Cooking green bean soup, teach you a trick, do not need to soak the water, 10 minutes to cook bloom!

Summer is here, so hot weather we have to pay attention to prevent heatstroke, heatstroke is not a small thing, serious life-threatening health. Once heatstroke once, that time was pulled to the old Chinese doctor there acupuncture, by the needle two on the good. In summer, we do a good job in advance to prevent heatstroke, drink more water to the body to cool down, do not go out in the sun, but also easy to get sunburned. The best way to relieve the summer heat is to cook green bean soup to drink, every summer, the roadside there are people doing public service to distribute free green bean soup, green bean soup can be drunk to relieve the heat, but also can quench the thirst.

We should often cook green bean soup to drink at home, you can also cook green bean porridge, cool and summer, the flavor is also great. Whether you are cooking green bean soup or green bean porridge, green beans need to be soaked for a long time before cooking. So before cooking need to be prepared in advance, but sometimes just think of cooking green beans, the results did not soak, which is very embarrassing. But today I teach you a trick, summer cooking green bean soup does not need to soak the water, 10 minutes to cook.

First of all, we prepare the green beans, wash them and put them in a bowl, add the right amount of water, just missing the green beans. Then we put the green beans in the refrigerator to freeze, frozen to save, first cook anytime to take out. Put the frozen green beans in a pot, add the right amount of water, boil over high heat, pound ice melt, then boil and cook over low heat for 10 minutes. After 10 minutes of cooking over low heat, the green beans are cooked and blossomed, very soft and mushy texture.

Because we have to cook green bean soup often in the summer, we can put all the green beans into the freezer to freeze, and take it out anytime you want to cook. Freezing this save will not spoil, and freezing will cause the water in the green beans to expand, thus cracking the shell of the green beans, so that it is easy to cook.

This way of cooking do not have to worry about the nutritional loss of green beans, save time, save energy and gas. Mung bean soup cooked out of the color is sometimes yellow, sometimes red, these colors are normal phenomenon, because the substances in the mung bean oxidation, oxidation will become yellow, long time will become red. Want mung bean soup cooked out is green, must not use the iron pot to cook, you can also add some lemon juice to prevent oxidation.