Green beans soaked for a few hours does not have much effect, my family's green beans soaked a night in the cooking and eating up no problem, rest assured, as long as it is not the green beans themselves have a problem, soak an afternoon is not a problem. In addition, you look at the water you soak whether there is green, some time ago there are reports, there are dyed green beans for sale, as long as the color of the water does not change, basically, there is no problem. Attachment: cooking mung bean soup skills method one will wash the green beans and dry water, pour into the pot, add boiling water, the amount of boiling water in order to not over the mung beans 2 cm good, after boiling, change to medium heat, when the water to dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the lid, continue to cook for 20 minutes, to be mung beans have been crispy, the soup color turquoise when you can. Method 2 Wash green beans, soak in boiling water for 20 minutes, fish out and put into the pot, then add enough cool water, high heat cooking for 40 minutes. Method three will be washed green beans, put into a thermos, pour boiling water to cover. 3 ~ 4 hours later, green beans have risen soft, and then under the pot to cook, it is very easy to cook green beans in a shorter period of time. Method four will pick a good green beans washed and dried, dry frying in the iron pot for about 10 minutes, and then cook, green beans can be cooked very quickly. Method 5 Wash and soak the green beans in boiling water for 10 minutes. When cooled, put the green beans into the freezer of the refrigerator, freeze for 4 hours, take out and then cook, the green beans are quickly crispy. Fast cooking mung bean soup method Usually, the family cooking mung bean soup, is the first to soak the mung beans into a pot of cold water with a strong fire after boiling to a small fire simmering, burning mung bean soup cloudy gray-yellow, very time-consuming. Fast boiling green bean soup method can avoid this defect, the practice is: First of all, wash the green beans, drain the water; casserole put water to boil, and then into the green beans, the amount of water should be slightly more than the green beans (submerged in the green beans about half an inch) is appropriate; cook with high heat, cook to the soup will be collected dry, add boiling water, and the casserole cover tightly, simmering 20 minutes, skimming floating shells, and then boil for another 15 minutes, the green beans on the blossom! Crisp, add sugar that is into the green bean soup. With the above method of cooking out of the green bean soup, soup clear color green, but also save time.