Mung beans are hard, and it takes a long time to cook mung bean porridge. Soak mung beans for a while before cooking porridge to cook faster. After soaking for two or three hours, you will see that mung beans will swell and soften, and then the porridge cooking time will be shortened. Be careful not to soak fresh mung beans for too long, because they are easy to germinate after soaking for a long time.

Mung bean soup must be covered;

This is because when cooking mung bean soup, if the food comes into contact with the air too much, it is easy to oxidize the polyphenols in mung bean, so be sure to cover the lid when cooking mung bean soup.

Drinking mung bean soup in summer has many functions, such as clearing away heat and toxic materials and preventing heatstroke. In order to give full play to these effects of mung bean soup, we must learn more correct production methods when cooking mung bean soup to ensure that the nutrition of mung bean soup is fully preserved and the best effect is exerted.