1, boiled mung bean soup is generally cooked without opening the lid. It is recommended to cook it in a pressure cooker. Generally, boiled mung bean soup is mostly green.

2. Mung bean skin contains a substance called "flavonoids". Too much contact with air will easily lead to oxidation reaction, which will turn the soup red. Therefore, when cooking mung bean soup, try to make mung beans less exposed to the air.