[How to cook green mung bean soup]_How to cook_How to cook
When cooking mung bean soup, some people will encounter this situation. Sometimes the mung bean soup is green, and sometimes it is red. This makes the inexperienced person more headache and worry about whether it will affect the mung bean soup.Effect.
In fact, the mung bean soup turns red when it is boiled, because the cooking time is too long, oxidation and discoloration do not affect the taste of the mung bean soup.
Whether the mung bean soup was red or green just when the southerners and the northerners had an incredible deal, someone finally came out and broke the magic.
After some verification, it is true that the color difference of mung bean soup in the north and south is mainly caused by different water quality and different materials.
The principle that mung bean soup turns red is because polyphenols may be introduced into mung bean skin, mainly flavonoids.
After boiled mung beans, the polyphenols in the skin will be dissolved in the mung bean soup, which will gradually oxidize and change color under the action of oxygen.
This can also explain why a pot of freshly cooked mung bean soup is originally green, but if it is left for a long time, the color of mung bean soup will gradually become darker, the green color will turn brown, and then gradually turn brown.
The color of mung bean soup is different depending on the water quality. Generally, the mung bean soup cooked in the north is red, and the mung bean soup cooked in the south is green. The difference in water quality between the two places is the main cause of the color difference of the soup.
Some experts have done experiments, using tap water, mineral water, purified water, and deionized water to cook mung bean soup. The result is that the deionized water has the greenest color and does not change for a long time.
The rate of color change of the tap water sample becomes visible to the naked eye almost every minute after exposure to air.
If the tap water is adjusted to a different pH value and then used to cook mung bean soup, it is found that the pH can greatly affect the discoloration effect.
Acid tap water has very little discoloration after boiling, while slightly alkaline tap water has very rapid discoloration after boiling.
Water in the north is more alkaline, and water in the south is more acidic.
This is why the northern version of mung bean soup is mostly red.
The kitchen utensils for making mung bean soup will also reduce the impact to a certain extent. Mung bean soup cooked with closed non-iron kitchen utensils such as casseroles can maintain the green state of time because of a small degree of oxidation.
Mung bean soup is red or green. How to cook mung bean soup is green. How to boil mung bean soup is green. Mung bean soup has different initial effects.
The answer is: yes!
There will be difference!
After the mung bean soup turns red, you can continue to consume it without harming your health.
However, the polyphenol antioxidants in mung bean skin are the source of heat and heat dissipation. The mung bean soup turns red, which means that the polyphenols have been oxidized.
Therefore, the efficacy of red mung bean soup to clear away heat and heat is not good, and the nutrients are not so comprehensive, but it does not affect consumption.
How to cook green bean soup is green?
1. Cook with pure water.
2. Add vinegar while cooking.
If there is no purified water in the house, it is not impossible to keep the green bean soup with tap water. Just add half a spoonful of white vinegar or squeeze half a spoonful of lemon juice when cooking mung bean soup.Keep turquoise.
The key is not to add too much, let alone the water become sour, just adjust to pH 6.
When cooking, it is best to adjust the water first, and then cook the mung bean clear soup, it will not easily change color.
Even after half an hour of storage, it still maintains a beautiful green color.
3, the beans have time for the pot.
Add the mung beans after the water has boiled. Don’t worry, don’t cold the pot, but boil the water after boiling the mung beans.
4. Cover the pot and cook quickly.
When cooking mung bean soup, you should also cover the pot to minimize the contact area with oxygen and reduce oxidation.
In addition, boiling with boiling water has a shorter heating time and less oxidation than boiling with cold water; cooking with a pressure cooker has less contact with oxygen, which is beneficial to the maintenance of soup color.
However, as long as the soup is scooped out, they will still change color quickly.
At the same time, pay attention to cooking time.
During the daily cooking of mung bean soup, it is difficult to maintain the yellow-green color because they cook for too long and have sufficient contact with oxygen.
May wish to restore the soup within 10 minutes of boiling as soon as possible, because the color of the bean soup is turquoise at this time, the dissolved substance is mainly the active ingredients in soybean skin, and the degree of oxidation is the lowest, the ability to clear the heat is the strongest.
After taking out these soups, do not throw away the remaining mung beans, you can add boiling water to continue cooking, cook into mung bean paste, or add rice to cook mung bean porridge.