Green beans peeling method of practice tips

1, soak and knead method: put the green beans into the water soaked for 12 hours, with both hands repeatedly rubbed, you can rub off all the green bean skin.

2, soak and boil method: soak the green beans in warm water for 4 hours, and then put into the pot with water to cook on high heat, after boiling the green bean skin will float up.

3, frozen boiling method: the green beans soaked in water until bloated, fish out into the freezer freezer into ice, and then take it out in the pot, add water to boil, green beans skin can also float up.

4, broken boiling method: soak the green beans to swell, put on the board rolled, or put in a basin with a spoon crushed, if it is frozen green beans need to be thawed in advance. Then put the broken mung beans in a pot, add water and boil, mung bean skin will constantly surface.

Mung beans are the seeds of the legume mung beans, also known as green peas (named because of its green color), green beans, plant beans, etc., has been cultivated in China for more than two thousand years. It has been cultivated in China for more than 2,000 years. Its origin is in India and Burma. Nowadays, it is commonly cultivated in East Asian countries, and a small amount of it is also cultivated in Africa, Europe and the U.S.A. China and Myanmar are the main exporters of mung beans. The seeds and stems are widely eaten. Mung beans clear heat in the skin and detoxify the flesh. Mung bean soup is the family's usual summer drink to clear the summer heat and appetizing, suitable for both young and old. Traditional mung bean products are mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean vermicelli and so on.