2. Cooking with pure water. China Agricultural University Food and Nutrition Laboratory once used tap water, mineral water, pure water, distilled water to simmer green bean soup. Distilled water made the greenest color of green bean soup, followed by pure water and mineral water.

Related Descriptions

Mung bean soup is a traditional Chinese folk product to eliminate summer heat. There are many different ways to make green bean soup and many different flavors. The most prominent ones are Job's Tears Green Bean Soup, Lily Green Bean Soup, Pumpkin Green Bean Soup, and Seaweed Green Bean Soup.

To avoid eating green beans too cold, you can not drink green bean soup. You can choose another way to eat, is to eat green bean porridge. The way to do this is to wash the rice and mung beans separately and put them into a pot with water to cook porridge. At the same time, if you want to drink sweet water cooked with mung beans alone, make sure to boil it so that it is not too cold to eat, because it is coldest when it is just boiled and blossomed.

Folklore: Mung beans are known as "the good grain of the earth"; because of its rich nutrition, wide range of applications, loved by the people. In China's Han, many areas, the fifth day of the first month of the lunar calendar, everyone's small family with mung beans, soybeans, peas, broad beans, cowpeas cooked rice to eat, called eating five beans. Legend has it that it originated in the Song Dynasty, Ouyang Xiu liked to eat five beans, and the common people have followed suit.