We have eaten green bean soup for so many years, there is a small doubt in our mind that the green beans in this green bean soup are green. Cooking time also did not add any strange things, why this cooked out green bean soup is red? Here to talk to you about this little thing, and you will find that some green bean soup is red, while some are still green, which in the end is why?

Because of the mung bean soup has sufficient categorized components, this component in the case of water is indeed green, once if there is too much contact with the gas will cause chemical changes, and then let the mung bean soup become bright red, we can buy the lid in the process of cooking mung bean soup tightly, and then drink Dior as early as possible, so that it is impossible to happen the situation of discoloration.

Green bean soup why cook out the color is not the same

1, oxidation

cooked green bean soup put a long time, the color will be more and more dark, and even slowly red, this is due to the polyphenols in the mung bean is oxidized and converted to quinone compounds, which in turn caused the color change.

2, metal utensils

In addition, due to the flavonoids in mung beans and metal ions effect, but also produces darker nitric oxide synthase, so with the iron pot to cook out of the mung bean soup will be red or dark.

3, the water is too hard

Water is also the key cause of discoloration, if the local water is hard, and more metal ions in the water, but also accelerate the mung bean itself ester compounds of the air oxidation, and cause complex ions, resulting in the soup afraid of red.

Green bean soup how to avoid red

1, cooking green beans must be blocked gas, proposed pressure cooker, rice cooker cooking

Green bean skin with a large number of polyphenols, and o2 will produce oxidation polymerization of the results of the very easy air oxidation of quinone compounds, and once again convergence of the color is more in-depth components. Therefore, in the simmering mung bean soup should be tightly covered, try to avoid the total area of mung beans and O2 touch, to prevent air oxidation.

2, keep in mind that you can not use alkaline water. You can use mineral water, drinking water after consideration, or add a little vinegar.

Research has found that ph acidity and alkalinity can also be greater to jeopardize the actual effect of discoloration of the soup. After adding vinegar or lemonade in drinking water, the simmering green bean soup color shift is not big. Thus, if you use drinking water to simmer green bean soup, you can put a small spoon of white rice vinegar in the water, or squeeze a small amount of lemonade, but pay attention not to add too much, or the soup will be tasteless, endangering the taste. Standard can also use pure water or mineral water to simmer the material.

3, other seasonings to beware. For example, do not put alkali, do not have to put pure honey.

Pure honey with a variety of minerals, including iron ions, will jeopardize the color of green bean soup, so to green bean soup color is beautiful, do not have to put Oh.

4, prevent the use of iron pot boiling

In order to prevent the cooking out of the green bean soup red, then cook that time to prevent the application of iron pot, due to the iron in the iron pot of iron will be with the green bean anthocyanins in the reflection, which causes green bean soup red, proposed can pick the voltage pot or stone pot cooking.