When making mung bean soup, sometimes the soup will become red and muddy because it is cooked for too long and lose its proper flavor. Here are several ways to cook mung bean soup, so try it.

Method 1:

Wash mung beans, control the moisture, pour into the pot, and add boiling water. The boiling water should be less than 2 cm. After boiling, use medium heat. When the water is about to boil dry (be careful not to stick to the pot), add a lot of boiling water, cover the pot and continue to cook for 20 minutes. Mung beans are crisp and rotten, and the soup is green.

Method 2:

Wash mung beans, soak them in boiling water for 20 minutes, take them out and put them in a pot, then add enough cold water and cook them for 40 minutes.

Method 3:

Wash mung beans, put them in a thermos bottle, pour boiling water and cover them. After 3-4 hours, the mung bean granules become bigger and softer, and then they are cooked in a pot, so it is easy to cook mung beans in a short time.

Method 4:

Wash and dry the picked mung beans, stir-fry them in an iron pan for about 10 minutes, and then cook them again. Mung beans will be cooked soon.

Method 5:

Wash mung beans and soak them in boiling water 10 minute. After cooling, put mung beans into the freezer, freeze for 4 hours, take them out and cook them. Mung beans will soon become brittle and rotten.