1) Mung bean soup is often boiled to dark red. For example, first wash the mung bean with cold water and put it in a container, then put it in hot water; If you need to add water during cooking, still heat the water, so that the boiled soup is green.

2) If you boil the peas when you cook, they will turn red after a while. This kind of mung bean soup can relieve summer heat and quench thirst, and peas can still be eaten.

If the beans are not boiled and blossomed by fire, the natural soup will be yellow-green. This mung bean soup can clear away heat and detoxify, but the beans can't be eaten.

3) If edible alkali is put in it, it will reflect, and it will generally appear red. The purpose of alkali release is to make beans rot easily, but it will lose the nutrition of beans; In addition, if there is a small amount of alkali in the pot itself, this kind of reaction will also occur.

The alkali component in the pot is usually brought from tap water.