1. Mung beans boiled in mineral water are always green after cooking. Boil the water for 5- 10 minutes, then pour in the water, just like drinking tea. The mung bean porridge cooked in this way has the best actual effect. Then put the water into the pot and cook the mung beans into soup, so that they will not be eaten.
2. Mung beans boiled with drinking water will turn orange within three minutes after boiling, and finally turn bright red. This is due to the high alkali content of drinking water. Naturally, it is not that the drinking water in some big cities is like that, but that in most big cities in northern China. This kind of drinking water contains a lot of residues and needs to be heated before it can be eaten. When used to cook mung beans, it will undergo chemical changes with mung beans, destroying the original efficacy of mung beans in clearing heat and removing fire.
3. It is mung bean porridge boiled with drinking water and mineral water. After drinking boiled water, it turns bright red after cooling. The color of boiled water in mineral water changes greatly, but there are also some changes. Therefore, if you want mung bean porridge to clear away heat and toxic materials, you should boil it for 5- 10 minutes, and then drink it when the water is green.