Green bean soup is more red, better? 4 small tricks of the green bean soup
mung bean soup is a drink that many people have to drink in the summer. The people who have survived the mung bean soup have the common understanding that the green bean soup is easily discoloration. It begins with green soup and turns out to be red in a little while. What's the difference between the green bean soup of different colors?
determination of antioxidant capacity showed that the antioxidant capacity of red bean soup was significantly lower than that of green bean soup. The more red the color, the lower the antioxidant capacity. Generally speaking, the stronger the antioxidant capacity of the bean soup, the better the summer heat. That is to say, the effect of green bean soup is better than that of red bean soup. The following 4 methods can help you to boil green bean soup.
it is best to cover the pot cover when you have soup. The mung bean skin contains a large number of polyphenols, which are easily oxidized to quinones as long as they are exposed to oxygen and continue to polymerize into a darker substance. Therefore, when you cook mung bean soup, you should cover the lid, minimize the contact area between mung beans and oxygen, and avoid oxidation.
boiled with pure water is not easy to discoloration. The food and Nutrition Laboratory of China Agricultural University used boiled water, mineral water, purified water and distilled water to cook mung bean soup. The results showed that the mung bean soup boiled with different water quality was different in color. The color of distilled water is the greenest, and is the same for a long time. The second is pure water and mineral water. The color change of water boiled green bean soup is the fastest. After touching air, almost every minute is obviously darker and becomes red quickly. Therefore, it is best to use pure water when the mung bean soup is boiled.
put in the boiling water and cook for 8 minutes. The way to cook mung bean soup is to boil water first, then put it into mung beans, continue to simmer for 8~10 minutes and pour out mung bean soup. Because the color of the soup is green, the dissolved substances are mainly the active ingredients in the soybean hull, and the oxidation degree is the lowest and the heat clearing ability is the strongest. After pouring out the soup, the remaining beans can continue to be boiled into mung bean paste or boiled into mung bean congee with rice.