1. Soak mung beans in water for about 10 minutes, drain off the water, put them in the freezer, and freeze them into ice cubes. After soaking, mung beans absorb water, and based on the principle that water freezes into ice and becomes larger, the mung beans are frozen and cracked. Mung beans with cracks are stretched open when exposed to hot water, so they can be boiled and bloomed quickly. It's just a simple physical change, and the nutrients will not be lost. Add water in portions. First add a small amount of water to boil the mung beans and then add a large amount of water to boil the mung bean soup. This can shorten the time for the mung beans to mature.

2. Soak and cook mung beans in boiling water in advance: Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, put the mung beans into the freezer compartment of the refrigerator, freeze for 4 hours, take them out and cook again. The mung beans will crisp up quickly, and they will be cooked after 30 minutes.

3. Stew and crisp method: wash the mung beans, drain the water, put water in the casserole to boil, then add the mung beans, the amount of water should be slightly more than the mung beans (submerge the mung beans by about half an inch). Suitable; cook over high heat until the soup is almost dry, add boiling water, cover the casserole tightly, simmer for 20 minutes, skim off the floating skin, cook for another 15 minutes, the mung beans will bloom and become crispy, add sugar and serve. Make mung bean soup. The key to this method compared to the above method is stewing. The cooked mung bean soup tastes softer.

4. Dry pan frying method: wash and dry the selected mung beans, dry fry them in an iron pot for about 10 minutes, and then cook. The mung beans will be cooked very quickly, about 40 minutes Can be cooked. Stir-frying in a dry pot is a method that many people have never tried. The additional stir-frying process allows you to quickly cook mung bean soup without freezing or refrigeration in the refrigerator, without the need to brew it in advance!

5. The lazy version of skillfully cooking mung bean soup: wash the mung beans, put them in 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. This method is very simple and suitable for friends who have no cooking skills and no cooking experience. It is convenient and quick.