Mung bean soup turns red because it has been left in the air for a long time and has been oxidized. How to cook mung bean soup first wash the mung beans and drain the water; Boil water in the casserole, then add mung beans, the water is slightly more than mung beans (about half an inch immersed in mung beans); Cook over high fire until the soup is almost dry, add boiling water, cover the casserole tightly, stew for 20 minutes, skim the floating skin, cook for 15 minutes, and add sugar to make mung bean soup. In addition, when cooking mung bean soup, you should decide the time to drink soup according to your physique. A few minutes after mung beans are boiled, the soup is green and clear, and its ability to clear fire is the strongest. If the body gets angry, it is recommended to take out these soups first. If this soup is left in the air for a period of time, it will slowly oxidize and turn red, and its efficacy will also weaken. Mung bean skin is the most powerful part, so don't discard the bean skin in the soup to relieve summer heat. In order to obtain the ingredients in the bean skin, mung bean soup should not be soaked before cooking, so as to avoid the ingredients from oxidizing and turning red. Due to the slow exposure to oxygen during cooking, the color of the soup will gradually turn red. This soup is not too cold and is suitable for the elderly. Therefore, a family can drink bean soup fished at different times, each with its own place.

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