Source: Brother Qiang's Foraging Record
As the weather gets hotter and hotter, many friends have begun to make mung bean soup at home to drink. Mung beans, also known as green beans, have been a good product for people to clear the heat and cool off since ancient times. Li Shizhen, a great physician in the Ming Dynasty, recorded in the "Compendium of Materia Medica": mung beans are sweet, cold and non-toxic. The Lord is cold and hot, quenches thirst, and facilitates urination. And in the "Herbal Medicine", it is recorded: mung bean soup can clear the heat of the summer and calm thirst. So, that's why when it's hot, people make themselves a bowl of mung bean soup to drink.
However, everyone found that the mung bean soup cooked by some friends is green in color, while the mung bean soup boiled by some friends is red! So, the question is, why is some of the soup red and some green?
Secondly, Is there any difference between red mung bean soup and green mung bean soup? Today, Brother Qiang will tell you in detail, obviously cooking mung bean soup, why does the soup always turn red? Let's take a look.
Why does mung bean soup turn red?
There are 3 main factors that affect the color of mung bean soup:
1. It is related to the length of cooking time! Keep in mind that when boiling mung bean soup, the longer it is boiled, the redder the soup will be! The reason why this happens is because mung beans contain a polyphenolic substance, which will oxidize once it comes into contact with the air, resulting in a chemical reaction that transforms into quinone qualities, and quinones appear red after oxidation, and the longer the oxidation, the darker the reddening color.
2. It is related to the water quality of cooking! To be honest, boiling mung bean soup is a very magical process, because when boiled in weakly alkaline water, the color of mung bean soup is red, on the contrary, if it is boiled in weakly acidic water, the color of mung bean soup is green! Therefore, you can use different water quality to cook mung bean soup of different colors according to your preference!
Tips: Friends who like to eat green mung bean soup can use purified water, and then add a few drops of white vinegar to the water, or add a few drops of lemon juice, and the mung bean soup will be green; On the contrary, friends who like to drink red mung bean soup can use the tap water at home to boil it, so that the cooked mung bean soup is red!
3. It has to do with the container in which mung bean soup is cooked! Many friends found that when cooking mung bean soup, the color of the soup was green, but after going out and pouring it into the thermos cup, the soup turned red, which felt like magic! In fact, the reason for this situation is that the iron in the thermos cup reacts with the polyphenols in the green head soup, which causes the soup to change color. Therefore, when we cook mung bean soup, if we use a rice cooker or pressure cooker to cook, the color of the soup will be green, and if we use an iron pot to cook, then the color of the soup will be red!
Trivia about the color of mung bean soup
Trivia 1: Green mung bean soup is the best way to beat the heat! As we said earlier, the longer the mung bean soup is boiled, the redder it will be. On the contrary, the shorter the boiling time, the greener the color. So, what does this have to do with cooling off? The reason why I say this is because the mung bean soup boiled in a short period of time, the main ingredients in the soup are still derived from the nutrients in the skin of mung beans, and the active ingredients in the skin of mung beans are the most.
Trivia 2: Red mung bean soup is the best way to detoxify! It is said that mung beans can detoxify, this is because mung beans contain a large amount of mung bean protein, tannic acid, brass and other ingredients, and these substances can only be precipitated from mung beans after long-term cooking; The longer the mung bean soup is cooked, the redder the soup will be, so the red mung bean soup is the best for detoxification.
The above is today's cold knowledge about why mung bean soup turns red after cooking, and related cold knowledge, I hope it can help everyone! I'm Brother Qiang, a friend who likes this article, thank you for helping to like and retweet!