Mung bean soup can't drink casually, especially these two types of people!Cook like this, better nutrition, and relieve heat ...

How can the hot and unbearable summer accompaniment of mung bean soup? A bowl of belly, sweet and sweet heat, can calm down all the anger in your body.

The mung bean soup that thought "all aged and old is suitable" is actually not everyone can drink! You know, mung bean soup wants to cook well, and there are many knowledge. Did you really drink the mung bean soup for so many years?

What kind of mung bean soup is better nutrition?

Have you found that each cooked mung bean soup seems to be a bit different: some soups are green, some soup color; some are turbid, some are clear; Flowers ... So, what kind of mung bean soup is better and more nutritious?

Green soup vs red soup

Mung beans are rich in polyphenols. Under alkaline conditions, oxidation or metal ions will occur in oxidation reactions, which makes mung bean soup red. Factors such as water quality, boiling time, pots and other factors may cause soup to become red.

Because the polyphenol components in red mung bean soup are relatively lost, the green mung bean soup is slightly better than the antioxidant ability.

However, although the nutrition is lost, there is no harmful substance in the red mung bean soup, and you can still drink it.

Soup color turbid vs soup color clarification

There were records in "Zunsheng Eight Books": "Mung beans are clean, add water to the pot, roll over the fire, take the soup to stop cold, colorful, and eat it. , Mung beans add water, boil on high heat for a while, take the green soup, and eat it when you cool. If it is cooked too long, the soup will become turbid, and it will not be suitable for eating.

Therefore, compared to the long -lasting and turbid mung bean soup, the mung bean soup with the right cooking time and the clarity of the soup color is better.

Boil and flowering vs without breaking the skin

The polyphenols in mung beans are basically concentrated on the bean skin. Once boiled, nutritional losses are large.

Moreover, Chinese medicine believes that mung bean clothes have good heat -clearing and detoxification and heat -eliminating effects, and the effect is stronger than the inner mung bean.

Based on these two aspects, the bean soup with complete bean grains and non -broken skin must be slightly better than the boiled and flowering mung bean soup in both aspects of antioxidant effects.

How to cook the green mung bean soup? What are the tricks?

Learn 3 tricks

The soup is green and the taste is good

1

not

Don't use an iron pan

Cooking mung bean soup is always red, often because of the first step -the pot is not right!

Everyone is best not to use iron pot to boil mung bean soup, because a small amount of iron ions in it reacts with some ingredients in mung beans to make the soup red; you can choose to use cookers with resistance to high temperature glass pots, casserole, etc. Come and boil mung bean soup.

2

not

Cover the pot

On the one hand, lids can reduce the contact of mung beans and oxygen, and avoid the oxidation reaction color; on the other hand, the aroma of mung bean soup can be kept greaterly retained.

During the cooking process, everyone should try to open the lid as little as possible. After cooking, if you don't rush to drink, it is best to find a lid first.

3

not

Add a little lemon juice or white vinegar

Drop a little lemon juice in mung bean soup or add a small amount of white vinegar can delay the oxidation process well and help maintain the original turquoise soup color.

Note: No one can drink mung bean soup

Mung bean soup is a commonly used drink in summer, but from the perspective of traditional Chinese medicine, its nature is cold, not everyone is suitable for drinking. For example, people with weak spleen and stomach, often dilute, and gastric pain should not drink mung bean soup, otherwise the symptoms will increase.

In addition, when the weather is particularly hot, the mung bean soup can drink more appropriately, but it is not recommended to drink it every day. Generally, it is better to drink it every other day. Try not to drink mung bean soup on an empty stomach, otherwise it will easily lead to flatulence.

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