1 Why is the mung bean soup not red?

1. The skin of mung bean soup is green. It should be green soup when it is boiled. Generally, it is added after the water is boiled. Add the mung beans and cook with the lid on or use the pressure cooker directly to make the mung bean soup that does not turn red.

2. Use purified water to cook, not tap water, to avoid the reaction between alkaline water and mung beans and turn them red.

3. Add a little vinegar or citric acid when cooking mung bean soup. Changing the pH of the water can also prevent the green soup from turning red.

4. Do not add edible alkali to prevent the water used to cook mung bean soup from becoming alkaline, thereby cooking mung bean soup that is not red.

5. Reduce the time for cooking mung bean soup. Cook the mung bean soup until it blooms and then pour it out for drinking. This can prevent the mung bean soup from turning red. 2 Which color of mung bean soup is the best for clearing away heat and relieving heat?

Green mung bean soup is the best for clearing away heat and relieving heat.

Although most of the nutrients are not lost regardless of whether the mung bean soup is red or green, the heat-relieving effect of mung beans lies in the mung bean skin, and the polyphenols on the skin are the key. Red mung bean soup will convert polyphenols, which will greatly reduce the effect of clearing away heat and relieving heat. Therefore, if you want to drink mung bean soup in summer to clear away heat and relieve heat, it is recommended to choose green mung bean soup. If you want to cook delicious mung bean soup, you can adjust the color of the mung bean soup according to whether to cover the lid, choose the appropriate pot, and water. 3 How to make mung bean soup green

Ingredients: a little fresh mung beans, a little water, a little white vinegar.

Method

1. Wash the mung beans several times, which can effectively remove impurities on the surface of the mung beans.

2. Soak mung beans in clean water for half an hour to soften the mung beans, thereby shortening the cooking time and making it easier for the mung beans to bloom.

3. Boil water in a pot. After the water boils, drop a few drops of white vinegar into the water to neutralize the acidity of the white vinegar and the alkalinity in the water. The mung bean soup brewed in this way will have a brighter color. No redness.

4. Drain the soaked mung beans, then put them in boiling water, cover and cook over medium-low heat for half an hour before eating. 4 Can I drink mung bean soup every day?

No.

Mung bean soup is cold in nature. Drinking it every day can easily cause excessive intake, which will cause damage to the spleen and stomach. Especially for people with cold constitution, it will aggravate cold limbs and weakness, cold and painful waist and legs, diarrhea and loose stools, etc. Symptoms can even cause digestive system diseases such as diarrhea, joint and muscle aches caused by stagnation of Qi and blood, cold stomach, and chronic gastritis caused by weak spleen and stomach.

In addition, mung beans are not easy to digest. Excessive consumption of mung beans will increase the burden on the gastrointestinal tract and cause indigestion, bloating, abdominal pain, etc. It is recommended that adults drink it 2 to 3 times a week, one bowl each time. For young children, reduce the dosage as appropriate.