Three hours. Mung beans need to be soaked for more than three hours, because mung beans are hard, so it takes a long time to cook without soaking. If mung beans are soaked in cold water, it is generally recommended to soak them for 3-6 hours. At this time, most of the mung beans have softened, so it will be easy to cook if cooked again, and the taste is soft and delicate.

Mung beans can be eaten, and starch can also be extracted to make bean paste and vermicelli. Wash and put into flowing water, dry in the shade and germinate, and make sprouts to eat.

Precautions:

1, don't cook for too long, cook for 3~5 minutes, and clear green soup is the best.

2, reduce oxidation, cover the pot and cook.

3. Avoid cooking in an iron pan, because the flavonoids in mung beans will react with metal ions, which will interfere with the antioxidant capacity of mung beans and discolor the soup. After the chemical reaction between flavonoids in mung bean skin and iron ions on the iron pot, it is possible to form a dark mixture, which makes the original green mung bean soup look like a pot of ink.

4. When cooking mung bean soup, it is suggested that the ratio of mung bean to water is 1: 10. Boil mung beans in boiling water to make green clear soup, and separate the bean soup. This soup is a summer drink. Take out mung beans when cooking soup and porridge.