Soak in advance before cooking. Soaking in advance is faster than cooking directly.

Method one

Wash mung beans, control the moisture, pour into the pot, and add boiling water, the amount of boiling water is less than 2 cm of mung beans.

Ok, after boiling, switch to medium heat. When the water is about to boil dry (pay attention to prevent the pan from sticking), add a lot of boiling water.

Cover the pot and continue to cook for 20 minutes until the mung beans are crisp 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 over high heat.

Forty 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 grains have swelled and softened.

After cooking in the pot, it is easy to cook mung beans in a short time.

Method 4

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

Rotten.

Method 5

Wash mung beans and soak them in boiling water for 10 minute. After cooling, put the mung bean into the freezer and freeze it for 4 hours.

Hours, take out and cook, mung beans will be crisp and rotten soon.

Quick cooking mung bean soup method

Usually, when cooking mung bean soup at home, the mung bean is soaked first, then put into a cold water pot and boiled with strong fire, and then switched to low fire.

Boiling, the mung bean soup is turbid and grayish yellow, which is very time-consuming. The method of quickly cooking mung bean soup can be avoided.

This defect, the practice is:

First, wash the mung beans clean and drain the water; Boil the water in the casserole, then add the mung beans, the amount of water should be slightly.

More than mung beans (about half an inch immersed in mung beans) is appropriate; Boil with high fire until the soup is almost dry, add and boil away.

Water, cover the casserole tightly, stew for 20 minutes, skim the floating skin shell, and cook for 15 minutes, and the mung bean will bloom crisp.

Rotten, add sugar to make mung bean soup.