How do you cook mung bean soup so it doesn t change color?

If honey is added to the soup, the soup will become dark and black; Something similar will happen when you use an iron pot to cook mung bean soup; Put a lot of honey in the soup when cooking, and the beans will not be easy to cook soft......

Take a stainless steel pot and add water. After boiling, add the mung beans and cover the pot. After three minutes, scoop out the soup with a soup spoon and place it in a large white bowl. ——The soup is yellow-green, clear and transparent.

This is the true color of mung bean skin boiled. It contains a lot of polyphenols, which change color when they are exposed to oxygen. Boiled in a pot with boiling water and covered with a lid so that it does not come into contact with oxygen, so it can remain green for the time being.

This green mung bean soup, the polyphenols dissolved in the bean skin have not yet oxidized, and its heat-clearing and detoxifying effect is the strongest, and people who want to clear the fire can drink it quickly.

It didn't take five minutes for the soup to change color gradually, gradually taking on an orange-yellow hue. As the time is extended, the soup becomes darker and darker, and it develops ...... redThe soft mung bean soup that is boiled every day is such a color. This is because polyphenols are easily oxidized to quinones when exposed to oxygen and continue to polymerize into darker substances.

This is similar to the reason that the color of the tea leaves becomes darker after brewing.

When cooking mung bean soup every day, because it takes too long to cook and is in full contact with oxygen, it is difficult for them to maintain their yellow-green color, but turn red. Boiling in boiling water has a shorter heating time than boiling in cold water; Cooking in a pressure cooker has less contact with oxygen, which is conducive to maintaining the color of the soup. However, as soon as the soup is scooped out, they will still change color quickly.

If you add a lot of honey to the soup, the soup will darken because the honey contains a variety of minerals, including iron ions. These metal ions often form "complexes" with polyphenols, and the color is sauce, black, brown, dark green, etc., which makes the soup dark and black. This is a normal phenomenon, non-toxic and harmless, although it may affect the absorption of trace minerals in honey, but because its amount is small, it does not hinder the overall nutrition of the diet.

Cooking mung bean soup in an iron pot will affect the color of the soup, and the same is true.

Adding a lot of sugar or honey during the cooking process will prevent water from penetrating into the beans and affect the gelatinization process of starch. Sugar and honey are both water-loving components, and on the one hand, they compete with starch for water, and on the other hand, they prevent starch molecules from being sufficient in water. So, if you put sugar, cook it for a little longer or increase the cooking temperature.

If you boil the beans and bloom when you cook them, they will definitely turn red after a while, and this kind of mung bean soup will quench your thirst, and the beans can still be eaten.

Boiling beans on high heat does not boil the beans in the case of flowering, the natural soup is yellow-green, such mung bean soup clears heat and detoxifies, but beans can not be eaten.

Cause of discoloration: Some people attribute the discoloration of these foods to the use of an iron pot or lid during cooking, which is not accurate. This kind of discolored food has a high chlorophyll content, so they are green, but the natural pigment is very unstable, afraid of light, heat, and oxygen, so long-term cooking and excessive heating will destroy the chlorophyll in the food, thereby changing the color of the food.

In fact, the mung bean soup is cooked until it is half-cooked, and the color is green, but the mung beans do not look like there is any change, and the remaining half-cooked mung beans are just good to boil porridge and drink.

1.Boiling mung bean soup with purified water not only shows a turquoise color when poured out, but also does not change color after a long time, and is still turquoise. This is related to the pH of water on the one hand, and the trace ions in it on the other.

The tap water in the north is alkaline water, and the color changes very quickly after boiling the mung bean soup, and after pouring the mung bean soup, you can see a noticeable color change within two minutes.

2.It's not impossible to cook mung bean consommé in tap water to keep it green, as long as you adjust the pH with a little lemon juice or white vinegar, it will be much better. The key is not to add too much, let alone make the water sour, just adjust it to pH 6.

Mix the water well and then cook the mung bean consommé, it will not be easy to change color. Even if it is stored for half an hour, it will still retain its beautiful green color.

Green. Mung bean soup is generally boiled out of green, mung bean soup is a soup made of mung beans and water, in which mung beans are a green food, so under normal circumstances, mung bean soup is green. Mung bean soup is only when its color and taste are green, its effect of clearing heat and detoxifying, quenching thirst and relieving heat is the best, and the turquoise mung bean soup is not only more nutritious, but also very good-looking.

However, there are many ways to cook mung bean soup, and many ingredients can be added to it, so the color of the soup may not be green, depending on the actual situation.

