Soup cooked and then put sugar.
Cooking a lot of sugar will slow down the speed of cooking green beans, it is best to put the soup after cooking, and then put sugar. If put too early, a lot of sugar will slow down the speed of cooking green beans, the soup will be very sticky.
2 green bean soup how to cook easy to rotten1, green beans first soaked and then frozen. Green beans first soaked in water for about 10 minutes, drain the water, put into the freezer, frozen into ice cubes. After soaking the green beans to absorb water, according to the principle of water into ice volume, after freezing, the green beans to crack. Cracked green beans are propped up when they meet hot water, so they can cook and bloom quickly. Just a simple physical change, the nutrition will not be lost.
2, water. Cooking green beans to add water in stages. First add a small amount of water to cook the green beans bloom, and then add the right amount of water to cook the green bean soup, the last is to change to medium heat cooking. It should be noted that this time to keep stirring to prevent paste pot, halfway through the water is less, can then renew the water, so you can shorten the time of mung bean cooking.
3, into the thermos. If you want to cook green beans quickly, you can wash the green beans, put them into a thermos, pour boiling water and cover it. 2-3 hours later, the green beans will swell and soften, and then cook them again, it is easy to cook in a shorter period of time.
4, soak in boiling water for 20 minutes. Wash the green beans, soak them in boiling water for 20 minutes, fish them out and put them in a pot, then add enough cool water and cook them for 40 minutes on high heat.
5, the green beans fried and then boiled. Picked green beans washed and dried, dry fry in the iron pot for about 10 minutes, and then cook, green beans can be cooked very quickly. But be careful not to stir fry, so as not to make the green bean soup has a paste burnt flavor, affecting consumption.
3 mung bean soup health benefits heatmung bean heat power in the skin, so that in order to clear the heat, cooking mung bean soup, do not cook for a long time. This boiled out of the green color of green bean soup, clearer. It is not necessary to eat the beans together when you drink it, you can achieve a good effect of clearing heat.
Detoxificationmung beans detoxification within, so that in order to detoxification, cooking mung bean soup, it is best to cook the mung beans rotten. Such mung bean soup is cloudy in color, less effective in eliminating heat, but stronger in clearing heat and detoxification.
The mung bean is rich in protein and minerals, so the effect of mung bean soup has a certain effect on the summer heat. This time the green beans should be consumed with other things together is the best. For example, mung bean porridge, mung bean smoothie, etc., the mung bean and other staple food with cooking, not only delicious, and mung bean soup effect and function can be best played out.