Mung bean is a common bean food in our diet. Mung bean not only tastes good, but also is good for the human body. It can clear away heat and eliminate heat. In the hot summer, mung bean can also have the effect of relieving heat. It is also a common practice to cook mung bean soup. Cooking mung bean soup also needs to master some tips, so the taste will be better, When cooking mung bean soup, you can stir fry mung beans first, which is faster to cook mung bean soup.
 What are the tips for cooking mung beans that are easy to rot?
 1. Fried Mung Bean Method
 First, fry the mung beans in the pot for 5-8 minutes. Make sure to process them quickly. Don't paste them. Then put them into the boiling water. Boil them for 10 minutes, and they will be in full bloom. Boil them for 30 minutes, and they will be thoroughly stewed. It will save you a lot of time. You can try it.
 2. Boiled Mung Bean with Heat Insulation
 When we prepare to boil mung beans in advance, we can put them into a hot water bottle, add proper amount of boiling water, stew for 3-4 hours, and then start cooking. This method is similar to a good way to boil in 5 minutes and stew in 20 minutes.
 Mung Bean Congee
 3. Frozen boiled mung beans
 First soak the mung beans in boiling water for 20 minutes, then cool them, freeze them in the refrigerator for 2-3 hours, boil them in boiling water for 5 minutes, and stew them thoroughly in 25 minutes.
 4. Braised Mung Beans
 First, put the mung beans into a pot, and the added water just engulfs the mung beans. Boil them in the fire, and then stew them for 5-10 minutes. Then add some cool water, and boil them in the fire for 10-20 minutes. It is the most strongly recommended way to stew them. It not only preserves the nutrients, but also makes the mung beans green in color.
 Mode 1
 Wash and drain the green beans, pour them into a pot, add boiling water. The amount of boiling water should be 2cm less than the green beans. After boiling, turn to low heat. When the water needs to be boiled dry (pay attention to avoid sticking to the pot), add a lot of boiling water, cover the lid, and boil again for 20 minutes until the green beans are soft and rotten, and the tea soup is green.
 Mode 2
 Clean the mung beans, soak them in boiling water for 20 minutes, pick them up and put them into the pot, add a certain amount of cold water, and cook them for 40 minutes on the stove.
 Mode 3
 Clean the mung beans, put them into the boiling water bottle, pour boiling water and cover them. After 3~4 hours, the mung bean grains have grown and become loose. When they are boiled in the pot, it is very easy to stew the mung beans in a short time.
 Mode 4
 Clean and air the selected mung beans, dry fry them in a frying pan for 10 minutes, and then boil them. The mung beans can be quickly stewed.
 Mode 5
 Clean the mung beans and soak them in boiling water for 10 minutes. After refrigeration, put the mung beans into the refrigerator room of the refrigerator, refrigerate for 4 hours, take them off and cook them again, and the mung beans will soon become soft and rotten.
 Quick boiled mung bean soup
 In general, when cooking mung bean soup at home, the mung bean soup is soaked first and then put into a cold water pot. The mung bean porridge is boiled in a slow fire after being broiled in a high fire. The cooked mung bean porridge is muddy and yellowish brown, which takes a lot of time. The method of quickly cooking mung bean soup can prevent this shortcoming, and the methods are as follows:
 First, clean the mungbean and control the moisture; Put cold water in the casserole to boil, and then put in mung beans. The water flow should be slightly more than mung beans (about half an inch immersed in mung beans); Boil with high heat until the nourishing soup is dry, add boiling water, cover the sand tightly, and simmer for 20 minutes. Remove the raised husk, and cook for 15 minutes. The mung beans will be full of soft and rotten, and add sugar to make mung bean porridge.
 The mung bean porridge cooked in the above way is clear and green, which saves time.