What's the difference between stewing mung bean soup with cold water and hot water?

The difference in cooking with cold water is that mung beans are not easy to cook. Boiling with hot water will make mung beans not soft and rotten, while boiling with cold water will make mung beans softer and more waxy. So it is recommended to cook with cold water. Here are some practices:

Preparation materials: 200 grams of round glutinous rice, 200 grams of mung bean, 20 grams of red silk and green silk, 6 candied dates, 6 candied kumquat, 6 candied wax gourd, 30 grams of sugar, 2 dried mangoes, 2 drops of mint essence and 2 bottles of iced mineral water.

Production steps:

1, mung bean and glutinous rice are soaked in water for more than 4 hours, or refrigerated overnight.

2. Soaked glutinous rice is steamed in a steamer.

3. Put the steamed glutinous rice into a bowl for later use.

4. Add water to mung beans and cook in a pot.

5. After boiling, turn to low heat and cook for about 10 minute.

6, when the mung beans bloom, remove the mung beans for use, can not be cooked for too long, complete.