Fifteen minutes to twenty minutes

Mung bean is people's daily life is a relatively common bean food, nutrient-rich, high nutritional value, and pure taste, has a high medicinal value and economic value, many people like to use the mung bean soup to do porridge and even do some of the more delicious dishes. In general, green bean soup with pressure cooker cooking time will be relatively short, most of them only need fifteen minutes to twenty minutes or so.

The trick to cooking mung bean soup

1, cooking mung bean soup don't use the iron pot

Mung bean skin in the flavonoids and metal ions, may form a darker color complex. Such as green bean soup with honey, will produce a black color, it is this reason. This reaction, although no toxic substances produced, but may interfere with the antioxidant effect of mung beans, hindering the absorption of metal ions. Therefore, when cooking green bean soup, do not use iron pot, use casserole better.

2, with pure water simmering, not easy to change color

Agricultural University of Food and Nutrition Research Office once with tap water, mineral water, pure water, distilled water to simmer green bean soup. The results found that different water quality simmered green bean soup color is different. Distilled water color green, and long-term unchanged. Followed by pure water and mineral water respectively. Tap water simmering green bean soup color changes quickly, in contact with the air almost every minute is obviously darker, and soon turned red. Therefore, simmering green bean soup with pure water.

3, simmering soup lid

Mung bean skin contains a large number of polyphenols, as long as they come into contact with oxygen, it is very easy to oxidize into quinones, and continue to polymerize into a darker substance. 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.

Mung bean food value

Anti-bacterial and anti-bacterial

1, mung bean in some of the components of the direct anti-bacterial effect. Through the bacteriostatic test confirmed that the mung bean coat extract of staphylococcus has an inhibitory effect. According to the relevant research, mung beans contain tannins can coagulate microbial protoplasm, can produce antibacterial activity. Flavonoids, phytosterols and other bioactive substances in mung beans may also have some degree of antibacterial and antiviral effects.

2, indirect antibacterial effect by improving immune function. Mung beans contain many bioactive substances such as coumarin, alkaloids, phytosterols, saponins, etc. can enhance the body's immune function, increase the number of phagocytes or phagocytosis. Some experiments with complement sensitization yeast hemagglutination method to detect mung bean on normal and cyclophosphamide-induced immunocompromised mice erythrocyte immunoadhesion function, the results show that mung bean can inhibit cyclophosphamide-induced erythrocyte hypoplasia in mice.