Tips for quickly cooking mung bean soup:
1, mung beans are soaked first and then frozen. Mung beans are soaked in water before being put into the freezer. Mung beans absorb water after soaking, and according to the principle that water becomes ice and the volume becomes larger, they are frozen and cracked. Cracked mung beans are spread when exposed to hot water, so they can be boiled and blossomed quickly.
2. Add water in stages. When cooking mung beans, you should add water several times, so that you can shorten the time of cooking mung beans.
3. Stir-fry mung beans before cooking. Stir-fry the picked mung beans for 10 minutes before cooking, and the mung beans will soon be boiled.
Extended data
Matters needing attention in cooking mung bean soup:
1, don't use iron pot to cook mung bean soup?
When cooking mung bean soup, it is most inappropriate to use an iron pot. Most of the active ingredients of mung bean are in the skin of mung bean. After the flavonoids and metal ions in the skin of mung bean act, it may form a dark complex, which will make the color of mung bean soup black, which will cause gastrointestinal discomfort and indigestion after eating. Therefore, casserole is the most ideal for cooking mung bean soup. ?
2. Don't add alkali when cooking mung bean soup?
Mung beans are rich in vitamin B, which is an important part of the summer-heat relieving characteristics of mung beans and can make up for the nutritional loss when sweating. And alkali can seriously destroy vitamin B. At the same time, the flavonoid antioxidant components in mung beans will also be lost due to the addition of alkali, resulting in structural changes and yellow color. Therefore, it is best not to add alkali to the mung bean soup. If you want to make the soup sticky, consider adding a small amount of oatmeal or glutinous rice to "thicken". ?
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