Notice!Mung bean soup that relieves heat, such people are not suitable for drinking →

On the hot summer, a bowl of mung bean soup is comfortable and comfortable.

Why does the mung bean soup become red mung bean soup and red and red with polyphenols containing polyphenols in mung bean skin. During the cooking process, polyphenols will dissolve into the soup. Polyphenols and oxygen will meet, which will be oxidized and will change from green to red.

However, mung bean soup is not suitable for everyone. For example, people with poor gastrointestinal function should not drink more, because people with poor gastrointestinal digestive function are difficult to digest mung bean protein in a short time, which can easily cause indigestion and cause diarrhea. Essence

Cooking mung bean soup tips

1. For the taste of mung bean soup, the key problem is time and water. Boil water first (the proportion of mung beans to water can be slightly greater than 1/10), then add mung beans, continue to cook low heat for 8-10 minutes, and pour out the mung bean soup. At this time, the color of the soup is turquoise, and the dissolved substance is mainly the active ingredients in the bean skin, and the heat clearing effect is strong. Of course, after the mung bean water is flushed, you can add some water to the pot. Cook it for about 30 minutes to turn it into mung bean paste or add rice to cook it into mung bean porridge.

It should be reminded that if people who have been cold in the spleen and stomach are prone to diarrhea and dysmenorrhea, it is best to drink less such mung bean water.

2. If you do n’t have so much time to boil mung bean paste, you can wash the mung beans first, add water without the mung beans, put it in the freezer of the refrigerator, and after 4 hours, put the “frozen mung beans” directly in the pot to boil the water. Flowering. Or stir -fry the water in the pan first. It feels a little wrinkled. Pour in cold water and cook immediately, and it will bloom in a while.

3. If the mung bean soup is not red, you can boil soup with pure water and mineral water. It is best to cover the pot tightly when boiling the soup to minimize the contact area of ​​mung beans and oxygen. If you use tap water to boil mung bean soup, you can add a few drops of lemon juice to the water, but be careful not to add too much, otherwise the soup will become acidic and affect the taste.

4. Do not add alkali, honey, and iron pot when cooking.

Sweet and salty mung bean soup

Mung bean barley soup

Ingredients: 50 grams of mung beans, 50 grams of barley kernels, and moderate amount of rock sugar.

Method: 1. After washing the coix seed and mung beans, soak it with water; 2. Boil the barley first, boil it with a high heat, cook it for half an hour, and then add the mung beans to cook it; 3. Add a small amount of rock sugar to season. Can.

Mung bean ribs soup

Ingredients: 250 grams of ribs, 50 grams of mung beans, 10 grams of ginger, 5 grams of Chenpi

Method: 1. Cut the ribs of pork ribs, slices of ginger, wash the mung beans and wait for use; 2. Wash the pot to fire, put in water, ribs, ginger slices, mung beans, and tangerine peel, boil the fire in the medium heat for 45 minutes for 45 minutes. Seasoning is formed.

Source: CCTV News Client, Yangcheng Evening News

Edit: Yangfan

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