Boiled mung bean porridge mung beans should be soaked, which can soften mung beans and cook them more quickly. However, if you cook in a pressure cooker or rice cooker, you can cook directly for 45 minutes without soaking in advance.

Mung bean soup practice:

1, preparation materials: 200 grams of mung beans, 3 tablespoons of sugar, and appropriate amount of water.

2. Soak mung beans for one night.

3. Put it into the pot and add the right amount of water.

4, press the button to cook.

5. Add sugar before cooking.

Brief Introduction of Mung Bean Soup: Mung Bean Soup is a soup made of mung beans and water as the main ingredients, and it is a traditional folk food in China to relieve summer heat. Mung bean soup has a variety of cooking methods and tastes, the most important of which are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Every100g contains protein 22. 1 g, fat 0.8g, carbohydrate 59g, crude fiber 4.2g, calcium 49mg, phosphorus 268mg, iron 3.2mg, carotene/kloc-0.8mg and vitamin b/kloc-0.52mg. Protein is mainly globulin, and its composition is less methionine, tryptophan and tyrosine. Among the phospholipid components of mung beans, there are phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, glycerophosphate, phosphatidylserine and phosphatidic acid.