Wash the green beans, dry water poured into the pot, add boiling water, the amount of boiling water in order to not over the mung beans 2 centimeters good, after boiling, change to medium heat, when the water to cook dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, and continue to cook for 20 minutes, the mung beans have been crispy, the soup color green.

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 mung beans, put them into a thermos, pour boiling water and cover them. 3-4 hours later, the mung bean grains have been enlarged and softened, and then cook them in the pot, it is easy to cook the mung beans in a shorter period of time.

Method 4:

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, freeze for 4 hours, take out and cook again, the green beans are quickly crispy