Why is the green bean soup cooked out of the red
Because the green bean soup is rich in classified substances, this substance in the water when it is indeed green, once if there is too much contact with the air will produce a chemical reaction, so that the green bean soup into the red, we can buy the lid cover in the cooking green bean soup, and then as soon as possible to drink the Dior, so that there will be no discoloration of the situation. The situation.
Why is the green bean soup cooked out of the same color
1, air oxidation
Cooked green bean soup put a long time, the color will be more and more dark, and even gradually red, this is because of the polyphenols in the mung bean is oxidized and converted into quinones, thus producing a color change.
2, metal utensils
In addition, because of the role of flavonoids and metal ions in mung beans, but also the formation of darker complexes, so the mung bean soup cooked in an iron pot will be red or dark.
3, the water is too hard
The water quality is also an important cause of discoloration, if the local water is hard, and more metal ions in the water, but also accelerate the oxidation of the phenolics of the mung bean itself and produce complexes, resulting in red soup.
Green bean soup how to prevent red
1, cooking green beans must be isolated from the air, it is recommended to use a pressure cooker, rice cooker cooking
Green bean skin contains a large number of polyphenols, and oxygen contact will occur as a result of oxidation and polymerization, easy to oxidize into quinones, and continue to polymerize into a darker color of the material. 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.
2, remember not to use alkaline water. You can use pure water, filtered tap water, or add a little vinegar.
Studies have found that pH can also greatly affect the color change effect of soup. After adding vinegar or lemon juice to tap water, the color of the simmered green bean soup changed very little. Therefore, if you use tap water to simmer green bean soup, you can add half a spoon of white vinegar in the water, or squeeze a few drops of lemon juice, but note that you can not add too much, otherwise the soup will become acidic, affecting the taste. Conditions allow can also use mineral water or pure water to simmer.
3, other ingredients to be careful. For example, don't put alkali, don't put honey.
Honey contains a variety of minerals, including iron ions, will affect the color of the green bean soup, so want to green bean soup color is good, do not put Oh.
4, avoid using iron pot boiling
In order to avoid cooking out of the green bean soup red, then cook to avoid the use of iron pot, because the iron in the iron pot will react with the polyphenol in the mung beans, which leads to the green bean soup red, it is recommended that you can choose the voltage pot or casserole stew.
How long to cook green bean soup
10 minutes. Mung bean soup, after the water rolled in the cooking pot, add mung beans, in order to maximize the retention of mung beans to remove heat and detoxification effect, in a small fire to cook for 10 minutes to cool and drink, at this time, the color of the soup turquoise, mung beans have just popped the skin, you can separate the soup and the mung beans, mung beans can be and round-grained rice to continue to cook into mung bean porridge.