Actually, cooking mung bean soup is very simple. First of all, you need to wash the mung beans, because the mung beans you buy are generally dirty and will leave a lot of impurities on them. You need to soak all the mung beans in warm water for about two hours first, so that some impurities on the mung beans can be soaked away. Finally, you can add some salt to the water, which can sterilize it.
After disinfection, all you need to do is wash the mung beans by hand, so that the mung beans are very clean. After washing, you can pour them into the pot and add enough water. The amount of water is mainly the water level when the hand is immersed in the water and the back of the hand is submerged. Pay attention to the heat after adding water, and add enough water every time you want to boil, because water can slow down the maturity of mung beans, so that the cooked mung bean soup will have enough nutrition.
Many people like to press mung bean soup in a pressure cooker, which is essentially different from ordinary pot cooking mung bean soup. You can try it yourself. All mung bean soup pressed by pressure cooker will appear red, because the pressure cooker destroys the cell wall on the surface of mung bean, and mung bean will appear green.
If you want to drink healthy and high-value mung bean soup, it is best to cook mung bean soup in an ordinary pot, because the mung bean soup cooked in this way is the most authentic green.