How to cook green bean soup is the healthiest

The healthiest cold drink in summer is the green bean soup after the ice! Delicious and thirst-quenching!

Summer green bean soup on behalf of the tea, not only add water, but also antipyretic heat. Mung bean has a unique effect of detoxification and other effects, so for a long time folk use mung bean soup as a classic summer classic drinks, if you add some sugar or rock sugar, ice in the refrigerator, it will increase the coolness.

Many people have a misconception that the more you boil green bean soup, the better it will be. In fact, this is unscientific, raw mung bean heat detoxification bonfire the strongest role, the nutrients and its efficacy with the best drugs, after heating will change with the temperature change. So boil green bean soup and cook the green beans just cooked. At this time, the nutrients of mung bean are boiled out, which not only has good color and aroma, but also has a good effect of clearing heat.

In the process of cooking green bean soup, everyone has a common dilemma. Mung beans are difficult to boil in a short time. Always add a big pot of water and cook for more than half an hour before you can boil green beans. Today teach you a quick way to easily cook green bean soup in 20 minutes, as long as you master 2 small points on it. Learn together~

Quickly make mung bean soup 2 points:

1, mung bean first soaked in water for about 10 minutes, drain water, into the freezer, frozen into ice. Mung beans absorb water after soaking, and according to the principle that water forms a larger volume of ice, it freezes and breaks green beans. The cracked mung bean is spread out when it is hot, so it can be boiled and bloomed quickly. With simple physical changes, nutrition will not be lost.

2, add water in grades. Add a small amount of water, boiled green beans, add a lot of water, boil green bean soup, this can shorten the maturity of mung beans.

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