There is no need to soak mung beans in advance. Soaking mung beans in advance will make mung beans germinate easily, and the mung bean soup cooked after soaking will be red. Mung bean soup is an essential drink to relieve summer heat. Rich in protein, vitamins and other nutrients, it is beneficial to human body after drinking. There are many kinds of mung bean soup, such as barley mung bean, lily mung bean, mint mung bean, pumpkin mung bean and so on.

Do you need to soak mung beans in advance to cook mung bean soup?

Although soaking mung beans in advance can remove the dust on the surface of mung beans, and it is more convenient and faster to cook mung bean soup, the temperature is high in summer, and soaking mung beans in advance will lead to sprouting of mung beans in most cases, making them inedible. Moreover, the mung bean soup cooked in advance is red, and the color and taste are not very good.

Mung beans are rich in nutrients, which can help people increase their appetite, reduce blood fat and cholesterol, resist allergies, detoxify and protect their liver. As a necessity to relieve summer heat, mung bean soup can clear away heat and toxic materials, quench thirst and effectively promote metabolism.

There are many kinds of mung bean soup, which is mixed with other ingredients and has other benefits to the human body. When cooking mung bean soup, the first thing to pay attention to is the cooking time. It is best to boil it for 7-8 minutes in winter and 5-6 minutes in summer. The second suggestion is to use stainless steel pot or casserole, and it is better not to use iron pot, because the substance in mung bean skin will react with iron ions, so cover the pot when cooking, otherwise, it will turn "mung bean soup" into "red bean soup".