1, prepare a ziplock bag, if not readily available, with gauze stitched on a few stitches can be used, and then the mung beans into the bag, and then injected into the right amount of water, in order to not have it prevailed, and then it will be stored in the refrigerator on the night, and then take out the next day to cook it is easy to "blossom"!

2, will be cleaned and dried mung beans, and then put into the pot, open medium-low heat it fried dry, 10 minutes or so time can be fried and then cooked especially easy to rotten, this method is the most rapid and convenient method, but pay attention to is that, do not fry it fried burnt, otherwise there is a burnt taste, affecting the appetite.

3, the green beans clean, into the thermos, and then pour the right amount of boiling water, soak 2-3 hours, from hard to soft a process, the beans will expand to the original 2-3 times larger, and then cook not only to shorten the time, but also special soft rotten.

4, green beans washed, soaked 1-2 hours in advance, directly into the pressure cooker, open the fire boil, and then turn to a small fire half an hour, this method is the most common method.