I just watched the introduction on TV. Yes, it's green with the cover, and red without the cover. Because the phenolic compounds in mung beans are summer heat-relieving, if the pot cover is not covered, an oxidation reaction will occur to generate quinones, which are red.

The nutritional components of the two soups are similar, but the effect of relieving summer heat in red is much worse than that in green.

In addition, the green soup will turn red if it is left for a long time, so cover it and put it in the refrigerator when the soup is cold.