Mung bean soup is often drunk in summer to relieve the heat soup, cold and refreshing, drink a bowl to drive away the "hot", more thirst-quenching than those bought drinks, but sometimes we will find a strange phenomenon when cooking mung bean soup, obviously it is put green beans, but boiled out but become "red bean soup", people are puzzled.
What's going on with the reddish mung bean soup?
It's not unusual for mung bean soup to make a green soup, but why is it a red soup? The ingredients for cooking mung bean soup are only water and mung beans, first of all, to eliminate the problem of ingredients, because the same mung beans are used, then the problem lies in the water. Water is the most common in cooking, but the most easily ignored "ingredients", the tap water in the north is mostly alkaline water, contains more minerals, will accelerate the oxidation of phenolic substances in mung beans, after oxidation the soup color will become red, so this is why sometimes the boiled mung bean soup will turn red.
The following two bowls of mung bean soup with two different water quality boiled, the same boiling for 15 minutes, a bowl of tap water boiling, the soup color is red, a bowl is pure water boiled, the soup color is green, next let's take a look at the two bowls of mung bean soup to become red, green process.
【Tap water boiled mung bean soup】
1: Wash the mung beans, add the appropriate amount of tap water, and cook the mung bean soup on the stove.
Around 2 or 5 minutes, the mung bean soup begins to boil, at which time the soup color begins to change, and the water becomes light green water.
At 3 or 8 minutes, the soup begins to change again, and the light green slowly turns to yellow.
At 4 or 10 minutes, the yellow color of the mung bean soup is more obvious, and the soup color begins to be a little red.
At 5 or 13 minutes, it is obvious that the mung bean soup has begun to turn red.
At 6 or 15 minutes, the mung bean soup turns completely red, looking a bit like black tea, and traces of red can still be seen on the side of the pot.
The mung bean soup that ends up boiled with tap water looks like this.
Similarly, we tested using mineral water to cook mung bean soup, which is basically the same as the effect of boiling tap water, and it will be red.
【Pure boiled mung bean soup】
1: Wash the mung beans, add an appropriate amount of pure water, bring to a boil over high heat.
2, 5 minutes when the mung bean soup boiled, the soup color did not change too obviously.
At 3 or 8 minutes, the color of the mung bean soup begins to change, and the soup color is a little yellow-green.
At 4 or 10 minutes, the color of the mung bean soup gradually deepens, it is still yellow-green but there is no redness.
At 5 or 13 minutes, the mung bean soup is still a relatively positive color, and there is still no sign of redness.
At 6 or 15 minutes, the yellow-green color of mung bean soup is more obvious, which is the normal color of mung bean soup, which is completely different from the color of tap water.
The mung bean soup that ends up boiled in pure water looks like this.
<h1 class="pgc-h-arrow-right" data-track="22" > a little knowledge about mung bean soup </h1>
In the process of cooking mung bean soup, some people like to boil mung beans soft and dense, and some people like granular, never boil flowering, want to relieve the heat function is better, cook mung bean soup without boiling flowering, mung bean boiling time the shorter the polyphenol content will be higher, the higher the antioxidant activity, the strongest ability to relieve the heat, but the taste and taste are worse, at this time you can match some other ingredients, increase the role of mung bean soup to cool down, but also enrich the taste of mung bean soup, share a summer soup that I often do in summer.
<h1 class="pgc-h-arrow-right" data-track="35" > summer soup </h1>
Ingredients required: 1 bowl of mung beans, 1/2 bowl of barley, 1 handful of lilies and lotus seeds, and some rock sugar.
1. After the ingredients are prepared, simply wash the mung beans, barley, lilies and other ingredients and rinse them clean.
2, after cleaning, mung beans and barley soaked in water for 1-2 hours, lilies, lotus seeds soaked for half an hour, so that the ingredients are full of water, which can shorten the cooking time.
3, add an appropriate amount of water to the pot, pour in barley, mung beans, lilies and lotus seeds, here it is recommended to use the rice cooker, save the heat and do not bother, press the cook button to simmer for 15 minutes.
4, after cooking, open the lid, add rock sugar, stir well and cover the lid, use the residual temperature to simmer for another 2 minutes, let the rock sugar melt, a bowl of sweet and delicious summer soup is ready.
<h1 class="pgc-h-arrow-right" data-track="38" >- Lao Jing said </h1>
The reason why mung bean soup can make people feel cool and cool, mainly because the skin of mung bean contains polyphenol antioxidants, but after the mung bean soup becomes red, this polyphenol substance is also oxidized, so the red mung bean soup is really not as good as the green mung bean soup, when boiling mung bean soup, mung bean water, do not use tap water or mineral water, may wish to use pure water to try.
I am a foraging record of the city, and I have been fighting with the world for many years, and I am still glorious and full of interest! Like to focus on eating, drinking and having fun in the city, updating recipes and food anecdotes every day, paying attention to me, enjoying food without getting lost.