How to cook mung bean soup without turning it red? Can you still drink the red mung bean soup?

Mung bean, also known as green bean, is a traditional bean food of our people. Mung bean contains more vitamins, calcium, phosphorus, iron and other inorganic salts than rice. Therefore, it not only has good value, but also has very good medicinal value. It is said to be "a good grain for saving the world". In the hot summer, mung bean soup is the most popular drink for cooling off, clearing away heat and detoxifying. Please note that if you are taking medicine, do not drink mung bean soup, as doctors say it will reduce the efficacy of the medicine. Next, let's take a look at why mung bean soup turns red with Encyclopedia Knowledge Network? Can you still drink red mung bean soup? Here are some tips on how to cook mung bean soup without turning red.

Why is it good to drink mung bean soup in summer?

In summer or when working in a high temperature environment, people sweat a lot, lose a lot of water, especially potassium, which disrupts the electrolyte balance in the body. Using mung bean soup to replenish water is the most ideal method, which can clear away heat, replenish qi, quench thirst and promote urination. It can not only replenish water, but also replenish inorganic salts in time, which is of great significance to maintaining water and electrolyte balance.

Why does mung bean soup turn red?

In the hot summer, people like to drink mung bean soup to relieve the heat. However, many people find that the mung bean soup often turns red when cooked at home. Why does the mung bean turn red after being cooked for a long time? In fact, this is the result of oxidation polymerization between the green skin and oxygen. Therefore, we should try to avoid contact with oxygen when cooking mung beans. You can use a pressure cooker or an electric rice cooker to cook it, and add a little white vinegar when cooking, so that the mung bean soup will not turn red.

Can I still drink the mung bean soup that has turned red?

Answer: You can drink it.

The reason why mung bean soup turns red is due to the oxidation of the polyphenols in it. It does not produce any toxic substances and has no adverse effects on the human body after consumption, and its nutritional value is not significantly affected. Therefore, the red mung bean soup is still edible.

Tips on how to cook mung bean soup without turning red:

1. When cooking mung beans, be sure to isolate them from the air. It is recommended to use a pressure cooker or rice cooker.

Mung bean skin contains a large amount of polyphenols, which will undergo oxidative polymerization when in contact with oxygen, easily oxidizing into quinones and continuing to polymerize into darker substances. Therefore, when making mung bean soup, the pot should be covered to minimize the contact area between the mung beans and oxygen to avoid oxidation.

2. Remember not to use alkaline water. You can use purified water, filtered tap water, or add a little vinegar.

Studies have found that pH can also greatly affect the color change of soup. After adding vinegar or lemon juice to tap water, the color of the mung bean soup changes little. Therefore, if you use tap water to make mung bean soup, you can add half a spoonful of white vinegar 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. If conditions permit, you can also use mineral water or purified water to make it.

3. Be careful with other ingredients, for example, don't add alkali or honey.

Honey contains a variety of minerals, including iron ions, which will affect the color of mung bean soup. So if you want the mung bean soup to have a good color, don't put it in.

4. Avoid cooking with an iron pot

In order to avoid the mung bean soup turning red, avoid using an iron pot when cooking it, because the iron in the iron pot will react with the polyphenols in the mung beans, causing the mung bean soup to turn red. It is recommended to choose an electric pressure cooker or casserole to stew it.

Steps to cook mung beans without turning red:

Mung beans, a small amount of rock sugar (according to personal preference)

Plenty of water

How to make mung bean soup in rice cooker:

1. Others say soak it in water for four hours. But I don't have that much time. I only soaked it for about an hour, and it still made sand, which was very delicious. Friends who have time should soak it for four hours.

2. Wait while soaking

3. Put a lot of water in the pot, at least half of the pot! If there is still less water after cooking, add boiling water and continue cooking!

4. It will be ready in less than an hour. (Remember to open the lid every once in a while after the water boils for ten minutes to prevent the water from splashing up. Open the lid and cook when it is about to bubble up.) This is the only thing you need to worry about during the whole process. The rest is so easy! Mom no longer has to worry about us not being able to eat the mung bean soup we cooked.

5. I personally think this is delicious. You can put rock sugar in the pot.

6. Remember that rock sugar does not cause internal heat and is better than sugar. So add rock sugar and put more or less according to personal preference.

7. This is what it looks like before I leave. I have to go to work, so I unplug the power supply, cover it with the lid and let it simmer. Then there will be a lot of sand when I get home.

8. The left side is the rice cooker after an afternoon of cooking. (The rice cooker is unplugged and covered with a lid.) It has become much sandier! So delicious! The right side is a bowl of rice cooked at noon. Dear friends, come and try it! It must be better than mine!

Simple method to cook mung bean soup without changing color:

If you have a reverse osmosis water purifier at home, there will be no problem if you use pure water directly for boiling.

If not, just add half a spoonful of white vinegar or squeeze in half a spoonful of lemon juice when cooking the mung bean soup, and the mung bean soup can maintain its green color for a longer time in the air.

Taboos of drinking mung bean soup

Mung bean soup is made by boiling mung beans. It has the effects of clearing away heat, detoxifying, quenching thirst and relieving summer heat. Mung beans are rich in nutrients and are a kind of legume with high economic and nutritional value. Mung bean soup is a traditional Chinese folk delicacy for relieving summer heat. Mung bean soup can be cooked in various ways and has a variety of flavors. The most important ones are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup. Experts remind that people with weak constitutions should not drink it frequently. Blindly drinking mung bean soup can cause diarrhea or reduce the immunity of the digestive system.

1. Do not drink mung bean soup on an empty stomach

Mung bean is relatively cold in nature, and drinking it on an empty stomach can easily cause damage to the spleen and stomach. Especially for people with a cold constitution, it is not suitable to drink mung bean soup on an empty stomach. Drinking mung bean soup on an empty stomach may cause symptoms such as cold pain in the waist and legs, diarrhea and loose stools. Therefore, it is best to eat other foods before drinking mung bean soup.

2. Do not drink mung bean soup and Chinese medicine at the same time

People with symptoms such as weak gastrointestinal tract, limb fatigue, chills, cold waist and leg pain, diarrhea, etc. should not eat mung beans when taking Chinese medicine, otherwise, it will not only reduce the efficacy of the medicine, but also aggravate the condition. Therefore, whether to eat mung beans when taking Chinese medicine cannot be generalized, and should be determined according to the cold, heat, deficiency and excess of the condition and the nature and taste of the Chinese medicine taken.

3. Don’t drink mung bean soup every day

Green bean soup can relieve the heat. In summer, many people crave green bean soup, and even drink a bowl of it every day. However, everything will turn into its opposite when it reaches its extreme. Even the best things cannot be eaten every day. Generally speaking, adults drink it 2 to 3 times a day. For children, it depends on their physical condition. It is recommended to consult a doctor before drinking.

4. People with poor stomach should not drink too much mung bean soup

Mung beans are rich in protein, even more than chicken. Large molecular proteins need to be broken down into amino acids by enzymes before they can be absorbed. People with weak bodies and poor stomachs have poor digestive function. Drinking more mung bean soup will burden the stomach, leading to indigestion, flatulence, diarrhea and other symptoms.