First of all, choose beans, must first fresh, green, full. Those who would have been old, yellowish don't.

2, add salt

If you want to scald the beans into bright green, you can add the right amount of salt. Wash the beans put in a pot, sprinkle salt (more) with a hand rub, you can remove the top of the hair, easy to taste, after rubbing poured into cool water to soak for fifteen minutes, such as salt can be less soak for a while. Because the salt can make the chlorophyll tend to stabilize, hinder its destruction by high temperature, so as not to change color. Because of the high content of potassium in the beans, can be balanced with the sodium in the salt, so it can eliminate the unfavorable effects of salt.

3, the water boiled before adding the soybean

Cool water with soybean will make the soybean more flavorful, but this will also make the pods chlorophyll decomposition more, the color is not so nice. If you want the pods to remain bright green, it is recommended that you add the beans after the water has come to a boil.

4, add enough water at once

Cooking beans before the recommended one-time addition of water, do not add water, this will lengthen the time of cooking beans, so that the chlorophyll of the pods of the beans destroyed more, so that the color is not so green. Meanwhile, keep the water boiling all the time when cooking.

5, "flying water" when the drop of oil or add alkaline water

Salt water cooking beans, add two drops of oil can better maintain the green color. That is, first the beans with boiling water with a little oil fly water before cooking. (Flying water that is blanching) or add the right amount of edible alkaline water in the flying water, cooked out of the wool beans are also green.

6, open the lid to cook

Cooking beans in the process is recommended to maintain a medium heat boiling state, and do not cover the lid to simmer, otherwise it will raise the temperature of the pot, so that the chlorophyll decomposition faster, the beans will soon become yellow.

7, control the cooking time

Maotou generally do not cook for too long, for example, do not cook to split the beans so it will be easy to yellow. Cooking time should be boiling water after cooking 5 to 10 minutes or so, cooking time is too long, the pods of chlorophyll will be completely broken down, how can not become bright green beans.

8, cooked immediately out of the cool water

Maodou cooked not long soaked in hot water, so that maodou will soon turn yellow, you should hurry to fish out, put in cool water or ice water, fish out of the cool immediately, more than a few times to the basic cool, and then to the cool water with a small amount of salt, in order to be able to taste.