Various cooking methods of mung bean soup When making mung bean soup, sometimes the soup will turn red and muddy due to the cooking time being too long, and it will lose its characteristic flavor. I have listed several ways to make mung bean soup here, you may wish to try it. Method 1: Wash the mung beans, drain the water and pour it into the pot. Add boiling water. The amount of boiling water should be enough to cover the mung beans by 2 centimeters. After boiling, use medium heat. When the water is about to dry out (be careful to prevent sticking to the pot) , add a large amount of boiling water, cover the pot, and continue to cook for 20 minutes. The mung beans are crispy and the soup is green in color.

Method 2: Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook on high heat for 40 minutes. Method 3: Wash the mung beans, put them in a thermos, pour boiling water and cover. After 3-4 hours, the mung beans will have swelled and softened. If you add the pot to the pot again, it will be easy to cook the mung beans in a short period of time.

Method 4: Wash and dry the selected mung beans, dry-fry them in an iron pot for about 10 minutes, and then cook them. The mung beans will be cooked quickly. Method 5: Wash the mung beans and soak them in boiling water for 10 minutes. After cooling, place the mung beans in the freezer of the refrigerator and freeze for 4 hours. Take them out and cook again. The mung beans will crisp up quickly