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How can summer mung bean soup not change color? Tips for cooking mung bean soup

In hot summer, do many people like to boil mung bean soup at home? So how can mung bean soup not change color? Mung bean has a good effect of clearing away heat, so don't miss it!

1. Add lemon juice and white vinegar

When cooking mung bean soup, just add a little lemon juice or white vinegar to adjust the pH, you can keep it green. However, you can't add too much lemon juice or white, let alone make the water sour. Just adjust it to ph6. After mixing the water and boiling the mung bean clear soup, it is not easy to change color. Even if stored for half an hour, it can still keep a good-looking green.

2. Cover the pot

The reason why mung bean soup changes color is that it is oxidized. Mung bean skin is rich in polyphenols. It is easy to oxidize after contacting oxygen, and then produce quinones. The longer the time, the darker the color will be. Cover the lid in the process of boiling mung bean soup to minimize the contact area between mung bean and oxygen and avoid oxidation reaction in the process.

3. Don't use an iron pot

The flavonoids in mung bean peel may form dark complex after interaction with metal ions. For example, mung bean soup with honey will produce a blackened color, which is the truth. Although this reaction has no toxic substances, it may interfere with the antioxidant effect of mung bean and hinder the absorption of metal ions. Therefore, when cooking mung bean soup, do not use an iron pot, but a casserole is the best.

4. Boiled mung beans in boiling water

Many friends may find it difficult to boil mung bean soup when the water is cold. In fact, they can't do this. They need to wait until the water in the pot boils, and then put the mung bean into the pot, and cook it for a few minutes. This is mainly to drink the soup, and the color of the soup is green at this time.