How to boil mung bean soup is green, what color is mung bean soup boiled

Mung bean soup is made to keep it green way:1. First of all, take out an appropriate amount of mung beans.

2. Then wash the mung beans with cold water and put them in the pot.

3. After that, boil the mung beans over high heat.

4. After boiling, cook for about 5-6 minutes.

The freshly boiled mung bean soup is green, and it turns red after a while, making people feel that there is no freshness. So, how do you make mung bean soup to keep it green? The reason why mung bean soup is boiled red 1, mung bean soup is often cooked dark red, such as washing mung beans with cold water and putting them in a container, and then putting 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 don't boil the beans and flowers on high heat, they will definitely turn red after a while, so the mung bean soup will quench your thirst, but the beans can't be eaten. When you boil the beans, if you boil the beans and flowers, the natural soup will be yellow-green, and the mung bean soup will clear the heat and detoxify, and the beans can also be eaten.

3. If edible alkali is placed in it, it will have a reaction, and it will generally appear red. The purpose of putting alkali is to make the beans easy to rot, but it will lose the nutrients of the beans; In addition, if there is a small amount of alkali in the pot itself (the alkali in the pot is generally carried by tap water). How to boil mung bean soup without turning red and boiling mung bean soup to change color or not change color is in the water quality - if you use pure water to cook mung bean soup, the mung bean soup will not only show a green color when poured out, but will not change color for a long time, it is still green.

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. However, it is not impossible to keep the green color of mung bean consommé boiled in tap water, 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.

The antioxidant capacity test showed that the antioxidant properties of the red consommé were significantly lower than those of the green consommé. The redder the bean soup, the lower the antioxidant capacity. Cooking mung beans with alkali will reduce the antioxidant activity of mung bean soup, and it will also seriously damage the many B vitamins that are originally rich in mung beans.

When a small amount of salt is added to mung bean soup, the antioxidant properties are slightly improved. It is generally believed that when boiling mung beans, rice is porridge, and no rice is soup; And when boiling mung bean soup, mung beans do not bloom is called mung bean water, and mung beans are called soup when they bloom. Dragon Tiger Health Network Tips:

When cooking mung bean porridge, removing the mung bean skin will affect the effect of reducing the fire, and the coolness of the mung bean skin is greater. "Mung bean coat" has the functions of clearing heat and detoxifying, as well as reducing swelling, dispersing and brightening eyes. As a summer drink, it is generally better to eat it with mung bean soup, but if you feel unaccustomed or feel unpleasant, you can also brush off the mung bean husks after the soup is cooked.

Green. Mung bean soup is a soup made by boiling mung beans and water, in which mung beans are a green food for the elderly, and mung bean soup is normally green. Mung bean soup is only judged to have the best effect when its color is turquoise, and turquoise mung bean soup is not only more nutritious, but also very beautiful in appearance.

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

Why is mung bean soup red when boiled: the difference in water quality and materials. Sometimes the color of the cooked mung bean soup will show other colors, for example, the red color is the most common, which is mainly due to the difference between the north and the south, and it can be drunk normally.

If the mung bean soup is red, there are two main reasons, one is the water quality, and the other is the different materials, which may be the two reasons that cause the mung bean soup to appear red.

The red color of mung bean is due to the fact that the polyphenolic antioxidants in it are oxidized by the air finger, and it has a red color. Polyphenols are mung bean soup to clear heat and detoxify, quench thirst and relieve heat, when oxidized, polyphenols are reduced, so that its effect of clearing heat and detoxifying, quenching thirst and relieving heat is also reduced.

Here's how to boil mung bean soup out to be green:

Method 1: Wash the mung beans and control the moisture, pour them into the pot, add boiling water, the amount of boiling water is better than 2 cm of mung beans, after boiling, switch to medium heat, when the water is to be boiled dry (pay attention to prevent sticking to the pot), add a large amount of boiling water, cover the pot, continue to cook for 20 minutes, until the mung beans are crispy and the soup is green.

Method 2: Wash the mung beans, soak them in boiling water for 20 minutes, remove them and put them in a pot, then add enough cold water and cook for 40 minutes.

Method 3: Wash the mung beans, put them in a thermos flask, pour boiling water and cover them. 3 After 4 hours, the mung beans have grown up and become soft, and then boiled in the pot, it is easy to cook the mung beans in a relatively short time.

Method 4: Wash and dry the selected mung beans, fry them in an iron pot for about 10 minutes, and then cook them, and the mung beans will be cooked quickly.

Soak the mung beans in boiling water overnight, and then put them in the pot the next day, and stir them with a spoon while heating them. Haven't you cooked it?

Mung bean soup is widely loved as a summer drink. So the question is, how to cook mung bean soup to be green, let's share how to cook mung bean soup.

Choose fresh green beans.

