It's the same mung bean, why is the soup boiled red and green? You have to pay attention to what to cook a delicious mung bean soup

Every time I drink mung bean soup, I find that the same mung beans are sometimes green, but sometimes they are red, is it because the beans are bad? The truth is......

The color of mung bean soup is different, not because of the variety and quality of mung beans, but because of a polyphenol in mung beans.

This substance is easy to undergo oxidation, polymerization and other reactions under the influence of external conditions.

When the water quality of mung bean soup is acidic, it is likely to be green; If the water is alkaline, the polyphenols react with the alkaline ions in it and turn red.

Pay attention to a few tips to make a delicious mung bean soup.

1. Soak the cleaned mung beans in water for 30 minutes.

2. Reduce oxidation when cooking, and it is advisable to cover the pot and cook.

3. It is recommended to add rock sugar, which tastes better when cooked by fusing rock sugar with mung beans.

4. Do not cook in an iron pot. The flavonoids in mung beans tend to react with iron ions, which can interfere with the therapeutic effect of mung beans and cause the soup to change color.

Although mung bean soup is delicious to relieve the heat, you should also pay attention to:

Try not to drink on an empty stomach and not to drink too much. People with spleen and stomach deficiency should not drink more, half a cup (i.e. 125 ml) each time is appropriate. If mung bean protein cannot be digested in a short period of time, excessive accumulation can easily lead to indigestion and even diarrhea.