Wash mung beans, control water to dry, pour into the pot and add boiling water. The amount of boiled water is less than 2 cm of mung beans. After boiling, use medium heat. When the water is almost dry, add plenty of boiling water, cover the pot and continue to cook for 20 minutes. Mung beans are crisp and the soup is green.

Method 2:

1, casserole filled with half a pot of water, the fire to boil.

2. Add washed mung beans and boil over high heat.

3. Cover it on a small fire after boiling, don't cover it completely, leave some gaps to avoid the soup overflowing.

4. Uncover the lid during cooking and scoop out the foam floating on the water with a spoon.

5. Stir the soup with a spoon from time to time to avoid touching the pot.

6. Cook until the mung beans bloom and the soup is a bit thick. Add rock sugar.

7. Continue to cook until the rock sugar is dissolved, and cook for about 40 minutes from adding mung beans.

8. Mung bean soup is served in a bowl.

Method 3:

If possible, you can also use an electric pressure cooker, because it takes several hours to cook mung bean soup in an ordinary pot. If you use an electric pressure cooker, the speed is greatly improved and it is not easy to oxidize. The specific steps are as follows:

1. Wash mung beans and soak them for two or three hours in advance;

2. Put it into an electric pressure cooker, pour water and add rock sugar;

3. Select the porridge soup function key and simmer for a while.

How to make the mung bean soup cooked by yourself look more beautiful and drink healthier?

1, don't cook mung bean soup in an iron pot.

When cooking mung bean soup, it is most inappropriate to use an iron pot. Most of the active ingredients of mung beans are in the skin of mung beans. After the flavonoids in mung bean skin interact with metal ions, it may form a dark complex, which will turn the color of mung bean soup black and cause gastrointestinal discomfort and indigestion after eating. Therefore, it is ideal to cook mung bean soup in casserole.

2. Do not add alkali to the mung bean soup.

Mung bean is rich in vitamin B, which is an important part of mung bean's summer-cooling characteristics and can make up for the nutritional loss when sweating. Moreover, alkali will seriously destroy vitamin B, and at the same time, the flavonoid antioxidant components in mung beans will be lost due to the addition of alkali, which will lead to structural changes and yellow color. Therefore, it is best not to add alkali to mung bean soup. If you want to make the soup sticky, consider adding a small amount of oatmeal or glutinous rice to "thicken".

3, mung bean soup can not be drunk every day.

It is no problem to drink mung bean soup properly. The average adult can drink a bowl two or three times a week. Children should consult a doctor according to their physical conditions, because the content of protein in mung beans is more than that in chicken, and the macromolecular protein needs to be converted into small peptides and amino acids under the action of enzymes before it can be absorbed by the human body. Children's gastrointestinal digestive function is poor, it is difficult to digest mung bean protein in a short time, and it is easy to cause diarrhea due to indigestion. Generally speaking, children start eating porridge at the age of 2 to 3, and you can add some mung beans in moderation. You can drink adult quantity after 6 years old.

4, can not drink mung bean soup on an empty stomach.

From the perspective of Chinese medicine, mung beans are cold, and drinking on an empty stomach is easy to hurt the spleen and stomach. People with cold constitution will have cold limbs, cold pain in waist and legs, diarrhea, loose stool and other symptoms, but eating mung beans will aggravate the symptoms, and even cause diarrhea, joint muscle pain caused by stagnation of qi and blood, stomach cold caused by weakness of spleen and stomach, chronic gastritis and other digestive system diseases.

5. Don't drink too much mung bean soup.

Although mung bean soup is delicious, you should not drink too much. The oligosaccharides contained in mung beans are easy to make people flatulence, and mung beans are indigestible food, and excessive drinking can easily damage the spleen and stomach, while excessive drinking of mung bean soup by female friends can easily lead to abdominal distension and dysmenorrhea.

6. Mung beans can't be eaten with Chinese medicine sometimes.

Mung bean itself is a kind of Chinese medicine. If you suffer from exogenous wind-heat and summer heat, taking mung bean soup properly while taking Chinese medicine will play a complementary role. However, people with gastrointestinal weakness, limb weakness, chills, cold pain in waist and legs, diarrhea and other symptoms should avoid eating mung beans when taking traditional Chinese medicine, otherwise it will not only reduce the curative effect of the medicine, but also aggravate the condition. Therefore, whether you can eat mung beans when you eat Chinese medicine can't be generalized. It should be judged according to your condition of cold and heat deficiency and the taste of Chinese medicine you eat.