(1) Soak mung beans in clear water for about 10 minutes, drain them, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking, and are frozen and cracked according to the principle that water becomes ice and its volume becomes larger. Cracked mung beans will disperse when exposed to hot water, can be boiled and bloom soon. It's just a simple physical change, and nutrition will not be lost.
(2) adding water in several stages. Add a little water to boil mung beans first, and then add a lot of water to boil mung bean soup, which can shorten the maturity time of mung beans.
2. Braised crispy method: Wash mung beans, drain water, put them in a casserole and add water to boil, then add mung beans. There is a little more water than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup. Compared with the above methods, the key of this method lies in stewing, and the cooked mung bean soup tastes soft.
3. Soak and cook mung beans in boiling water in advance: wash mung beans and soak them in boiling water for 10 minute. After cooling, put mung beans into the freezer of the refrigerator, freeze for 4 hours, take them out and cook them again. Mung beans will be crisp and rotten quickly, and they will be cooked in 30 minutes.