boiling water and cover. After 3 to 4 hours, the mung beans will have swollen and become soft. If you put it in the pot again, it will be easy to cook the mung beans in a short period of time. Method 4: Wash and dry the selected mung beans, dry-fry them in an iron pot for about 10 minutes, and then cook them. The mung beans will be cooked quickly. Method 5: Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, place the mung beans in the freezer of the refrigerator, freeze for 4 hours, take them out and cook again. The mung beans will crisp up quickly.