In summer, many people like to drink mung bean soup to relieve heat. People who have made mung bean soup know that mung bean soup is green when it is just boiled, and it will turn red after a while. There are differences in mung bean soup of different colors. The antioxidant ability of red mung bean soup is lower than that of green mung bean soup. The better the antioxidant effect of mung bean soup, that is, the green one is better than the red one. How to make green bean soup? The tips are as follows: What I told us.
1, cover the lid when making soup.
mung bean peel contains a large amount of polyphenols substances. As long as you contact oxygen , it will easily oxidize. Continue to polymerize into darker substances. When making mung bean soup, cover the lid to reduce the contact between mung bean and oxygen to avoid oxidation.
2, boil with pure water.
The mung bean soup made with different water quality is different. When boiling mung bean soup with pure water, the color change rate will slow down. When boiling mung bean soup, use pure water.
3, vinegar or lemon juice can keep the mung bean soup green.
pH can affect the color change of the soup. Tap water is not alkaline and changes color very quickly. Add vinegar or lemon to the tap water. The color of the soup boiled is very small. When adding vinegar or lemon juice to tap water when boiling mung bean soup, do not add too much. If too much soup will become sour and affect the taste.
4, add beans when the water boils, and cook for another 8 minutes.
When cooking the soup, boil water first, add beans when the water boils, and continue to cook at low heat for 8 minutes. The poured mung bean soup is green, and the substance is the active ingredient in the bean peel and has the strongest heat clearance ability. , the lowest degree of oxidation. After pouring out the soup, the rest can be cooked into mung bean paste , or add rice to cook into mung bean porridge.
has been shared with the tips for cooking mung bean soup. Let us add skills to make life better.
