How to cook mung bean soup faster?

How to cook green bean soup faster:

1, boiling immersion method

The unsoaked red beans / green beans wash, and so the pot of water boiled and then into the red beans / green beans, and then continue to boil for 3 to 5 minutes, turn off the fire soak for 30 minutes or so. 30 minutes after the fire, and then cook for more than 10 minutes or so on the rotten. This method of cooking red beans / green beans is good, less loss of nutrients and less fire, if you use the pressure cooker to cook better and faster.

2, repeated simmering method

This method is more suitable for people who have enough time, time-consuming, but more provincial fire. Wash the red beans / green beans directly in the pot, boiling, simmering cool, and then boiling, and then simmering cool, up to 3 times can be repeated to the red beans / green beans cooked rotten. Repeated simmering method can also be used in this way, the red beans / green beans in a pot, first less water, boil and add a small amount of cold water, then boil and add cold water, repeated a few times on the red beans / green beans cooked bloom.

3, in advance of the soaking method

In preparation for cooking red beans / green beans the night before, the red beans / green beans with water soaked overnight, when the day is hot can be placed in the refrigerator freezer soak. Rinse the soaked red beans/green beans, put them into a pot and boil them over high heat to knock off the froth, then simmer them over low heat, and the pot will cook quickly, even faster with a pressure cooker.

Sufficiently soaked red beans / green beans can also be cooked in this way, after boiling and then slightly boil for about 1 minute, turn off the fire, do not open the lid, directly simmer until the water cools on the rotten, super save fire. The disadvantage of this method is that some of the nutrients will be lost, and red beans / green beans after a long time after soaking, made out of red bean paste is not red enough, intend to do bean paste is best not to cook this way.

Mung bean soup is made of mung beans boiled. It has the effect of clearing away heat and removing toxins, quenching thirst and eliminating summer heat. Mung beans are relatively rich in nutrients and are a kind of bean with high economic and nutritional value. Mung bean soup is a traditional Chinese folk food to relieve summer heat. Mung bean soup has a variety of cooking methods, a variety of flavors, the most important are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with a cold constitution can not drink frequently. Drinking green bean soup blindly can lead to diarrhea or lower immunity of the digestive system.