Four tips to cook green and clear mung bean soup
Overview
Midsummer is approaching, and mung bean soup is undoubtedly the best soup to relieve the heat in this season. Mung bean soup seems simple, but why is the mung bean soup made by others clear and green, but the one I make is as red as tea? Here are four tips for you to make green and clear mung bean soup easily!
Tags
Ingredients
Steps
-
Prepare ingredients: mung beans: appropriate amount, water: appropriate amount. After removing impurities from mung beans and washing them with water, add water. The first tip: The pot for cooking mung bean soup must be cleaned and there should be no oil stains. The second trick: when adding water, add cold water or slightly warm water, never heat the water.
-
Cover the pot, heat over medium-high heat until the water boils, then turn to low heat and continue cooking. The third tip: Don’t lift the lid of the pot during cooking. The fourth tip: Never add more water after the water boils. Add enough water at the beginning.
-
Observe that there are a few bean curds floating on the water, then turn off the heat. Simmer for a while, then open the lid.
-
Facing the scorching sun, a cup of refreshing mung bean soup is like nectar.
-
Is your mung bean soup ready?
-
Great product for relieving summer heat!
