1. Soak green beans before freezing. Soak green beans in water for about 10 minutes, drain, and freeze in the freezer as ice cubes. Green beans absorb water after soaking. According to the principle that water turns into ice and becomes larger in volume, freeze the green beans to crack. Cracked green beans are stretched in hot water, so they can boil and bloom quickly. It's just a simple physical change, and the nutrition will not be lost.

2. Add water in several times. When cooking green beans, add water in several times. First add a small amount of water to the green beans to boil and bloom, and then add the right amount of water to boil the green bean soup, and finally change to medium heat. It is important to note that you need to keep stirring at this time to prevent the pot from getting mushy. If the middle of the water is less, you can continue to put water, so that you can shorten the time of boiling green beans.

3. Put it in a hot water bottle. To cook green beans quickly, wash them, put them in a thermos bottle and pour boiling water to cover them. 2-3 hours later, the green bean grains will expand and soften, and then it will be easy to cook them in a short time.

4. Soak in boiling water for 20 minutes. Wash the green beans, soak them in boiling water for 20 minutes, pull them out, put them in a pot, add enough cold water and cook them for 40 minutes.

5. Stir-fry green beans before cooking. Wash and dry the selected green beans, put them in an iron pot and dry fry them for about 10 minutes, then cook them. The green beans will soon be cooked. But be careful not to fry, so that the green bean soup does not have a burnt flavor, which affects the consumption.