Mung beans can be eaten normally if stored in a cool, ventilated and dry place for one year, free from adverse factors such as direct sunlight and humidity, without obvious corruption, deterioration, moth-eaten or special odor. This is no problem. It may taste a little worse, but eating them will not be harmful to your health.

Mung beans are good ingredients and can be made into mung bean soup. It's delicious, and it can clear fire and stimulate appetite.

1. Mung beans are soaked in cold water for three hours in advance. For convenience, you can make it the night before and cook it the next day. After soaking for a long time, take out mung beans, wash them, put them into a soup pot, and add water to the pot at a ratio of 1: 10.

2. Cover the pot, bring to a boil with high fire, and cook until the mung beans bloom, about 5- 10 minutes. Mung beans can bloom, so don't cook them for too long, which will cause nutrient loss.

3. The cooked mung bean soup is bright in color and delicious. Friends who like sweetness can add some sugar and stir it evenly. You can also put a piece of rock sugar and mung beans in the pot when you start making soup.

How to preserve mung beans!

Method 1: Pour pepper on gauze and wrap pepper with gauze. Take the fresh-keeping bag, pour the mung bean into the fresh-keeping bag, put it into the pepper bag, and tie the bag tightly.

Method 2: First of all, we need to take out the prepared clean and moisture-free beverage bottle, pour the mung bean into it, tighten the bottle cap, and put it in the refrigerator for refrigeration, which can usually last for several months.