If you want to drink mung bean soup in summer, you always have to wait, what is the way not to wait?

You can freeze the mung beans in advance. The mung beans are frozen in the refrigerator for a few hours, and after taking them out, they are boiled for 3 minutes to cook the mung bean soup.

If you want to drink mung bean soup in summer and don't want to wait, then there are two ways, the first is to make it in advance, put it in the refrigerator and refrigerate, and you can eat it directly the next day; The second way is to go out directly to buy ready-made takeout orders, so that you don't have to wait and do it, it's easier, but it's a bit expensive.

There are that kind of ready-to-eat mung beans in the supermarket, which are heated with hot water in the next bowl, or put them in the refrigerator to ice them are delicious, and the taste at room temperature is also good. If you make it yourself, you can steam the mung beans together while cooking, add water and boil, and it will only take a few minutes.

You can buy boiled ones. Now there are so many mung bean drinks out there, so you don't have to wait to buy ready-made ones directly.

The first method can be soaked in warm water the night in advance, and when you want to drink mung bean soup the next day, you can boil it directly. The second method is to put the mung beans directly into the soymilk machine and polish them, and you don't need to wait for them to be beaten directly before drinking.

You can cook mung bean soup in advance the day before, the amount can be more, drink some on the same day, and put the rest in the refrigerator to keep it fresh, and you can drink cold mung bean soup the next day without waiting. But mung bean soup can't be left out for too long, it's easy to get rancid.

There is a method that can be said to be the fastest way to make mung bean soup: clean the mung beans, and simply crush them with garlic mortars, introduce the mung beans into the thermos flask, and then boil a pot to the thermos flask, cover the stopper and simmer for 10 minutes, pour it out is delicious mung bean soup, this method saves 1 hour of time than the traditional boiling, you can try.

You can directly use the soymilk machine to make mung bean soup, add water to the mung beans directly into the soymilk machine, choose the mode of raw grinding soymilk, and the mung bean soup is hot and can be drunk directly.

Soak the beans in a pot under cold water for a long time, and put a little rock sugar when cooking.

Pour water into the pot, put in the mung beans when the water is boiling, and then boil until the mung beans are boiled, and let the mung bean soup cool after turning off the heat, so that the mung bean soup is the best to taste.

Cook over low heat. Because the mung bean soup is made by simmering over low heat, it tastes very good, so it is delicious when cooked this way.

When boiling mung bean soup, you can put some sugar, which tastes sweet, tastes very good, and has the effect of getting off the fire.

It is not recommended to drink mung bean soup every day in summer, as it is easy to damage the spleen and stomach. Mung beans are indigestible foods, and it is not recommended for people with weak constitutions to drink mung bean soup every day, which is easy to cause abdominal basal diarrhea and other phenomena. When boiling mung bean soup, you need to cover the pot to minimize the contact between mung beans and oxygen to avoid oxidation.

Mung beans are an indigestible food, and excessive consumption can easily damage the spleen and stomach, and excessive consumption of mung bean soup in women will also easily cause symptoms such as bloating and dysmenorrhea. Therefore, it is not recommended to drink mung bean soup every day in summer.

Mung beans contain high protein, which needs to be converted into small peptides and amino acids under the action of enzymes before they can be absorbed by the human body. Therefore, it is not recommended for people with weak constitution to drink too much, which is easy to cause diarrhea and other phenomena.

Mung bean skin contains a large amount of polyphenols, which can easily oxidize into quinones when exposed to a large amount of oxygen. Therefore, when boiling mung bean soup, you need to cover the pot to minimize the contact between mung beans and oxygen to avoid oxidation of Gao Xun.