1. First soak the mung beans for half an hour, not too much water. Then drain the water, freeze the mung beans in the refrigerator for four hours, boil a pot of boiling water, add mung beans, and they will bloom soon. At this time, mung beans are full of water. After freezing, the inhaled water will freeze and break. When boiled again, it is easy to boil and bloom.

2. Put mung beans in a kettle (kettle), then add boiling water, cover and stew for 3 hours, and then put them in a pot to cook, so that they can also be boiled thoroughly.

3. The golden ratio of mung bean to water is 1: 8, which needs to be cooked slowly.

Matters needing attention in cooking mung bean soup

1. If you want the mung bean soup to be green, you can use pure water or add a little white vinegar to tap water to neutralize the pH value;

2. Put mung beans after the water is boiled;

3. Be sure to cover the mung bean soup;

4, the best and easiest way is to use a pressure cooker, which is fast and has good color;

5. Don't use an iron pot.

Nutritional value of mung bean

The pharmacological effects of mung bean include reducing blood fat, cholesterol, anti-allergy, anti-bacteria, anti-tumor, stimulating appetite and protecting liver and kidney. Mung bean powder has obvious lipid-lowering effect. Mung bean contains a globulin and polysaccharide, which can promote the decomposition of cholesterol in animals into cholic acid in the liver, accelerate the secretion of bile salts in bile and reduce the absorption of cholesterol in the small intestine.

The effective components of mung bean have antiallergic effect and can be used to treat allergic reactions such as urticaria. Mung bean has inhibitory effect on staphylococcus. Protein and phospholipids contained in mung beans can excite nerves and stimulate appetite. Mung bean is rich in trypsin inhibitor, which can protect the liver and reduce protein decomposition and azotemia, thus protecting the kidney.