The mung bean is well-done yes key

The mung bean is well-done yes key
Summary: Clean the mung bean, soak for 10 minutes with the boiling water. After waiting to cool, put mung bean into freezer of the refrigerator, freeze for 4 hours, take out and boil again, the mung bean is very fast and soft.
Have more difficult mung beans, boil, sometimes can too long, make the intersection of soup and color to be ruddy to take place muddy by time that boil, have lost the due characteristic flavor. There are several kinds of methods to boil sweet mung bean soup here, you might as well have a try.
The first method:
Clean the mung bean, accuse of the dry moisture to quench into the pan, add the boiled water, the consumption of the boiled water had better cross 2 centimeters of mung bean, boil, use the middle fire instead, when the moisture should boil dry (pay attention to preventing glueing the pan) ,Add a large number of boiled water, cover the pot cover, continue boiling for 20 minutes, the mung bean has been already soft, the color of soup is dark green.
The method two:
Clean the mung bean, soak for 20 minutes with the boiling water, pull out, put into the pan, and then add the sufficient cold water, the very hot oven is boiled for 40 minutes.
The method three:
Clean the mung bean, put into thermos, quench into the boiled water and cover properly. After the 3-4 hour, green beans rise large to soften already, cook, boil, it is very easies to be well-done the mung bean within shorter time.
The method four:
Clean and dry the mung bean chosen, be in the iron pans and fry for about 10 minutes, then boil, the mung bean is very well-done soon.
The method five:
Clean the mung bean, soak for 10 minutes with the boiling water. After waiting to cool, put mung bean into freezer of the refrigerator, freeze for 4 hours, take out and boil again, the mung bean is very fast and soft.
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