Speaking of mung bean soup, it can be said that it is a frequent visitor in summer, and it is the "online celebrity soup drink" in almost every region. Regardless of the south and the north, mung bean soup is the best drink to relieve summer heat and quench thirst. Although this mung bean soup is famous, it is difficult to make a truly nutritious mung bean soup. Today, I will talk to you about the specific steps.

the longer the cooking time, the better the summer heat-relieving effect of mung bean soup?

many people who have been through it say that you must pay attention to the time when cooking mung bean soup in summer, and the longer the time, the better. Actually, it's not. Mung beans are cool and sweet, and have the effects of clearing away heat and toxic materials, promoting fluid production to quench thirst, relieving summer heat and invigorating qi, promoting diuresis and reducing swelling. The specific method of mung bean soup is mentioned in the folk prescription. The main prescription is 1g mung bean, appropriate amount of sugar, and then 5ml water, which can be boiled.

However, in order to keep the nutrients in mung beans, try not to let them oxidize. Usually, after the water boils, put the mung beans in low heat and cook for 1 minutes. The cooked mung bean soup is green in color, the skin of mung bean is slightly peeled off, and the soup and mung bean are separated, so it can be enjoyed.

Pay special attention to the red mung bean soup. When many northerners cook mung bean soup, it turns red after each cooking.

The reason is that the polyphenols which are yellow-green in nature are extremely unstable, and when they meet with oxygen in the air, they undergo oxidation reaction, thus turning into red. Simply put, it is mostly related to the fact that northerners don't like to cover the mung bean soup and the cooking time is too long. In other investigations, it may also be related to the acidity and alkalinity of water.

Therefore, if you want to cook a bowl of mung bean soup with the strongest effect of relieving summer heat, you must meet three conditions:

First, the cooking time of mung bean soup should not be too long, because every family has different methods, and air isolation is the most important thing. When you see that mung beans have just exploded, this performance shows that mung beans are fully mature and have the best antioxidant effect. If they are cooked for a while, they will easily turn into red soup, so turn off the fire quickly. When the temperature is right, you can drink it.

Secondly, we also pay attention to the water resources used in mung bean soup. According to a research conducted by China Agricultural University, the experimental items are mainly aimed at tap water, purified water and mung bean soup boiled in mineral water. Finally, it is concluded that pure water is the best, followed by tap water.

finally, there are requirements on the pot. Many old people like to stir-fry in iron pots, and they still want to make more iron. In fact, this statement has long been refuted. The most important thing is that if mung bean soup is cooked in an iron pot, iron ions will affect the absorption of antioxidants in mung beans, but it is not the best way.

A better choice is stainless steel pot, non-stick pan or casserole, which have better effects.