1, soaking method

This is the most commonly used by everyone, soaked in water for 3-5 hours and then cooked, quickly rotten.

2, frying method

The mung beans into the pot dry frying, small fire for about 10 minutes, mung beans slightly charred skin can be eaten when you take out to cook and easy and fast, and it is easy to peel out of the sand.

3, frozen method

Put the green beans into the freezer for more than 4 hours, eat when you cook, it's easy to bloom.

4, ice water method

The untreated green beans put in the pot to boil, add 1 bowl of ice water, by the ice water agitation of the green beans easier to cook.

Green beans cooking notes

1, do not use the iron pot to cook

Polyphenols in the mung beans, can produce a chemical reaction with the iron, the formation of darker complexes.

2, do not add alkali

Adding alkali to the mung beans can indeed mung beans rot faster, but it will destroy the nutrients of mung beans, such as water-soluble vitamins (vitamin B1, vitamin B2, carotene, etc.).