Edible instructions: 1. People who belong to the cold constitution. People with symptoms such as cold limbs, abdominal distention, diarrhea and loose stools should not drink mung bean soup, which will aggravate the symptoms and even cause other diseases.

2. The elderly, children and people with weak constitution. Because mung beans contain more protein than chicken, macromolecular proteins need to be converted into small peptides and amino acids under the action of enzymes before they can be absorbed by the body. Such people have poor gastrointestinal digestion and are prone to diarrhea due to indigestion.

3. People who are taking various drugs. The detoxification effect of mung bean stems from the combination of mung bean protein and other components with organophosphorus and heavy metals to form a precipitate. However, these detoxifying ingredients can also break down the efficacy of the drug, affecting**.

4. Don't drink it on an empty stomach, mung bean soup is cold, and drinking on an empty stomach is not good for the stomach.

5. Mung bean soup, refusing people with spleen and stomach deficiency is not good for the body.

What started out was a turquoise soup, and after a short time it turned red.

Mung bean soup cooked with different water sources has different colors. Distilled water is the greenest in color and remains unchanged for a long time. This is followed by purified water and mineral water, respectively.

The mung bean soup boiled in tap water changes the fastest in color, darkening noticeably almost every minute after exposure to the air, and quickly turning red. The pH level can greatly affect the discoloration of the soup. Acidic tap water changes very little color after boiling, while slightly alkaline tap water changes color very quickly after boiling.

It should not be cooked in an iron pot.

Cooking mung bean soup in an iron pot will affect the color of the soup, because iron ions tend to form a complex with polyphenols, and the color is black, brown, etc., making the soup dark and black. This is a normal phenomenon and is non-toxic and harmless.

Not only mung bean soup, but also traditional Chinese medicine and fruits cannot be cooked in an iron pot. Among them, in addition to iron catalyzing the oxidative decomposition of multivitamins, iron reacts with polyphenols in herbs and fruits, thereby affecting the efficacy or color. With a casserole or stainless steel pot, you don't have these troubles.

The above content reference: People's Daily Online-How to cook mung beans to cool off the heat? 4 steps to boiling mung beans.

Reasons why mung bean soup is boiled red:

1) Mung bean soup is often boiled dark red.

For example, wash the mung beans with cold water and put them in a container, then put in hot water; If water needs to be added during the cooking process, the water is still heated, so that the soup is green.

2) If you boil the beans when you boil them, they will definitely turn red after a while, such mung bean soup can also be eaten to quench their thirst, and the natural soup will be yellow-green if the beans are boiled and flowered without boiling the beans on high heat, so the mung bean soup clears heat and detoxifies, but the beans can not be eaten.

3) If you put edible alkali in it, it will have a reaction, and it will usually appear red.

The principle of mung bean turning red is very simple, it is the result of oxidative polymerization of phenolic substances dissolved from the skin of mung bean in mung bean soup under the action of oxygen in the air. Therefore, it is easy to change color when boiling mung bean porridge with the lid open, and it is not easy to change color when cooking mung bean porridge with a pressure cooker.

In summer, the weather is hot, many friends will eat sugar water, and mung bean soup is what everyone likes to eat, but it is not easy to make mung bean soup, because how to cook mung bean soup will not change color and easy to change color, so how to cook mung bean soup will not change color?

1. Add lemon juice and white vinegar: When cooking mung bean soup, as long as you add a little lemon juice or white vinegar to adjust the pH, you can keep it green. However, you can't add too much lemon juice or white, and don't let the water become sour, just adjust it to pH 6.

Mix the water well and then cook the mung bean consommé, it will not be easy to change color. Even if it is stored for half an hour, it will still retain its beautiful green color.

2. Cover the pot: The reason why mung bean soup will change color is that it is oxidized, mung bean skin is rich in polyphenolic compounds, and it is easy to oxidize and then generate quinones after contact with oxygen, the longer the time, the darker the color. During the process of boiling mung bean soup, the lid is closed to minimize the contact area between mung bean and oxygen to avoid oxidation reaction in the process.

3. Don't use an iron pot: After the flavonoids and metal ions in the mung bean skin react, they may form a dark-colored compound pants. 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.

4. Boiling water to boil mung beans: Many friends may feel that it is not easy to boil mung bean soup when boiling mung bean soup, and they are in a hurry to get out of the pot when the water is cold, in fact, they are not able to do this, they need to wait until the water in the pot is boiled, and then put the mung beans into the pot, and boil for a few minutes, this is mainly to drink soup, and the color of the soup at this time is turquoise.

The above is an introduction to how to cook mung bean soup without changing color, I hope it will be useful to you!

