While the frying pan is what we usually use the most is a set of pots, but it is really suitable for mung bean soup ~ mainly because mung bean soup with polyphenols, and iron meet, will produce chemical changes, produce darker color nitric oxide synthase, so that the color of mung bean soup becomes black. Not only jeopardize the taste of mung bean soup, people eat very easy to cause stomach upset drink digestion is not good, people all day to feel the stomach bloating, uncomfortable. Therefore, when cooking green bean soup, you can use stone pot, rice cooker, pressure cooker these.

Black beans cleaning, put the water has not been black beans, put in the refrigerator freezer layer, 4 hours later, the "frozen black beans" at the same time to put the pot of hot water to cook, immediately bloomed. With a frying pan first dry beans water, feel the skin wrinkled, immediately poured into the cold water to cook, a moment on the blossom. In addition, the role of black beans to remove poisonous heat key in the skin, cooking time is too long will lose the actual effect, the general boiling boil and then cook 2~3min can be. You can first green bean soup out of a part of the straight to the pot with a little water, cooking 30min up and down made of red bean paste.

Black beans to clear heat to remove the role of fire in the meat, so it must be cooked for a longer time, black beans completely stewed green bean soup is the most detoxification. Mung bean soup filtered out, the remaining black beans in the pot is again added water to cook until crispy. If you don't need the black beans to clear the heat and fire, you can always just cook it down until the black beans are stewed, this kind of green bean soup will appear to remove the poisonous effect. It is not necessary to put water at once, green bean soup should be divided into water. First put a little water, the black bean boil bloom, plus a lot of water, the green bean soup boil, so you can reduce the length of the black bean boil.

Home with small children who generally cook green bean soup will put sugar due to children are not accustomed to eating no flavor, but although the sugar is usually cooked down the taste or very light, will continue to jeopardize the taste of green bean soup, in fact, the time to add sugar is to pay attention to the first, should be in the water after the addition of sugar, or a lot of sugar can jeopardize the rate of black beans boiled and boiled soup will be very viscous. But a stronger method is to steam after the sugar, because this is more convenient can also be based on different people's different taste adjustment.