It’s different! There are some differences in efficacy. When the water boils, the mung beans start to roll, and the soup color starts to turn yellow or green. When it stops, this kind of mung bean soup has the best effect of detoxifying and relieving heat, and it will not become sour for a certain period of time! The cooked mung beans have boiled and the soup has turned red. In terms of the above effects, the mung bean soup at this time is not as good as when it was green, and it is easy to become sour and lose its effect in a short period of time!