After mung beans are fried, they rot easily. If you want to fry mung beans quickly, you can put them in a wok and fry them slowly for 4 to 5 minutes. At this time, we must be careful not to fry mung beans, otherwise the cooked mung bean soup will have a burnt taste, which will affect the taste of mung bean soup and obviously reduce the nutritional value of mung bean soup.

There are three other ways to make mung beans easier to boil, namely, freezing them before cooking, adding water at different times when cooking them, and soaking them in boiling water before cooking them.

Mung beans are perishable when cooked after freezing. If you want to cook mung beans quickly, you can wash them in advance, soak them in clear water for ten minutes, then take them out to remove water and put them in the freezer to freeze them into ice cubes. Because mung beans will absorb a certain amount of water during soaking, cracks will appear on the skin during freezing, so they will rot quickly if they are directly put into the pot for cooking.

Mung beans are easy to boil by adding water in stages. Usually, mung beans can also be cooked by adding water in stages. You can put a small amount of water when you start cooking mung beans, and then add a small amount of water after boiling. Repeatedly, you can cook mung beans until they are soft and rotten in a short time. Because mung beans are cooked in this way, mung beans will be constantly stimulated by hot and cold water in the pot, which can make their epidermis break and soften quickly.

Mung beans rot easily after being soaked in boiling water. Usually, after washing, put it into a thermos bottle, then pour it into boiling water, cover the bottle cap, keep it for about 20 minutes, pour it out, put it into a pot, and cook it with high fire. Just after boiling the pot, after three or four minutes, the mung beans in the pot are rotten and soft.