When cooking green bean soup, soak the green beans first, then freeze them before cooking to make them rotten.

Soak the green beans in water for about 10 minutes, drain them, place them in the refrigerator, and freeze them on ice. After soaking the raw beans, freeze them and then split them on the principle of absorbing water and water forming a large amount of ice. Sprinkle the ruptured green beans in hot water and bring them to a rapid boil. Rest assured. This is just a physical change with no nutritional loss.

To cook green beans, add water to the batch. First, add a small amount of water to bring the green beans to a boil, then add the appropriate amount of water to bring the green bean soup to a boil and change it to medium heat. At this point, stirring should continue to prevent mush, the water level is low in the center, and the water can be renewed, thus shortening the boiling time of the green beans. When soaking, soak in hot water and bring the green beans to a boil in a short period of time. Add water in several steps. Add a small amount of water to boil the mung beans, and add a large amount of water to boil the mung bean soup to reduce the maturation time of the mung beans.

Wash the green beans, drain the water, bring a casserole dish with water to a boil, add the green beans, the water should be submerged over the green beans about one or two centimeters; cook over high heat. When the soup is about to boil dry, add boiling water, cover the casserole, cook for 20 minutes, remove the floating green bean skin, and then cook for another 15 minutes, then the green beans will become fleshy and the soup will become green bean soup. The key to this method is cooking compared to the above method and the cooked green bean soup tastes softer. Pre-soak the green beans in boiling water, wash the green beans and then soak them in boiling water for 10 minutes. Cooking green bean soup to drink when the weather is hot can prevent heat stroke and relieve the heat.

After cooling, put the raw beans into the freezer in the refrigerator and freeze them for 4 hours, then take them out and cook them again, then break the raw beans and be cooked in 30 minutes.