How is mung bean soup red? The first thing my friend complained about in front of me was that mung bean soup should not be green. How did it turn red, and the taste was too hard to drink. In fact, the problem lies in the pot.
Mung bean soup prevents reddening
Mung bean soup is supposed to be green, but many people cook it red, and the taste is not good. The trick is to brush the pot. After the soup is cooked, the red foam floating on the water will dry on the edge of the pot near the water. The next time you cook it, it will dissolve in the soup and turn it red. The method is to take a special pot to boil the soup, do not stick oil, every time you cook, you should brush the pot thoroughly with a clean cloth. This makes the soup green. How to store eggs without dispersing yellow sticky shell
Eggs with big heads down
In summer, if eggs are kept too long, the yolk will stick to the shell or disperse easily. This is because over time, the mucin in the protein will be gradually diluted under the action of protease, and the yolk can not be fixed. If you put the egg head down, there is an air chamber in the head of the egg. The gas inside will make the egg yolk unable to get close to the eggshell, and the phenomenon of scattered yellow and sticky shell is not easy to appear. How to keep bread fresh for a long time
Celery keeps bread fresh
Now people are used to eating bread at breakfast, but a bag of sliced bread also takes a few days to finish. I have a way to keep the flavor of bread fresh, is to wash a celery, and then put it into the bread bag, tie it up and put it in the refrigerator to keep it fresh. You can try it.