Can you put alkali in mung bean soup? Do you want to soak mung beans in mung bean soup to make mung

It is advisable not to let it go.

Suggestion. Starch generally exists in the form of starch granules, and the outer layer of starch granules is wrapped by a protein alkali film to protect the starch and nutrients inside. Alkaline noodles can break the protein membrane on the outer layer of starch granules, releasing the starch in it, making mung bean soup cook faster, worse, and thicker.

But the same nutrients also flow out, and vitamins are destroyed in alkaline conditions. If alkaline noodles are added, the vitamins and some antioxidants in mung beans such as polyphenols and flavonoids will be destroyed. It is recommended not to put alkaline noodles.

If you want to thicken the mung bean soup, you can also add some glutinous rice or oats.

Do not put alkali in mung bean soup.

The vitamin B rich in mung beans is an important part of the heatstroke relief properties, which can effectively make up for the loss of nutrients when sweating. Although adding alkali can quickly thicken the soup, it will destroy vitamin B and flavonoid antioxidants, so do not add alkali to cook mung bean soup, if you want the bean soup to be thick, you can add some oatmeal or glutinous rice to cook.

Essentials of boiling mung bean soup:

1. The boiling time should not be too long, boil for 3 5 minutes, and clear green soup is preferred.

2. Take a stainless steel pot and add water. After boiling, add the mung beans and cover the pot. After 3 minutes, scoop out the soup and place it in a large white bowl. At this time, the soup is green and clear. This is the true color of mung bean skin boiled.

3. To reduce oxidation, cover the pot and cook.

4. Avoid boiling in an iron pot, because the flavonoids in mung beans react with metal ions, which will interfere with the antioxidant capacity and therapeutic effect of mung beans, and the soup will change color.

5. When cooking mung bean soup, the mung bean skin naturally falls off, and many people will skim the mung bean skin and throw it away, which is a pity. Mung bean skin, cold and sweet, can detoxify heat, its heat-clearing and detoxification effect is stronger than mung bean kernel. Mung bean skin also contains a lot of antioxidants, such as flavonoids.

6. When cooking mung bean soup, it is recommended that the ratio of mung beans to water is 1:10, and the mung beans are boiled into green clear soup in boiling water to separate the bean soup, which is not only a heatstroke relieving drink, but also has detoxification effects. Take out the mung beans from the soup and cook porridge to eat; Stew meat with mung beans, the taste and texture of the meat are very good, and mung beans can also decompose toxins in meat products.

Some people like to add alkali when boiling mung bean soup, one is to rot quickly, and the other is delicious. In fact, when cooking mung bean soup, alkali is added, and the water-soluble vitamins of mung beans, such as vitamin B1 and vitamin B2, are almost all destroyed, and the heat clearing and detoxification of mung bean soup are also affected to a certain extent. Therefore, whether from the perspective of nutrition or dietary therapy, it is unscientific to boil mung bean soup with alkali.

When boiling mung bean soup, it is not recommended to put alkali.

Ingredient list: 1250 grams of mung beans.

2.60 grams of rock sugar.

3.2 liters of water.

Production Steps:1Wash the mung beans, add 2 liters of water and bring to a boil.

2.Pour the boiling mung bean soup into the saucepan and simmer for 2 hours until the mung beans are rotten.

3.Add the rock sugar and cook until the rock sugar melts.

Note: It is best not to add edible alkali during the process of cooking mung bean soup, as this will destroy the nutrients in mung beans, such as vitamin B and flavonoid antioxidants. If you want the mung bean soup to be thick, you can add an appropriate amount of oatmeal or glutinous rice to cook.

To make mung bean soup, mung beans should be soaked to make the mung beans soft and cook faster. But if you use a pressure cooker or rice cooker to cook, you can cook it for 45 minutes without soaking in advance. Since the active ingredients of mung bean may be mainly polyphenolic antioxidants, it is very important to maintain their activity for the heatstroke prevention effect of mung bean.

During cooking, the pot should be covered with a lid to minimize the contact area with oxygen. At the same time, when cooking, you may wish to take out the soup that has been boiled for less than 10 minutes and drink it separately, because at this time, the color of mung bean soup is turquoise, and the dissolved substances are mainly the active ingredients in the bean skin, and the degree of oxidation is the lowest, and the ability to clear heat is the strongest. After removing the soup, add boiling water and continue to cook until the beans are boiled and eaten.

