In the unbearably hot summer, how can we live without the company of mung bean soup? Across the country, almost all parts of the country have the habit of drinking mung bean soup in summer. A bowl of it is sweet and refreshing, and can instantly calm down all the anger in the body.
But did you know that cooking mung bean soup well requires a lot of knowledge. Moreover, the mung bean soup that was originally thought to be "suitable for all ages" is actually not suitable for everyone! After drinking mung bean soup for so many years, are you really drinking it right?
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Mung bean soup looks like this and is relatively nutritious
Have you noticed that the mung bean soup cooked by each family seems to be a little different: some soups are green, some are red; some are turbid, and some are very clear. ; Some beans are intact, and some have boiled flowers... So, what kind of mung bean soup is more nutritious and more relieving of heat?
Green soup vs red soup
Mung beans are rich in polyphenols substances . When encounters oxygen or metal ions under alkaline conditions, an oxidation reaction will occur, causing the mung bean soup to turn red. Factors such as water quality, cooking time, pot and other factors may cause the soup to turn red.
Because the loss of polyphenols components in red mung bean soup is relatively greater, so in terms of antioxidant capacity green mung bean soup is slightly better..
However, although there is a certain loss of nutrients, no harmful substances are produced in the red mung bean soup, so you can still drink it with confidence.
Turbid soup color vs. clear soup color
" Zunsheng Eight Notes " has recorded: "Wash out the mung beans, add water to the pot, bring to a boil over high heat, take the soup and stop cooling, the color will be green, then eat it. If it is boiled too much, the color will be turbid. "It's too much to eat." This means that the mung beans are put into a pot, add water, boil over high heat for a while, then take the green soup, wait for it to cool and then eat it. If is cooked for too long, the soup will become turbid, so it is not suitable for eating .
Therefore, compared to mung bean soup that has been cooked for a long time and has a turbid soup color, mung bean soup that has been cooked for a suitable time and has a clear soup color is better.
Boiled and bloomed vs. Unbroken
The polyphenols in mung beans are basically concentrated in bean skin. Once boiled and bloomed, nutrients will be lost .
Moreover, traditional Chinese medicine believes that mung bean clothing has better heat-clearing, detoxifying, and relieving heat effects, and its effect is stronger than the mung bean meat inside.
Taking these two aspects together, mung bean soup with intact beans and unbroken skins is slightly better than cooked mung bean soup in terms of antioxidant effect and heat-relieving effect.
How to cook the green mung bean soup? What are the tips?
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Learn 3 tips
The soup is green in color and tastes good
Don’t use an iron pot
The mung bean soup always turns red. Many times it is because the first step - the pot is not there Choose the right !
It is best not to use an iron pot to cook mung bean soup, because a small amount of iron ions precipitated will react with some ingredients in the mung beans, making the soup red; you can choose to use a pot that is resistant to boiling, such as high temperature resistant glass Pot, casserole, etc. to cook mung bean soup.
Covering the pot lid can, on the one hand, reduce the contact between mung beans and oxygen, and avoid oxidation reaction and discoloration; on the other hand, it can maximize the aroma of mung bean soup.
During the cooking process, everyone should try to open the pot lid as little as possible. After cooking, if you are not in a hurry to drink it, it is best to find a lid and cover it first.
Add a little lemon juice or white vinegar
Drop a little lemon juice or add a small amount of white vinegar into the mung bean soup, which can effectively delay the oxidation process and help maintain the original green color of the soup.
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Note: Not everyone can drink mung bean soup
Mung bean soup is a commonly used drink to relieve heat in summer, but from the perspective of traditional Chinese medicine, its nature is cold and cool, so it is not suitable for everyone to drink. For example, people with weak spleen and stomach, frequent diarrhea, and epigastric pain should not drink mung bean soup, otherwise the symptoms will be aggravated.
In addition, when the weather is particularly hot, you can drink more mung bean soup, but it is not recommended to drink it every day. Generally, it is better to drink it once every other day. Try not to drink mung bean soup on an empty stomach, otherwise it will easily lead to flatulence.
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