The weather in China has been "sometimes cold and sometimes hot" these days. A few days ago, there was a high temperature of 37 degrees Celsius. In the past few days, the constant temperature has been around 18 degrees Celsius, and it is even accompanied by wind and rain, which m

The weather in China has been "cold and hot" these days. A few days ago, there was a high temperature of 37 degrees. In the past few days, the constant temperature has been around 18 degrees, and it is even accompanied by wind and rain, which makes people feel even more wet and cold.

. In the hot days, when I thought I could only cook mung beans with mung bean porridge, the idea of ​​cooking mung bean soup instantly came to my mind, but I wonder if it was because of the weather, why did the mung bean soup boiled this time become redder and redder?

was also with these questions, so she went to find her mother. It was graduated from Agricultural University and . She is very familiar with the characteristics of many plants and the methods of planting. She also gave a relatively detailed explanation for this common cooking problem in life. Interested friends may wish to continue reading.

First of all, we need to explain that no matter whether the mung bean soup is boiled green or red, this will not be much different for the overall nutrition display. There are two main reasons for this situation.

First: the oxidation rate . Generally speaking, everything in the world is filled with oxygen and will suffer from oxidation erosion. For making mung bean soup, the change of redness and greenness is caused by the oxidation rate.

mung beans have a substance called polyphenol . As long as the equivalent of this substance is released to a certain measure, the color of mung bean soup will tend to be red . In summary, if mung bean soup becomes red, it means that the cooking of mung beans accelerates the oxidation rate of polyphenols.

Second: pH of water quality. Although we use tap water now, the pH of water is not the same standard in various places. According to the changes in the acid and alkaline water of water, boiling mung beans with weakly alkaline water will accelerate the redness of mung bean soup. Most tap water in the south is weakly acidic, and this kind of water quality plays a certain "inhibit" effect on the oxidation of polyphenol substances, so the boiled mung bean soup still shows its original color.

Since you have learned the main reasons why mung bean soup turns red and green, you naturally need to introduce cooking skills about mung bean soup. The following mung bean soup consists of three ingredients: pumpkin, lily , and mung bean. It can not only replace staple food to fill your stomach, but also be quite considerable in the nutritional and health care level.

Step 1 : First we need to prepare a Beibei pumpkin, peel it but cut it into small pieces; 150 grams of mung beans that have been soaked in advance for 3 hours; 50 grams of soft dried lily; 6-10 pieces of rock sugar (expected to 30-40 grams).

Step 2 : Pour the mung beans into the rice cooker, add 2 cm of water that is less than ingredient, cover, and cook regularly for 20 minutes.

Step 3 : Then pour the lilies, pumpkin cubes and rock sugar into the pot, stir for a few times, cover, continue to simmer for 20 minutes and then start eating.

This delicious cooking method is very simple, and nowadays, rice cookers tend to be smart. As long as you control the time, it is basically no difficulty to replicate this delicacy.

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