The green bean soup a boil on the red, the original error in this, remember these tips, fast flowering does not change color. The weather is slowly getting hot, and came to the season of boiling green bean soup, perhaps you will wonder why green beans are obviously yellow-green, cooked green bean soup is red? In fact, the green bean soup will be red, mainly because the green beans are oxidized due to. Although the red green bean soup nutritional value and efficacy of not much change, but if you do not like the red green bean soup, why not come to see how the small glutinous green bean soup, small glutinous will be introduced to you in the step by step some tips to teach you how to cook green bean soup, so that the green beans quickly blossomed, soft and not discolored.

Steps to cook mung bean soup

1, take the right amount of mung beans, mung beans in the bad beans to pick out, and then soak the mung beans in water for an hour, soaked mung beans to quickly cook the bloom, but also cooked out of the mung beans more soft, if you do not have the time to soak the mung beans does not matter, the following steps will also introduce you to a soft mung bean method;

2, mung beans soaked can begin to cook, we usually cook mung bean soup with what pot to cook? I recommend is the pressure cooker, why? Because the iron pot is prone to oxidation reaction with mung beans, cook out of the mung bean soup will be red, and casserole in the process of cooking mung beans, mung beans will have been exposed to the air, will also oxidize and discoloration, and the pressure cooker to isolate the air, but also shorten the cooking of the mung beans when the mung beans can be quickly blossomed.

3, cooking green bean soup water is also very critical, especially in the north, tap water alkaline, cooking out of the green bean soup will be red, so it is best to use pure water to cook green bean soup, if the home does not have pure water, then in the water a few drops of vinegar or lemon juice, to synthesize the pH of the water, so that the cooking out of the green bean soup is not easy to red.

4, cooking green bean soup with boiling water, pure water boiled and poured into the pressure cooker, and then into the washed green beans, and then finally cover the lid to start cooking green beans, some people say that cooking green beans with boiling water will lead to the outside of the soft and hard, in fact, soaked green beans will not be the case, but if the green beans are not soaked how to do it? Then cook green bean soup when you need to add an extra step.

5, green beans if not soaked, green beans in the pot, cook for a minute, and then turn off the fire, this time do not open the lid Oh, frequent opening of the lid will make the green beans oxidized red, so that the green beans simmering in the pot for half an hour, and then open fire, the pressure cooker on the gas, as long as the time to cook for two or three more minutes, the green beans will blossom soft and sticky.

Summary of cooking green bean soup skills

1, to be soft and sticky green beans, green beans to be soaked in advance, not soaked in advance of the green beans, the pot to cook a minute after the need to turn off the fire and simmer for half an hour and then cook;

2, cooking green bean soup pot is best to choose the pressure cooker, one can prevent the green beans from contacting the cavity oxidation discoloration, the second is to allow the green beans to blossom quickly;

3, cooking green bean soup Water is best pure water, no pure water at home, with tap water, if you want to drop a few drops of white vinegar fire lemon juice in the water, so that the cooked green bean soup is not easy to turn red

Cooking green bean soup is always red? Master these tips, mung beans quickly bloom, soft and colorless, cooking mung bean soup steps and tips you understand? However, in accordance with the author's method of cooking green bean soup, there is a premise that the green beans must be the year of the new beans, aged beans cooked out will be red and will not be soft Oh. In addition, the green bean soup cooked do not store for a long time, because the green bean soup stored for a long time will be discolored, especially with alkaline tap water cooked green bean soup, may be cooked without color, the pot is open for a minute or two, the soup becomes red, with pure water cooked green bean soup will be relatively good.