First, the most commonly used soaking method, soaking in water for 3-5 hours before cooking, will soon rot;

Second, the frying method: put the mung bean into the pot and fry it. Small fire 10 minutes or so, mung bean skin can be slightly burnt. It is convenient and quick to take out and cook when eating, and it is easy to peel and sand;

Third, the freezing method, mung beans in the refrigerator for more than 4 hours, cooked when eating, easy to bloom;

Four, ice water method, put the untreated mung beans into the pot and boil, add 1 bowl of ice water, and the mung beans excited by ice water are more likely to boil.

Extended data:

Nutritional components of mung beans

Every kloc-0/00g mung bean contains 23.8g of protein, 58.8g of carbohydrate, 0.5g of fat, 80mg of calcium, 360mg of phosphorus and 6.8mg of iron. It also contains carotene, vitamin B 1:, vitamin B2:, vitamin E, nicotinic acid and various mineral elements.

Protein in mung bean is mainly globulin, and contains many amino acids such as methionine, tryptophan and tyrosine. Phospholipids contain phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine and other components.

How to buy

1, to identify whether mung beans are fresh. When selecting mung beans, we must pay attention to selecting mung beans without mildew, moth and deterioration. Fresh mung beans should be bright green, and old mung beans will turn yellow.

2. Identify whether mung beans are polluted. See if mung beans are polluted, first, whether mung beans are dry and wrinkled, and second, whether mung beans have irritating chemical odor.

3. Mung beans with symmetrical size, no impurities and no bug eyes are high-quality mung beans; Inferior mung beans contain a lot of impurities such as sand and gravel, and most of them are susceptible to moisture and mildew. You can feel the moisture when you put your hand into the mung bean pocket.

References:

Mung Bean (Food)-Baidu Encyclopedia