In the home itself to cook green bean soup or must have some skills, not randomly put into the pot to cook, many people steamed out of the green bean soup, the color is not only not a good look, and drink the taste will be much worse, looks like no appetite, how to fill more nutrients? In cooking green bean soup, do not immediately put into the pot on the boil, bearing in mind the following three tips, so that steamed out of the green bean soup is very good.

Choose the right set of pots. A lot of people in the family are used in the iron pot frying, cooking green beans also love to use the frying pan to cook, but do not know that the iron contained in the frying pan and green beans contain elements of tannic acid in the together, easy to lead to bean food into gray-black, and will produce a special flavor, very much affecting the flavor of soybeans and the general public's appetite, and drink some more words to make the body is very uncomfortable to be able to change the kind of pot to cook, such as a pot of stone, rice cooker, stainless steel frying pan these, all can be used for the steam out of the soup is very good. Stainless steel frying pan these, can be used to cook a delicious green bean soup.

Cooking mung bean soup is actually wrapped in the lid or lift the lid to cook it? There is also a very good point, must not lift the lid to cook, because the mung bean contains polyphenols, this material is very easy to be oxidized, thus making the mung bean soup from green to bright red, cover the lid to cook, can reduce the mung bean and the outside of the contact surface of the oxygen, so as not to cause by the air oxidation.

Cooking green bean soup is a time to fill the water? Answer is not, but also to put water, the best 2 ~ 3 times to add in, the first step to add a small amount of water, the green beans into the open fire to boil, turn to the fire gradually to cook until the green beans to bloom, this time lift the lid, add enough water again, cover the lid again to open the go red to cook, cook to the green bean soup second boil, that the advantage of cooking is that you can reduce the time to cook mung bean soup, also, to do! Out of the soybean sand and blossom, drink the flavor is also more delicious.

Cooking mung bean soup can also be early soak soybeans, clean up the mung beans, and then into a larger pot, add enough water, soak for two hours, and then put him into the purple casserole.

This time to add a little water, cover the lid, directly to the water boil, and then turn to the fire again to cook 20min, this time the green beans will cook to the bloom, lift the lid, and again add enough water, open the fire again to boil.

The second boiling time after not too long, lift the lid, this time after putting a handful of old rock sugar, pay attention to cooking green bean soup to enhance its sugar, must be added to the old rock sugar, must not add honey, because honey water contains a lot of minerals, there are ferrous ions, if you get with the beans together with the food is very easy to cause the color to black, so that the color of the beans out of the soup is not enough to look at the steam.