2. Take a stainless steel pot and add water. Boil and put the green beans, cover the pot. 3 minutes later, scoop out the soup inside and put it in a large white bowl. At this point the soup is green, clear and transparent. This is the true color of the mung bean skins when cooked.
3. To reduce oxidation, it is better to cover the pot and cook.
4. Avoid cooking in an iron pot, because the flavonoids in mung beans react with metal ions, which can interfere with the antioxidant capacity and therapeutic effects of mung beans, and discoloration of the soup.
5. Cooking mung bean soup, mung bean skin naturally fall off, many people will skim the mung bean skin out and throw away, this is a pity. Mung bean skin, cold and sweet, can solve the heat toxicity, its heat detoxification effect is stronger than the mung bean kernel. Mung bean skin also contains a lot of antioxidant components, such as flavonoids.
6. When cooking mung bean soup, the recommended ratio of mung beans to water is 1:10, cook mung beans in boiling water into a green broth for bean soup separation, soup is not only a summer drink, but also a detoxification effect. Fish out the green beans when cooking soup to cook porridge to eat; use the fished out green beans to stew meat, meat flavor, texture is very good, green beans can also decompose the toxins in meat products.