The flavonoids and metal ions in mung bean skin may form darker complexes when they interact. For example, mung bean soup with honey will produce a blackened color, which is exactly the reason. Although no toxic substances are produced in this reaction, it may interfere with the antioxidant effect of mung bean and hinder the absorption of metal ions.

Therefore, when cooking mung bean soup, do not use an iron pot, it is best to use a casserole.

*Yes**, when boiling mung bean soup, you can put cold water after boiling. This practice helps to make the mung beans easier to cook and will also make the mung bean soup thicker. The following is explained from the list of ingredients and the production steps:

Ingredient list: Mung beans: According to personal taste, the recommended dosage is about 200 grams.

Water: Appropriate amount, cover mung beans.

Cold water: about two spoons, depending on the size and heat of the cooking pot.

Rock sugar (can be selected by chain key): Appropriate amount, add according to personal taste, if necessary, you can add during cooking.

Production steps call pure:

1.Wash the mung beans, red beans, lotus seeds, and lilies with water, and pick out the layer of mung beans floating on them. The purpose of this step is to remove impurities and inferior mung beans to guarantee the quality of mung bean soup.

2.Pour twice as much water and soak for an hour or two, which will make the mung beans and other ingredients softer and save cooking time.

3.Add water to a pot and bring to a boil, then pour in the mung beans and change to medium-low heat and simmer. Add two spoonfuls of cold water after boiling and stir it to prevent stone beans.

4.At this time, the mung bean soup is pale green, so you can put out a part of the mung bean soup with a light taste, or continue to simmer on medium heat for about 15 minutes to increase the flavor of the mung beans.

5.During the boiling process, if you notice any foam, you can use a spoon to remove it. This can guarantee the taste and quality of the mung bean soup.

The above are the detailed steps to put cold water in the pot after boiling when making mung bean soup. It should be noted that the timing and amount of cold water need to be adjusted according to the size and heat of the cooking pot. If the heat is too high or the cold water is left for too long, it may cause the mung bean soup to be too thin or not cooked.

Therefore, it is necessary to pay attention to the cooking situation at all times during the cooking process so that it can be adjusted in time.

Not only mung bean soup, but also usually we boil soup, pot medicine == all cave swimming can't, halfway through the year to add cold water first, the nutrition of the food is diluted, the second is a bird, the soup becomes thin without a thick taste, third, after adding cold water, the food is aggravated and cooled is difficult to boil.

The main ingredient of mung bean soup is mung beans. Before boiling the chaotic mung bean soup, it is recommended to soak the mung beans for a while, which can not only remove the dust and other harmful substances remaining on the surface of the mung beans, but also soften the mung beans. When cooked, it cooks faster, and nutrients are precipitated faster.

However, it is necessary to be careful not to cook mung bean soup in an iron pot, so as not to turn the mung bean soup black, which is poor in taste and nutrition, and it is recommended to use a casserole.

Mung bean soup is a soup made with mung beans and water as the main ingredients, which is rich in nutrients, and is a soup with high economic value and nutritional value. Mung bean soup is a traditional Chinese folk product that relieves the heat. Mung bean soup has a variety of cooking methods and tastes, the most important ones are the first to accompany the barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

You can put some alkali in boiling mung bean porridge, but it is not recommended to do so. Although adding some alkali when cooking mung bean porridge can make mung beans ripen faster and make mung bean porridge thicker, adding alkali will destroy the B vitamins, flavonoids and polyphenol antioxidants in mung beans, and the nutritional value of mung bean porridge will be greatly reduced.

Mung beans are rich in B vitamins, flavonoids and polyphenols Hengye antioxidants, which are not alkali-tolerant and will be quickly destroyed when encountering alkali.

If you don't consider the nutritional value of mung bean porridge, just want to make mung bean porridge thicker and taste better, you can add an appropriate amount of alkali when cooking mung bean porridge, and eating mung bean porridge with alkali has no big impact on the human body.

When boiling mung bean porridge, alkali is added, and the polyphenols in mung beans will undergo a chemical reaction, making the color of mung bean porridge turn red.