4 methods 熬 mung bean soup clearing away hot weather
Mung bean soup is a must drink for many people in the summer. Those who have taken mung bean soup have a consensus that mung bean soup is easily discolored, and the green soup is what starts to pour. It will turn red in a moment. What are the differences between different colors of mung bean soup? The antioxidant capacity test showed that red bean soup had significantly lower antioxidant capacity than green bean soup. The redder the color, the lower the antioxidant capacity. In general, the stronger the antioxidant capacity of bean soup is, the better it will be. In other words, the effect of hot weather on green bean soup is better than that of red bean soup. The following 4 methods can help you to get green bean soup. It's best to put a lid on the soup. Mung bean skin contains a large amount of polyphenols. When exposed to oxygen, they are easily oxidized into quinones and continue to polymerize into darker substances. Therefore, the lid should be covered in the mung bean soup, to minimize the contact area of ​​mung beans and oxygen, to avoid oxidation. With pure water, it is not easy to change color. The Food Nutrition Research Office of China Agricultural University used tap water, mineral water, purified water, and distilled water to dip mung bean soup. The results showed that the color of mung bean soup made from different water quality was different. Distilled water is the greenest color and it does not change for a long time. Followed by pure water and mineral water. Tap water, the color of mung bean soup, changed the fastest, and became dark almost every minute after contact with air. It quickly turned red. Therefore, it is best to use pure water when cooking green bean soup. A few drops of lemon juice keep the green bean soup green. Studies have found that pH can also greatly affect the discoloration of soups. The tap water in the north is alkaline water, and the discoloration is very fast after mash mung bean soup. After pouring out the mung bean soup, obvious color changes can be seen within two minutes. However, after the addition of vinegar or lemon juice in tap water, the color of the mung bean soup brewed out changes little. Therefore, if you use tap water to boil green bean soup, you can add half a scoop of white vinegar to the water, or squeeze in a few drops of lemon juice, but be careful not to add too much, otherwise the soup will become sour, affecting the taste. Bring boiling water into it and cook for 8 minutes. The method of boiling green bean soup is to boil water first, then add green beans, continue to simmer for 8 to 10 minutes and then pour mung bean soup. Because the color of the soup is aquamarine at this time, the dissolved substance is mainly the active ingredient in the skin, and the oxidation degree is the lowest, and the heat-removing ability is the strongest. After pouring out the soup, the remaining beans can continue to boil green bean paste, or increase the amount of rice boiled into mung bean porridge.
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