It is best to cook mung beans with cold water, because cold water can slowly heat mung beans, so that the taste will be crisp and rotten, and the nutrients inside will not be damaged. If it is boiled in hot water, the shell will be easily cooked, the nutrients will be lost, and the heat will be uneven, making the taste of mung bean soup worse.
Mung bean soup is a traditional good product for relieving summer heat in China. It is cold for a period of time after cooking in summer. It has the function of clearing heat and detoxification, relieving summer heat and fatigue. Although mung bean soup is relatively simple to make, in fact, we still need to master certain methods, otherwise the taste will be poor.
When cooking mung beans again, whether to use boiled water or cold water is a controversial issue, but in fact, it is better to use cold water in the pot, so that the mung beans can be heated slowly, the taste will be more crisp and rotten after cooking, and the nutrients will not be damaged.
If you put the mung bean into the pot with hot water, the mung bean will directly contact the boiled water, and the shell will be easily cooked, resulting in a large loss of nutrients inside. There may also be uneven heating, resulting in some cooked and some not cooked, which makes the taste of mung bean soup worse.