Mung bean soup is an indispensable heat-relief artifact in summer. Drinking a bowl in the hot summer will not only taste good but also relieve heat. There is a strange phenomenon about mung bean soup, that is, the boiled mung bean soup will appear red. It is obviously boiled with mung beans. Why does it turn red? The main reason for this phenomenon is that mung beans contain many substances that cannot be exposed to oxygen. Once they collide with oxygen, they will undergo oxidation reactions and turn red. But it is not easy to maintain its color, because oxygen is everywhere. Studies have shown that the color change of mung bean soup will affect its function and efficacy. That is to say, mung bean soup must be drunk best when it does not turn red and stays green. So how can we keep the role of mung beans from being destroyed and keep the emerald green color?
If you want to cook the mung bean soup, the key is the water you use. If you use purified water to boil mung bean soup, it will not only show a green color when it is poured out, it will not change color for a long time, but it will still be green. The tap water in the north is alkaline water, and the color changes very quickly after boiling the mung bean soup. , You can see obvious color changes within two minutes, which is the main reason why the mung bean soup in the north is red. However, it is not impossible to keep the green color when boiling mung bean soup in tap water. Just add a little lemon juice or white vinegar to adjust PH, it will be bettermany. The key is not to add too much, let alone make the water sour. Adjust the water, and then cook the mung bean broth, the color will not change easily. Even if it is stored for half an hour, it can still maintain a good-looking green color. Let's take a look at the specific methods. Why is your mung bean soup red? Add a little more of it, and the mung bean soup will keep the emerald green color.
【Mung bean soup】
Ingredients: mung beans, lemon juice, lily, sugar, water. Steps:
Step 1: Soak mung beans one night in advance. Now that the temperature is high, remember to put them in the refrigerator to soak, and then take them out the next day to drain the water for later use.
The second step: first boil an appropriate amount of water in the pot and put the water Put after boilingAdd the mung beans and lily, add a few drops of lemon juice and stir well, cover the lid and simmer for 8-10 minutes, then add sugar and stir well before serving.
To make mung bean soup If you want to change the color and keep the emerald green, it is best to use purified water, but you can also use tap water if you don’t think it’s necessary. Just add a little more lemon juice when you boil it to adjust the acidity.Alkalinity, so the mung bean soup will not change color easily.
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