What is red mung bean soup?
It is not unusual to cook green soup with mung bean soup, but why cook red soup? The only ingredients for cooking mung bean soup are water and mung beans. First of all, the problem of ingredients is ruled out, because all the same mung beans are used, and the problem lies in water. Water is the most common but easily overlooked "food" in cooking. Tap water in the north is mostly alkaline water, which contains more minerals, which will accelerate the oxidation of phenols in mung beans, and the soup will turn red after oxidation, so this is why sometimes the cooked mung bean soup will turn red.
The following two bowls of mung bean soup are boiled with two different water qualities for 15 minutes. One bowl is boiled with tap water, the soup is red, and the other bowl is boiled with pure water, and the soup is green. Let's take a look at the process of these two bowls of mung bean soup turning red and green.
Boiled mung bean soup with tap water
1. Wash mung beans, add proper amount of tap water, and cook mung bean soup over high fire.
2, 5 minutes or so mung bean soup began to boil, and then the soup color began to change, clear water turned into light green water.
After 3 or 8 minutes, the soup began to change again, and the light green gradually turned yellow.
4. 10 minutes, the yellow color of mung bean soup is more obvious, and the soup color begins to be a little red.
5. 13 minutes, it is obvious that the mung bean soup has begun to turn red.
6. 15 minutes, the mung bean soup turns completely red, looks a bit like black tea, and red marks can be seen by the pot.
Finally, the mung bean soup cooked with tap water is like this.
Similarly, we tested the mung bean soup boiled in mineral water, and the effect was basically the same as tap water, and it would be red.
Pure boiled mung bean soup
1. Wash mung beans, add appropriate amount of purified water and boil.
2. When the mung bean soup was boiled for 5 minutes, the color of the soup did not change significantly.
3, 8 minutes, the color of mung bean soup began to change, the soup color is a bit yellow-green.
4. 10 minutes, the color of mung bean soup gradually deepened, still yellow-green but not red.
5. 13 points, mung bean soup is still a relatively positive color, and there is still no sign of redness.
6. 15, the yellow-green color of mung bean soup is more obvious, which is the normal color of mung bean soup and completely different from the color cooked by tap water.
Finally, the mung bean soup boiled with pure water is like this.
In the process of cooking mung bean soup, some people like to cook mung beans soft and dense, while others like to have clear particles and never cook flowers. They want to have better function of relieving summer heat. When you cook mung bean soup, you don't need to cook flowers. The shorter the cooking time, the higher the polyphenol content, the higher the antioxidant activity and the strongest ability to relieve summer heat, but the taste and taste will become worse. At this time, some other ingredients can be used to increase the effect of relieving summer heat and enrich the taste of mung bean soup.
Ingredients: mung bean 1 bowl, coix seed half bowl, lily lotus seed 1 small handful, and appropriate amount of rock sugar.
1. After the ingredients are ready, simply wash the mung bean, coix seed, lily and other ingredients.
2. After cleaning, soak mung beans and coix seed in clear water for 1-2 hours, and lily and lotus seed for half an hour to make the ingredients fully absorb water, which can shorten the cooking time.
3. Add appropriate amount of water to the pot, and pour in coix seed, mung bean, lily and lotus seed. It is recommended to use electric cookers to put out fires here. Just press the cook button and cook 15 minutes.
4. After cooking, open the lid, add the rock sugar, stir well, cover it, and simmer for 2 minutes with low heat to let the rock sugar melt. A bowl of sweet and delicious summer thick soup is ready.
The reason why mung bean soup can make people feel cool is mainly because the skin of mung bean contains polyphenols, but when mung bean soup turns red, this polyphenol is oxidized, so red mung bean soup is not as good as green mung bean soup. Do not use tap water or mineral water when cooking mung bean soup and mung bean water. Try with pure water.
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