Green bean soup put rock sugar is the best.

Cooking green bean soup is generally recommended to put rock sugar after the green beans are cooked, so as to maximize the green beans soft, sweet, in the nutritional value and taste is superior, if you put it too early, the rock sugar will slow down the speed of the green beans cooked, cooked soup will also be more viscous, there may be lumps, if you put it too late, the sugar did not fully penetrate the beans, only the sweetness of the soup.

How much rock sugar to put in green bean soup is to look at personal taste, in general, 250 grams of green beans need to put 50 grams of rock sugar, if you like the sweetness is more, you can increase the 5-8 grams, if you usually eat less sugar or micro-sugar, you can appropriately reduce the 8-10 grams, but you need to pay attention to, add rock sugar should not be too much, so as not to have only the sweetness, no original flavor of the green beans, will also bring certain counterproductive.

Production Essentials

1, boiling time should not be too long, boiling 3 to 5 minutes to clear green soup is good.

2, take a stainless steel pot, add water. Boil into the green beans, cover the pot. 3 minutes later, scoop out the soup inside, placed inside a large white bowl. This time the soup is green, clarified and transparent. This is the true color of the mung bean skins when cooked.

3, to reduce oxidation, cover the pot to cook is appropriate.

4, avoid cooking with an iron pot, because the flavonoids in mung beans react with metal ions, which will interfere with the antioxidant capacity and therapeutic effect of mung beans, and soup discoloration.