The first step in making mung bean soup is to choose fresh mung beans. Fresh mung beans are bright in color, intact in shape, and free of moths. If the mung bean goes bad, it will be yellow or white, so be sure to pay attention when buying.

Wash the mung beans. Washing mung beans is one of the keys to cooking mung bean soup. Wash the mung beans with cool water, and scrub your hands until the water is clear. Washed mung bean soup will be more fragrant.

Change the cold water more often. Cooking mung bean soup requires changing the cold water several times. When boiling water for the first time, if there is foaming, you can pour the water away first; When boiling water for the second time, there is less foaming than the first time; The third time will be less, at which point you can add rock sugar or red dates to cook.

Control the heat. When cooking mung bean soup, you need to control the heat, and the heat should not be too high. After boiling, change to low heat to cook, after cooking, directly off the heat, in a hurry, you can cover the pot lid quickly wide type to cool down, so that the green of mung beans is more vivid.

Precautions for mung bean soup.

Mung beans should not be used in excess, as excessive use will have a bad effect on the stomach. People with cold mung beans, insomnia, low menstrual flow and weak children should not drink excessive mung bean soup.

Summary. The above are some precautions for the cooking method of mung bean soup, only when choosing fresh mung beans, washing mung beans, changing cold water and controlling the heat, mung bean soup is refreshingly fragrant and green. I hope you can pay attention to the above details when cooking mung bean soup and make a bowl of delicious, prudent and healthy mung bean soup.

The methods for mung bean soup to turn green after boiling are: cover the pot, use purified water, lemon juice (vinegar), boiling water, etc.

1. Cover the pot.

When mung beans come into contact with oxygen, they oxidize easily and continue to polymerize into a darker substance. Therefore, when boiling mung bean soup, the pot should be covered to minimize the contact area between mung beans and oxygen to avoid oxidation.

2. Use purified water.

Mung bean soup made 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.

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. Lemon juice (vinegar).

The pH can also greatly affect the discoloration of the soup. After adding vinegar or lemon juice to the tap water, the color of the mung bean soup that is boiled and brought out changes very little.

4. Boil.

When boiling mung bean soup, bend to boil water first, then add mung beans, continue to simmer for 8-10 minutes, and then pour out the mung bean soup. At this time, the color of the soup is turquoise and the degree of oxidation is minimal.

Preparation of mung bean soup:

1. Rock sugar mung bean soup.

Preparation: mung beans, rock sugar, water, etc.

1. Clean the mung beans and soak them in water for an hour.

2. Bring water to a boil, add mung beans, bring to a boil over high heat, change to low heat and cook for 40 minutes.

3. Add ice-sensitive sugar to boil, scoop it into a bowl, let it cool and drink.

2. Rock sugar lily mung bean soup.

Preparation: fresh lily, mung bean, rock sugar, water, etc.

1. Wash the mung beans and soak them in water for two hours.

2. Break the fresh lily into petals, wash and set aside.

3. Bring water to a boil, bring to a boil over high heat, add mung beans and cook for 1 hour.

4. Add rock sugar to boil, then add lily slices and cook for 5 minutes.

5. Turn off the heat and let the soup cool in a bowl or put it in the refrigerator before drinking.

Mung bean soup is made to keep it green way:1. Take out an appropriate amount of mung beans first.

2. Then wash the mung beans with cold water and put them in the pot.

3. After that, boil the mung beans over high heat.

4. After boiling, boil for about 5-6 minutes.

1. Cover the pot when boiling mung bean soup, mung bean skin contains a large number of polyphenols, which are easy to oxidize into quinones after contact with oxygen, and continue to polymerize into darker substances, reduce the contact area between mung beans and oxygen, and avoid oxidation.

2. Use pure water to boil, the Food and Nutrition Research Laboratory of China Agricultural University has used tap water, mineral water, purified water, and distilled water to boil mung bean soup, and the mung bean soup made of distilled water is the greenest color, followed by pure water and mineral water.

Related Notes:

Mung bean soup is a traditional Chinese folk product that relieves the heat. Mung bean soup can be cooked in various ways and has a variety of flavors, the most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

To avoid eating mung beans too cold, you don't have to drink mung bean soup, you can choose another way to eat it, that is, eat mung bean porridge. The method is to wash the rice and mung beans separately, and add water to the same pot to cook into porridge. At the same time, if you want to boil sweet water with mung beans alone to drink, you must boil the rotten mung beans so that they don't eat too cold, because mung beans are the coolest when they are just boiled and bloomed.

Folk customs: mung beans are known as "Jishi Liang Valley"; Because of its rich nutrition and wide range of uses, it is very popular with the people. In our country's Han nationality, in many areas, every fifth day of the lunar month, everyone uses mung beans, Huang Qingji beans, peas, broad beans and cowpeas to cook rice and eat, which is called eating five beans.

According to legend, Ouyang Xiu liked to eat five-bean rice in the Song Dynasty, and the people followed suit.