nbsp;? Summer weather is hot, we will be at home on a pot of green bean soup can play the effect of heat. Careful friends will find that the simmering is the green bean soup has become red, this is what causes it? Here to give you a specific introduction.
Details
01 The principle of mung bean porridge red is very simple, is the mung bean soup from the mung bean epidermis partially dissolved phenolic substances in the air under the action of oxygen oxidation polymerization results. So open the lid to cook mung bean porridge easy to change color, with pressure cooker cooking mung bean porridge is not easy to change color. 02 Cooking mung bean soup and water quality also has a relationship, the higher the alkali content of the water, the heavier the red. For example, the water in the north is harder to put more nitrile, so it is easy to cook green bean soup red. If the local water quality is a little poor can not use tap water, with pure water to cook green beans or boil water can also be used, is not to use raw tap water. 03 If the pot lid is covered, the green bean soup may simmer too long into red. 04 If you use aged green beans, the green bean soup will definitely be red. 05 Too much water and too few green beans can easily turn red. If the simmering green bean soup container touched the oil, also easy to cause "red soup" phenomenon. 06 The last situation, cooking green bean soup with iron pot, iron peroxidation to generate 3-valent iron, so the red color.