New green beans do not soak before cooking, directly with boiling water on fire, five minutes after the small fire simmer until the beans crispy.
The power of mung beans to clear heat is in the skin, and the power of detoxification is within. Therefore, if you just want to eliminate the summer heat, cook the soup when the mung bean amalgamation, with high heat to boil, about 10 minutes can be, pay attention to do not cook for a long time. This boiled out of the soup, the color green, relatively clear. It is not necessary to eat the beans together when you drink, you can achieve a very good effect of summer heat. If it is to clear the heat and detoxification, it is best to boil the beans. This kind of green bean soup is cloudy in color, less effective in eliminating heatstroke, but stronger in clearing heat and detoxification. Of course the taste is slightly different, depending on your requirements.
To make the green beans delicious and tasty, you still need to master certain cooking skills:
1. First of all, wash the green beans, drain the water.
2. water pot first boil, and then put the green beans, the amount of water is slightly more than the green beans (submerged green beans about half an inch), with a high fire to cook, to the soup will be collected when dry, add boiling water, cover the pot tightly, simmer for 20 minutes, skimming the floating shells, and then cook for another 15 minutes, the green beans on the blossom of the crunchy, add sugar that is into the green bean soup.
With the above method of cooking green bean soup, soup clear color green, also save time.