Method one

Wash the mung beans, soak them in boiling water for 20 minutes, fish them out and put them into a pot, then add enough cool water and cook them for 40 minutes on a high flame.　　

Method 2

Wash and dry the picked mung beans, dry-fry them in an iron pot for about 10 minutes, and then cook them, and the mung beans can be cooked quickly.　　

Method 3

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 and freeze for 4 hours, take out and cook again, and the green beans will soon crisp up.　　

Method 4

Wash the green beans, put into a thermos, pour boiling water to cover. 3~4 hours later, the green bean grain has risen and become soft, and then under the pot to cook, it is very easy to cook the green beans in a shorter period of time.　　

Method 5

Wash the green beans and control the water, pour into the pot, add boiling water, the amount of boiling water to the amount of mung beans without 2 centimeters good, 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, to be the mung beans have been crispy, the soup color turquoise when you can.

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Mung bean porridge does not red method

Reasonable way to cook mung bean, mung bean porridge, mung bean soup will not change color, only need to add half a spoonful of vinegar, or squeeze half a spoonful of lemon juice, you can let the mung bean soup in the air in the middle of the longer to keep the color of turquoise.

Tips for cooking mung bean porridge and mung bean soup:

1, you need to soak the mung beans first and then freeze them. Green beans first soaked in water for about 10 minutes, drain the water, put into the freezer, frozen into ice cubes. After soaking the green beans to absorb water, according to the principle of water into ice volume becomes larger, after freezing, the green beans propped up cracks. Cracked green beans are propped up when they meet hot water, so they can quickly cook and bloom. 2, you can also add water in stages. Cook green beans to add water in stages. First add a small amount of water to cook the green beans bloom, and then add the right amount of water to cook the green bean soup, the last is to change to medium heat cooking. It should be noted that this time to keep stirring to prevent paste pot, halfway through the water is less, can then renew the water, so that you can shorten the time of mung bean cooking.

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Mung bean and what to eat together

1, oats Oats belongs to the coarse grains, a lot of people will choose to eat oats as their staple food, which can be seen in the nutritional value of the oats. As coarse grains of mung beans and oats, the combination of the two can not only meet the daily intake of dietary fiber, smooth bowel movement, but also control blood sugar levels. It is a very good dietary combination of ingredients.

2, cowpeas Cowpeas we usually fry to eat, here, perhaps we have overlooked the green beans and cowpeas together in soup, in fact, is quite a double heat and detoxification effect. Especially in the summer, children are prone to prickly heat and boils, this time with green beans and cowpeas soup, to the child to take, is the most effective dietary therapy.

3, pumpkin Green beans and pumpkin contain a considerable amount of dietary fiber, eat more green beans and pumpkin, not only can eliminate toxins in the body, so that the intestinal tract to ease the burden, relieve your hangover suffering, but also more than a variety of vitamins and trace elements.

4, rice Mung bean diluted rice, but also our elders at home in the hot summer will prepare the food. In addition to mung beans and rice is good for digestion, but also easy to digest and absorb, sensitive stomach can be more people to eat.

5, amaranth Green beans really can't stay away from the food in summer, because of the cool and relief. Then coupled with the effects of amaranth, more able to play the role of summer thirst and prevent dysentery. In the hot summer, if you have a heat stroke, or feel too hot to eat, you can try green beans with amaranth.

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Tips for cooking mung bean soup

Cooking mung bean soup to control the length of time As mung bean's heatstroke-proof active ingredient may be mainly polyphenol antioxidant substances are mainly based on the maintenance of their activity, for the heatstroke-proof efficacy of the mung bean is very important. The pot should be covered during cooking to minimize the contact area with oxygen. At the same time, cooking may wish to boil within 10 minutes of the soup taken out to drink alone, because, at this time, the color of green bean soup is turquoise, dissolved substances are mainly active ingredients in the skin, and the lowest degree of oxidation, the strongest heat-clearing ability. After taking out these soups, add boiling water and continue to cook until the beans are cooked and consumed. Don't add alkali when cooking mung bean soup Mung beans are rich in b vitamins, which is an important part of the heat-relieving properties of mung beans and can make up for the loss of nutrients when sweating. And alkali will seriously damage a variety of b vitamins. At the same time, mung beans in the flavonoids antioxidant components will be added to the loss of alkali, resulting in structural changes, the color to yellow. Therefore, it is best not to add alkali to cook green bean soup. If you want to cook the soup sticky some, consider adding a small amount of oatmeal or glutinous rice to "thicken". Don't use iron pot to cook green bean soup The flavonoids in the skin of green beans and metal ions, may form a darker color complex. Such as green bean soup with honey, will produce a black color, it is this reason. This reaction is not toxic substances, but may interfere with the antioxidant effect of mung beans, hindering the absorption of metal ions. Therefore, when cooking green bean soup, do not use iron pot, use casserole best.