Generally speaking, mung bean porridge cooked in iron pot is easy to turn red, and mung bean porridge cooked with open cover is easy to change color. In addition, boiled mung bean porridge is easy to turn red if there is oil on the pot. Cooking mung bean porridge in pressure cooker is not easy to change color.
Can mung bean porridge be eaten when it turns red?
Mung bean porridge turns red and can be eaten. The taste is no different, but it will feel a little cute. The principle that mung bean porridge turns red is very simple, which is the result of oxidative polymerization of phenols dissolved from mung bean skin in mung bean soup under the action of oxygen in the air.
The method that mung bean porridge does not turn red is reasonable. Neither mung bean porridge nor mung bean soup will change color. Add half a spoonful of white vinegar or squeeze half a spoonful of lemon juice when cooking mung bean soup, so that mung bean soup can stay green in the air for a long time.
Cooking skills of mung bean porridge and mung bean soup;
1, mung beans need to be soaked first and then frozen. Soak mung beans in clear water for about 10 minute, drain the water, and put them in the freezer to freeze into ice cubes. Mung beans absorb water after soaking, and are frozen and cracked according to the principle that water becomes ice and its volume becomes larger. Cracked mung beans will disperse when exposed to hot water, can be boiled and bloom soon.
2. You can also add water several times. Add water several times when cooking mung beans. First add a little water to boil the mung bean, then add a proper amount of water to boil the mung bean soup, and finally cook it over medium heat. It should be noted that at this time, it is necessary to keep stirring to prevent the pot from being burnt. If there is less water in the middle, water can be added, which can shorten the boiling time of mung beans.