Additionally, you can see if the water you are soaking in is green, and there have been reports of dyed green beans being sold for some time now, so as long as the color of the water doesn't change, basically, it's not a problem.
Attached: Cooking green bean soup skills
Method one
Wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water in order to not over the green beans 2 centimeters good, boiling, change to medium heat, when the water to cook dry (pay attention to prevent sticking to the pot), add a lot of boiling water, cover the lid, and continue to cook for 20 minutes, to be the green beans have been crispy, the soup color turquoise when you can.
Method 2
Wash the green beans, soak them in boiling water for 20 minutes, fish them out and put them in a pot, then add enough cool water and cook them for 40 minutes on high heat.
Method 3
Wash the green beans, put them into a thermos bottle, pour boiling water and cover it. 3~4 hours later, the green bean grains have been enlarged and softened, and then cook them in a pot, it is easy to cook the green beans in a shorter period of time.
Method four
Wash and dry the picked green beans, dry frying in an iron pot for about 10 minutes, and then cook, the green beans can be cooked very quickly.
Method 5
Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans into the freezer of the refrigerator and freeze for 4 hours, take out and cook again, the green beans will be crispy soon.
Fast cooking green bean soup method
Usually, the family cooking green bean soup, is the first to soak the green beans into the cold water pot with a strong fire after the fire to boil and then change to a small fire simmering, burning out of the cloudy green bean soup grayish-yellow, it is very time-consuming. Fast boiling green bean soup method can avoid this defect, the practice is:
First of all, wash the green beans, drain the water; casserole put water to boil, and then into the green beans, the amount of water should be slightly more than the green beans (submerged in the green beans about half an inch) is appropriate; cook with high heat, cook to the soup will be collected dry, add boiling water, and the casserole cover tightly, simmering for 20 minutes, skimming floating shells, and then boil for another 15 minutes! The green beans will be blossomed and crispy, add sugar that is into the green bean soup.
With the above method of cooking out of the green bean soup, soup clear color green, but also save time.