1. Wash the mung beans, remove impurities, and soak them in water for half an hour. Then add an appropriate amount of water, bring to a boil over high heat. The poured water will soak the mung beans. Put the mung beans into the pot, add water and bring to a boil over high heat. The cooking time should be controlled within 12 minutes. Be careful not to cook for too long. This is a stewed soup that is green in color and clearer, and can achieve the best thermal effect.

2. When making mung bean soup, you need to pay attention to adding a little more water, because people drink the mung bean soup instead of eating the mung beans in it.

3. After the mung bean soup has been boiled for a few minutes, the water is boiled and an appropriate amount of rock sugar is added. The amount of rock sugar depends on people's preferences. There is no fixed amount. When the mung bean soup is boiled and placed in the refrigerator to cool down, the mung bean soup contains the best open-closed blood, which is healthy. Place it in the refrigerator for about an hour and you can enjoy the cold mung bean soup that clears away the heat.

4. After the mung bean soup has been cooked for a period of time, some mung beans will begin to crack due to the high temperature. It is best not to fish them out and throw them away when we eat them. Because mung beans have the power to heat the skin, if they are thrown away then the nutrients will be lost.