1. Prepare ingredients: mung bean: right amount, corn granule: right amount, carrot: right amount, (carrot is best) water: right amount.

2. Remove impurities from mung beans, wash them with clear water, and then add water. The first trick: the pot for cooking mung bean soup must be scrubbed clean, and there can be no oil stains. The second trick: add cold water or slightly warmer water to the water, and never heat the water.

3. Cover the pot, heat it to the boiling point on medium-high heat, and turn to low heat to continue cooking. The third measure: don't lift the lid when cooking. The fourth measure: don't add water after the water is boiled. You need to replenish enough water at the beginning.

You can turn off the fire by observing a little bean skin floating on the water. Stew for a while, then add corn and carrots, and then open the lid.

Four tips for cooking mung bean soup:

1. The pot for cooking mung bean soup must be scrubbed clean, and there can be no oil stains.

2. Add cold water or slightly warmer water when adding water, and never heat water.

Don't lift the lid when cooking.

Never add water after the water is boiled. You need to replenish enough water at the beginning.