How to cook mung beans quickly? The most popular methods on the Internet revealed
Mung beans are a great way to cool down in the summer, but it often takes a long time to cook them, which discourages many people. In the past 10 days, the discussion on "quickly boiling mung beans" has soared across the Internet, and various tricks have emerged one after another. This article will combine hot topics and practical tips to sort out the most effective methods for quickly cooking mung beans, and attach structured data comparisons to help you easily make a bowl of soft and glutinous mung bean soup!
1. Top 5 popular methods of cooking mung beans on the Internet
| method | Operation steps | Time consuming | Recommendation index |
|---|---|---|---|
| freezing method | Wash the mung beans and freeze them for 2 hours before cooking them | 20 minutes | ★★★★★ |
| pressure cooker method | Add water to the mung beans, turn on the steam in the pressure cooker and cook for 10 minutes | 15 minutes | ★★★★☆ |
| baking soda method | Add 1/4 spoon of baking soda while cooking | 25 minutes | ★★★☆☆ |
| Pre-soaking method | Soak mung beans in cold water for more than 4 hours | 30 minutes (including soaking) | ★★★☆☆ |
| Stir-fried method | Stir-fry dried mung beans until slightly brown and then cook | 25 minutes | ★★☆☆☆ |
2. Detailed explanation of methods and precautions
1. Freezing method (most popular on the Internet)
Principle: Freezing causes the water inside the mung beans to freeze and expand, destroying the cell structure, thereby shortening the cooking time. Actual measurements by netizens show that the cooking time of frozen mung beans is shortened by more than 50%.
Steps:
① Wash the mung beans and drain them;
②Put it into a plastic bag, lay it flat and put it in the refrigerator for 2 hours;
③ Pour directly into boiling water, cook on high heat for 10 minutes and then turn to low heat.
2. Pressure cooker method (most efficient)
Suitable for people who are pressed for time. Be careful that the water level does not exceed 1/3 of the pot body to avoid blocking the air valve.
3. Baking soda method (more controversial)
Although it can quickly soften mung beans, it may destroy the nutrients and make the taste slightly astringent. Frequent use is not recommended.
3. Comparison of actual measured data from netizens
| method | degree of softness | Nutrient retention | Ease of operation |
|---|---|---|---|
| freezing method | 90% | high | Need to prepare in advance |
| pressure cooker method | 95% | in | Special kitchenware required |
| baking soda method | 85% | low | The simplest |
4. Additional tips
①Water volume control:The recommended ratio of mung beans to water is 1:8, avoid adding water halfway;
②Remove astringency:After boiling, skim off the foam or add a little lemon juice;
③Pairing suggestions:Paired with lilies and lotus seeds, it can enhance the heat-relieving effect (a hot topic in health care recently).
5. Summary
Based on network-wide discussions and actual measurement data,freezing methodIt performs best in terms of efficiency and nutrition retention and is suitable for most families; if you are looking for extreme speed, you can choosepressure cooker method. Avoid using chemical methods such as baking soda to avoid harmful effects on health. Take advantage of the hot summer weather and try these tips!
(The full text is about 850 words in total, covering recent popular life skills and structured data display)
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