Methods to keep mung bean soup green: cover the pot when simmering soup, use pure water to simmer, vinegar or lemon juice can mung bean soup to keep green, when the water boils into another 8 minutes of cooking.

1, simmering soup to cover the pot

Mung bean skin contains a large number of polyphenols, they as long as the contact with oxygen, it is very easy to oxidize into quinones, and continue to polymerize into a darker color. Therefore, when simmering mung bean soup to cover the lid, minimize the contact area of mung beans and oxygen to avoid oxidation.

2, with pure water to simmer

Different water quality simmered green bean soup color is different, distilled water color is the most green, and long-term unchanged. Followed by purified water and mineral water. Tap water simmering mung bean soup color change fastest, in contact with the air almost every minute are significantly darker, soon turned red. Therefore, simmering green bean soup is best to use pure water.

3, vinegar or lemon juice can keep green green bean soup

Tap water in the north is alkaline water, simmering green bean soup after the color change is particularly fast, pouring out the green bean soup, within two minutes you can see the obvious color change. But after adding vinegar or lemon juice to the tap water, the color of the simmering green bean soup changes very little.

So, if you use tap water to simmer green bean soup, you can add half a spoon of white vinegar to the water or squeeze in a few drops of lemon juice, but be careful not to add too much, or the soup will become acidic, affecting the taste.

4, when the water boiled into another 8 minutes

The method of cooking green bean soup is to boil the water first, and then into the green beans, continue to cook on low heat for 8 to 10 minutes after pouring out the green bean soup. Because at this time the color of the soup is turquoise, dissolved substances are mainly active ingredients in the skin of the beans, and the lowest degree of oxidation, the strongest ability to clear heat. After pouring out the soup, the remaining beans can continue to cook into green bean paste, or add rice to cook into green bean porridge.

Methods of preserving mung beans

1, with vegetable oil preservation. Home with vegetable oil we can use it to save, we prepare a usually used up left a glass jar clean and dry, and then dry good green beans poured into the glass jar.

Add the right amount of peanut oil to the jar, add the right amount of vegetable oil, or soybean oil, and then the pair of chopsticks to mix well, this can be the mites in the mung beans can be killed cleanly, so that the bugs will not be spawned on the surface of the mung beans, can extend the preservation period of the mung beans.

2, with pepper preservation. Peppercorns we have at home, we can find a glass jar clean and dry, and then to save the green beans poured into this jar, and then find a long toilet paper with a little peppercorns wrapped in tape.

The package of peppercorns also put into the glass jar inside, then the lid on the lid, placed in a dry and ventilated place on the line, this method can avoid the green beans moldy moisture, and save time is also long.

3, hanging in the sun to save. Home to find a plastic bag should be very easy, we can use a plastic bag to save green beans is the same, pour green beans into this plastic bag with a leather strap tightly, pay attention to the air in the plastic bag to be released, and then hang in a dry ventilated place can be used, we use the method of sun exposure, so as to prevent the occurrence of green beans insects.