Red bean porridge red beans are best soaked in advance, and the longer the better. Usually it is soaked in the morning and cooked at night. Red beans are easy to cook because they are difficult to cook.
The practice is: after the water is boiled (it is best to soak the red beans directly), put the soaked red beans in, and after the fire is boiled, change to low heat to continue cooking. If you still want to put lotus seeds and red dates together, I usually put some soaked rice in it for about 20-30 minutes, then change it to medium heat, and finally cook it on low heat for 20 minutes. Usually, the way to cook mung bean soup quickly is to cook mung bean soup at home.
The method is as follows: first, wash the mung beans and drain the water; Boil water in the casserole, then add mung beans, the water is slightly more than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup. The mung bean soup cooked by the above method is clear and green, and it is also time-saving.