When cooking mung bean soup, sometimes the color of mung bean soup turns red and muddy because it is cooked for too long, and the unique flavor of mung bean is lost. Here are some cooking methods of mung bean soup, so try it.

Method one

Wash mung beans and control the moisture, pour them into the pot and add boiling water. The boiling water should be less than 2 cm. After boiling, switch to medium heat. When the water is to be boiled dry (be careful not to stick to the pot), add a lot of boiling water, cover the pot, and continue to cook for 20 minutes until the mung beans are crisp and rotten, and the soup is green.

Method 2

Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.

Method 3

Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3~4 hours, the mung bean particles become bigger and softer, and then put them into the pot to cook, so it is easy to cook the mung bean in a short time.

Method 4

Wash and dry the picked mung beans, stir-fry them in an iron pan for about 10 minutes, and then cook them again. Mung beans will be cooked soon.

Method 5

Wash mung beans and soak them in boiling water 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them. Mung beans will be crisp and rotten soon.

Method for quickly cooking mung bean soup

Usually when cooking mung bean soup at home, soak the mung bean thoroughly first, then put it in a cold water pot and boil it with strong fire, and then boil it with low fire. The boiled mung bean soup is turbid and grayish yellow, which is very time-consuming. The method of quickly cooking mung bean soup can avoid this defect, as follows:

Firstly, the mung beans are washed and drained; Boil water in the casserole, then add mung beans, the water is slightly more than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup.

The mung bean soup cooked by the above method is clear and green, and it is also time-saving.

Reminder: Because mung beans are cold, elderly people with weak spleen and stomach should be careful to eat them.