So, even if you love to drink mung bean soup in summer, you should control the amount of drinking, adults drink 2 to 3 times a week, each time a bowl of the best. It is also important to note that drinking green bean soup on an empty stomach can cause harm to the spleen and stomach.
Mung bean skin contains a lot of polyphenols, they as long as the contact with oxygen, it is very easy to oxidize into quinones, and continue to polymerize into a darker color. Therefore, when simmering mung bean soup should be covered with a pot lid to minimize the contact area of mung beans with oxygen to avoid oxidation.
The method of cooking green bean soup is to boil the water first, then put the green beans, continue to cook on low heat for 8 to 10 minutes after pouring out the green bean soup. Because at this time the color of the soup is turquoise, dissolved substances are mainly active ingredients in the skin of the beans, and the lowest degree of oxidation, the strongest ability to clear heat.
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