We all know that green bean soup is a popular summer drink, it contains rich nutrients, has a good effect and function. Then green bean soup can be cooked in a casserole?

Can green bean soup be cooked in a casserole

Cooking green bean soup is best done in a casserole.

Flavonoids in the skin of mung beans and metal ions may form a dark-colored complex after interaction. This reaction, although not toxic, may interfere with the antioxidant effect of mung beans and prevent the absorption of metal ions. Therefore, when cooking mung bean soup, it is most inappropriate to use an iron pot, while using a casserole is ideal.

Casserole mung bean soup practice

Materials: mung bean half a bowl, lily 1, rock sugar moderate, water moderate.

1. green beans washed, put in a pot with water, high heat boiling.

2. Lily remove yellow edges, wash, pour into the casserole, boil for 10 minutes.

3. Add rock sugar off the fire, cool, put in the refrigerator can be chilled.

How to cook a good green bean soup

1, green beans do not put too much, a layer of flat bottom of the pot is good; otherwise the top of those green beans may not be enough to burst because of heating.

2, cooking dry water takes about 10-15 minutes, the first time to cook or watch a little good at the edge of the pot. In case of burnt dry burnt, a pot of green beans will not be able to use oh.

3, do not put the lid on the pot after adding water again, so it will be easy to overflow the pot.

4, to add rock sugar, do not add sugar, rock sugar cooked flavor is delicious.

5, add sugar can taste test sweetness. But the taste will be lighter after chilling than when it is hot, so allow it to be slightly sweeter when you try it.

6, with an iron pot to cook mung bean soup can interfere with the antioxidant effect of mung beans, but also hinder the absorption of metal ions. Therefore, cooking green bean soup, with iron pot is most inappropriate, and use casserole is ideal.

7, daily cooking green bean soup, because the cooking time is too long, and oxygen contact is sufficient, so they are difficult to maintain the yellow-green color. May wish to boil within 10 minutes of the soup taken out as soon as possible to drink, because at this time the color of bean soup is turquoise, dissolved substances are mainly active ingredients in the skin, and the lowest degree of oxidation, the strongest ability to clear heat.