Mung bean soup want to cook a turquoise color, you can use pure water to cook, so it is not easy to change color. When cooking, pay attention not to use the iron pot to cook, the flavonoids in the skin of green beans and metal ions, may form a darker complex, the color of the soup will become darker, it is best to use a casserole.

How to cook mung bean soup is turquoise tips

Cooking mung bean soup first boil water, and then put the mung beans into a small fire to cook 8 to 10 minutes after pouring out the mung bean soup, this time the color of the soup is turquoise, dissolved substances are mainly the active ingredients in the skin, the lowest degree of oxidation, the strongest ability to clear the heat.

Vinegar and lemon juice can also prevent discoloration of green bean soup, if you use tap water to simmer green bean soup, you can add half a spoonful of white vinegar to the water, or squeeze a few drops of lemon juice, but note that you can not add too much, or else the soup will become acidic, affecting the taste.

The skin of green beans contains a large number of polyphenols, they as long as the contact with oxygen, it is very easy to oxidize black, therefore, in the simmering of green bean soup should be covered with a lid to minimize the contact area of the green beans and oxygen to avoid oxidation.