If you want to cook mung beans quickly, you can wash them, put them in a thermos, pour boiling water and cover them. After 2-3 hours, mung bean grains will swell and soften, and it will boil easily in a short time after cooking.

You can also soak mung beans and freeze them. Soak mung beans in clear water for about 10 minute, drain the water, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking, and are frozen and cracked according to the principle that water becomes ice and its volume becomes larger. Cracked mung beans will disperse when exposed to hot water, can be boiled and bloom soon. It's just a simple physical change, and nutrition will not be lost.

Extended data:

Boiled mung bean soup has a good effect of clearing away heat and toxic materials. Because of its diuretic effect, it can eliminate toxins in the body after drinking food or drugs, and also has certain curative effect on heat swelling, heat thirst, heat dysentery, carbuncle, pox poison and so on. This kind of mung bean soup is turbid in color and has a poor effect of relieving summer heat, but it has a strong effect of clearing away heat and toxic materials.

Modern mung bean soup is commonly used to assist detoxification. For example, eating more mung bean soup in daily diet has a certain effect of eliminating lead poisoning. In addition, drinking mung bean soup can also reduce blood pressure and cholesterol and prevent atherosclerosis.

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