How to Cook Green Bean Soup

How to cook mung bean soup? I believe everyone is familiar with how to cook mung bean soup. Let's review it together.

Mung Bean Soup

How to make mung bean soup delicious? It is easy to cook a pot of mung bean soup, but it takes a lot of thought to cook it well. The following editor has collected some tips for cooking mung bean soup, telling you how to cook mung bean soup deliciously, how to cook mung bean soup without changing color, and teach you how to cook mung bean soup well.

How to cook mung bean soup

1. Don't put too many mung beans, just spread them in a layer on the bottom of the pot; otherwise, the mung beans on top may not pop due to insufficient heating.

2. It takes about 10-15 minutes to boil the water dry. It is better to watch the pot when you cook it for the first time. If the green beans are burnt, the whole pot of green beans will be useless.

3. Do not cover the pot tightly after adding water again, as this will cause water to overflow easily.

4. Add rock sugar instead of white sugar. Food cooked with rock sugar will taste better.

5. You can taste the sweetness when adding sugar. But the taste will be lighter when chilled than when hot, so allow it to be slightly sweet when tasting.

6. Using an iron pot to cook mung bean soup can interfere with the antioxidant effect of mung beans and hinder the absorption of metal ions. Therefore, when cooking mung bean soup, using an iron pot is the least suitable, and using a casserole is the most ideal.

7. When cooking mung bean soup, it is difficult to keep the yellow-green color because it takes too long to be exposed to oxygen. You may take out the soup within 10 minutes of boiling and drink it as soon as possible, because the color of the bean soup is emerald green at this time, and the dissolved substances are mainly the active ingredients in the bean skin, and the oxidation degree is the lowest, and the heat-clearing ability is the strongest.

Tips to keep mung bean soup from changing color:

1. Boil directly with pure water.

2. If there is no purified water at home, you can still keep the green color of mung bean soup by cooking it with tap water. Just add half a spoonful of white vinegar or squeeze in half a spoonful of lemon juice when cooking the mung bean soup, and the mung bean soup will keep its green color for a longer time in the air.

3. When cooking mung bean soup, you should cover the pot to minimize the contact area with oxygen and reduce oxidation.