Method 1: Cook directly in an iron pan. This is the most primitive and commonly used method. It is important to cook in the past wooden pot, so that the mung bean soup cooked in this way has a special taste (there is a unique metallic taste of the wooden pot and the smell of firewood in it). However, this method takes a long time to cook, generally ranging from 40 minutes to 1 hour, depending on the firepower and cooking capacity. In restaurants, cooking usually takes 25-35 minutes with a big stove and a blast stove. Method 2: The kettle "boils". Boil the water, pour it into the thermos bottle, then put the mung bean into the thermos bottle, cover the thermos bottle tightly, and keep it stuffy for 3-5 hours. This method is used by many white-collar workers and college students. It's convenient to get up in the morning and easy to get bored. You can drink it when you go home from class or back to the dormitory at night. But personally, I don't think what this method makes should be called mung bean soup, but at most "mung bean water", because the temperature in the thermos can't be guaranteed without boiling, usually 70-85 degrees. After a boring day, the degree will be reduced, and the taste is not as good as that made by iron pot. It can only be called mung bean water. I personally don't agree with this method, but it can still be used under limited conditions. Method 3: Boil the rice cooker. This method has only become popular in recent years. Put mung beans in water, bring the water to a boil and cook slowly. Some people have been "cooking" stall cooking, and some people have been "keeping warm" stall cooking after the water is boiled. The final taste of the two methods is basically the same, which takes a long time, usually 40-60 minutes. Compared with the thermos method, I recommend this method. Method 4: cooking in a pressure cooker. This is a method that I think is more convenient and saves time and effort. Generally, it only takes 10 minutes from pressure cooker to maturity. If you use boiled water, it will be done in 3 minutes from the first use of the pressure cooker! This really answers the truth that "science and technology are the primary productive forces", but what needs to be reminded is: First, the pot must be cleaned and there must be no odor. Second, the pressure reducing valve should ensure ventilation. The fire doesn't need to be too big, just a medium fire. If you have the conditions, I recommend this method. In addition, they are made of microwave ovens, electric kettles and coffee pots ... In order to promote the beans to bloom as soon as possible, some people put mung beans in the refrigerator in advance, or fry them in an iron pan, bake them in an oven, beat them in a microwave oven and soak them in warm water in advance. These are all processed in advance, which is a good way for mung beans to bloom as soon as possible. Try it sometime. It should also be mentioned here that some people like to put sugar in mung bean soup, pay attention to putting rock sugar or white sugar, and then add a little honey. In order to protect the taste buds, I made it myself at home without adding anything, so that you can taste the real taste of mung beans (just like the sweetness after eating), which is a natural taste. As for why some people make green finished products and others make red ones, the reasons are very complicated. This is related to the water quality of your home, the container for cooking mung bean soup, the container for filling, the amount of sugar added, cold water and boiling water, and the oxidation time. It should be noted that mung bean soup should be drunk as soon as possible after it is cooked, and it is easy to turn sour in hot weather; It is not advisable to drink mung bean soup when taking some special drugs, because mung beans can detoxify and destroy the efficacy; Mung bean soup should not be stored in the refrigerator. People with cold stomach should drink less or no mung bean soup, but the freshly cooked mung bean soup can still be drunk in small quantities. The weather is getting hotter and hotter. 10 yuan 3 kg of mung beans will last you all summer! No matter whether you have time or conditions, I think you can choose a method that suits you and make delicious mung bean soup, which can relieve summer heat and detoxify! ~