Mung beans have the effect of clearing heat and detoxifying, and they often boil mung bean soup at home to drink, but mung beans turn red when they are always boiled, and others do not change color when they cook them, and there are no red beans in them? What the hell is going on. In fact, boiling mung bean soup changes color in the end is something that many people will encounter, what is the reason for coming to ** today?

How do you cook food without discoloration?

Why does boiling mung bean soup turn red.

1. Boiling mung beans in an iron pot or stirring with an iron spoon when boiling will cause the base air to change color. Most of the active ingredients in mung bean are in mung bean skin, and the flavonoids and metal ions in mung bean skin may form darker complexes, making the color of mung bean soup red and black.

2. Boiling mung bean soup in cold water is easy to turn red, mung bean skin contains a lot of polyphenols, as long as you see oxygen, they will change color. Boiling in cold water takes a long time, oxidizes quickly, and the soup is more likely to change color.

3. When cooking mung bean soup, some people found that they had less water, and they were almost dry, so they chose to add cold water halfway. This is wrong, add cold water, the mung bean soup in the pot comes into contact with oxygen and can easily change color. Even if you want to add it, you should add boiling water.

How to cook green mung bean soup.

1. It is best to cover the pot, mung bean skin contains a large number of polyphenols, as long as they are in contact with oxygen, they are very easy to oxidize into quinones, and continue to polymerize into darker substances.

2. The color of mung bean soup boiled with different water quality is different. Distilled water is the greenest in color and remains unchanged for a long time. This is followed by purified water and mineral water, respectively.

Mung bean soup boiled in tap water changes the fastest in color, darkening noticeably almost every minute after exposure to the air, and quickly turning red. Therefore, it is best to use purified water when boiling mung bean soup.

3. The best way to cook mung bean soup is to boil water first, then add mung beans, continue to simmer for 8 10 minutes, and then pour out the mung bean soup.

Is the mung bean soup red or green.

Mung bean soup, whether it is red or green, the two soups cooked under normal conditions are nutritious and can be drunk blindly. It's just that in comparison, green mung bean soup is more healthy than red.

The following methods can be used to boil mung bean soup without discoloration, first, cover the pot with a simple lid when boiling the soup to reduce the contact area with oxygen, second, use pure water to boil, tap water is easy to change the color of mung bean soup, and third, do not use an iron pot to boil, so as not to react with metal ions in the flavonoids in mung beans, resulting in discoloration of the soup.

Mung bean soup is a kind of folk traditional summer relief product, mung bean soup in different regions is cooked in different ways, there are many kinds, generally there are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup, houttuynia mung bean soup and so on.

When cooking mung bean soup, it is recommended that the ratio of mung beans to water is 1 to 10, so as not to burst the mung beans on the surface because of insufficient heating.

If you use tap water to boil mung bean soup, you can add a few drops of lemon juice or white vinegar to the water to neutralize it, but be careful not to add too much, so as not to turn sour and affect the taste.

Red and mung bean soup. Although the taste and nutrition are not much different from mung bean soup, it looks unappetizing. So mung bean soup, when cooking mung bean soup, you can try to boil it in pure water and it will not change color.

Or if you don't want to use purified water, you can use regular tap water, but you'll need to use a little white vinegar or a little lemon juice.

to cook. Wash the mung beans with clean water and remove. Put the beans in a bag, seal and refrigerate for 2 hours. After the mung beans are soaked, you can start cooking, what pot do we usually use to cook mung bean soup?

Because the iron pot and mung beans are prone to oxidation reactions.

The boiled mung bean soup will be red, and in the process of grinding and boiling mung beans in the casserole, the mung beans will always be exposed to the empty air, and it will also be oxidized and discolored, and the pressure cooker.

The air is isolated, and the boiling time of mung beans can also be shortened, and mung beans can also bloom quickly. Cooking mung bean soup is also crucial, especially in the north, the water is alkaline, and the cooked mung bean soup is red, so it is best to cook mung bean soup with clean water.

If you don't have water at home, add it to it.

A few drops of vinegar or lemon juice, combined with the pH value of the water, will make the cooked mung bean soup less likely to turn red. The specific method is to boil the water first, then add mung beans, it is recommended that the ratio of mung beans to water is 1:10, cover and continue to simmer for 8-10 minutes.

Pour out the clear soup, so that the cooked mung bean soup (clear soup) can remain green in the air for a long time, and the antipyretic effect is good. The remaining beans can continue to be boiled into mung bean paste.

You can also add rice to make mung bean porridge.

When cooking, try to avoid lifting the lid constantly, and choose a pressure cooker or rice cooker to cook.

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