Needed.

Green bean soup is a common summer food, the main ingredients for green beans. Before simmering green bean soup is recommended to soak the green beans for a while, not only can the surface of the green beans residual dust and other harmful substances to remove, but also make the green beans have softened. In the cooking time cooked faster, nutrients precipitation is also faster.

But be careful not to use the iron pot to cook mung bean soup, so as not to blacken the mung bean soup, in the taste and nutrition is worse, it is recommended to use the casserole is better.

Mung bean soup boil bloom good or not bloom good:

according to their own needs. Green bean soup boiled bloom and not bloom are available, according to their own needs and preferences for green bean soup to decide, if you like the taste of more soft green bean soup, want to consume mung beans and green bean soup, then boiled bloom will be more suitable, bloom after the high rate of sand, the taste is better.

If you just want to clear the heat, then its non-flowering is a better choice, do not need to consume mung beans, only need to consume mung bean soup.