Cooking green bean soup, sometimes because the cooking time is too long, and the color of the green bean soup reddish and muddy, lost the green beans should be characteristic of the flavor. Here is a list of several ways to boil green bean soup, you may want to try.

Method one

Wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water to the amount of mung beans 2 metric points good, boiling, change to medium heat, when the water to 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.

Method 2

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

Method 3

Wash the green beans, put them into a thermos, pour boiling water and cover them. 3~4 hours later, the green beans have been enlarged and softened, and then cook them in a pot, it is easy to cook the green beans in a shorter period of time.

Method 4

Wash and dry the picked green beans, dry frying in an iron pot for about 10 minutes, and then cook, the green beans can be cooked very quickly.

Method 5

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, the green beans will soon be crispy.

Fast cooking mung bean soup method

Usually, the family cooking mung bean soup, is the first mung bean soaking into the cold water pot with a strong fire after boiling to a small fire simmering, burning mung bean soup turbid gray-yellow, very time-consuming. Fast boiling green bean soup method can avoid this defect, the practice is:

First of all, wash the green beans, drain the water; casserole put water boiling, and then into the green beans, the amount of water should be slightly more than green beans (submerged in the green beans about half an inch) is appropriate; cooking with high heat, cooking to the soup will be collected dry, add boiling water, and the casserole cover tightly, simmering 20 minutes, skimming floating shells, and then cook for another 15 minutes! The green beans will be blossomed and crispy, add sugar that is into the green bean soup.

With the above method of cooking out of the green bean soup, soup clear color green, but also save time.

Reminder: because of the cold nature of mung beans, it is weak spleen and stomach of the elderly to eat with caution.