Why can't you use a pressure cooker to cook mung bean soup? Tips on how to cook mung bean soup to make it green

Mung bean soup is a traditional folk delicacy for relieving summer heat. Different regions have different ways of cooking mung bean soup, and there are many varieties, such as barley mung bean soup, lily mung bean soup, pumpkin mung bean soup, houttuynia cordata mung bean soup, etc. When cooking mung bean soup, it is recommended that the ratio of mung bean to water is 1 to 10, so that the surface of the mung bean will not burst due to insufficient heating. If you like sweet taste, you can add some rock sugar for seasoning. It is not recommended to drink mung bean soup every day in summer, because mung bean is a food that is not easy to digest. It contains a lot of oligosaccharides. Excessive consumption will cause flatulence, and the spleen and stomach will also be damaged. Today, I will show you how to cook a green, sweet and delicious mung bean soup.

Contents of this article

1. Why can’t you use a pressure cooker to cook mung bean soup?

2. How to make mung bean soup without changing color

3. Tips on how to make mung bean soup green

4. Can I drink mung bean soup every day in summer?

Why can't you use a pressure cooker to cook mung bean soup?

When cooking mung bean soup in a pressure cooker, the mung beans will easily clog the air valve when boiling. Once the air valve of the pressure cooker is blocked, the pressure inside the pot will continue to rise. If the pressure inside the pot is too high, it may cause an explosion. Therefore, it is best not to cook mung bean soup in a pressure cooker.

A pressure cooker, also known as a pressure cooker or pressure kettle, is a kitchen cooker that uses the physical phenomenon that the boiling point of a liquid increases under a higher pressure to exert pressure on the water, allowing the water to reach a higher temperature without boiling, thereby speeding up the efficiency of stewing food.

The advantage of a pressure cooker is that it saves time and energy. The disadvantage is that if it is not operated correctly or has defects, it may explode and cause harm.

The earliest name of the pressure cooker was "Papin pot". It was invented by a French doctor named Denis Papin and was originally used as a disinfection tool.

How to make mung bean soup without changing color

First: Cover the pot when boiling soup to reduce the area of ​​contact with oxygen.

Second: Use purified water. Tap water can easily change the color of mung bean soup.

Third, do not use an iron pot to cook the soup, so as to avoid the flavonoids in the mung beans reacting with the metal ions and causing the soup to change color.

Tips on how to make green mung bean soup

If you want to cook green mung bean soup, you can use pure water to cook it, so that it is not easy to change color. Be careful not to use an iron pot when cooking. The flavonoids in the mung bean skin and the metal ions may form a darker complex, and the color of the soup will become darker. It is best to use a casserole.

When cooking mung bean soup, first boil the water, then add the mung beans and simmer for 8 to 10 minutes, then pour out the mung bean soup. At this time, the color of the soup is emerald green. The dissolved substances are mainly the active ingredients in the bean skin, which have the lowest degree of oxidation and the strongest heat-clearing ability.

Vinegar and lemon juice can also prevent mung bean soup from changing color. If you use tap water to boil mung bean soup, you can add half a spoonful 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 and affect the taste.

Mung bean skin contains a large amount of polyphenols, which are very easy to oxidize and turn black as long as they come into contact with oxygen. Therefore, when making mung bean soup, you should cover the pot to minimize the contact area between the mung beans and oxygen and avoid oxidation.

Can I drink mung bean soup every day in summer?

It is not recommended to drink mung bean soup every day in summer, because mung beans are difficult to digest. Drinking mung bean soup every day can easily cause flatulence and damage the spleen and stomach. It is recommended that adults drink mung bean soup 2 to 3 times a week, and children should decide the amount of mung bean soup according to their physical condition. People with cold physical condition are not suitable for drinking mung bean soup.

It is not recommended to drink mung bean soup every day in summer, because mung beans are difficult to digest. They contain a large amount of oligosaccharides. Excessive consumption can cause bloating and the spleen and stomach will also be damaged to a certain extent.

Generally speaking, it is appropriate for adults to drink mung bean soup 2 to 3 times a week in summer, one bowl each time. Children in the growth stage need to decide the amount of mung bean soup they eat according to their physical condition. Generally speaking, children aged 2 to 3 can add mung beans to porridge, while children over 6 years old can eat the same amount as ingredients.

It should be noted that people with cold constitution are not suitable for drinking mung bean soup, because mung bean soup is cold in nature. For such people, drinking mung bean soup will increase the burden on the body, which is not conducive to physical recovery, and may even cause symptoms of gastrointestinal discomfort such as diarrhea and abdominal pain.