Research has found that most of the active ingredients of mung beans are in the skin of mung beans, but when cooking mung beans, many people will throw away the skin of the mung beans; in the production of mung bean vermicelli and mung bean paste, the traditional practice is also to remove the skin of the beans, and the water used to cook the beans is also thrown away. In fact, the real nutrition of green beans in its skin. Mung bean skin contains a large number of antioxidant components, such as flavonoids, tannins, saponins, etc., as well as alkaloids, steroids, coumarins, cardiac glycosides, as well as a large amount of dietary fiber. In order to ensure that the nutrition in the mung bean skin is not lost, in cooking mung bean soup should pay attention to the following points.
Cooking green bean soup don't use iron pot. Flavonoids and metal ions in the skin of green beans may form a darker color complex. Such as green bean soup with honey, will produce a blackened color, it is this reason. This reaction is not toxic substances, but may interfere with the antioxidant effect of mung beans, hindering the absorption of metal ions. Therefore, when cooking green bean soup, do not use iron pot, with the best casserole.
Cooking mung bean soup to control the length of time. As the heat-preventing active ingredients of mung beans may be mainly dominated by polyphenolic antioxidant substances, it is very important to maintain their activity for the heat-preventing effect of mung beans. The pot should be covered during cooking to minimize the contact area with oxygen. At the same time, cooking may wish to boil within 10 minutes of the soup taken out to drink alone, because, at this time, the color of green bean soup is turquoise, dissolved substances are mainly active ingredients in the skin, and the lowest degree of oxidation, the strongest heat-clearing ability. After taking out these soups, add boiling water and continue to cook until the beans are cooked and consumed.
Don't add alkali when cooking green bean soup. Mung beans are rich in B vitamins, which are an important part of their heat-relieving properties and make up for the loss of nutrients when you sweat. And alkali will seriously damage a variety of B vitamins. At the same time, the flavonoids in mung beans antioxidant components will also be added to the loss of alkali, resulting in structural changes, the color to yellow. Therefore, it is best not to add alkali to cook green bean soup. If you want to make the soup sticky, consider adding a small amount of oatmeal or glutinous rice to "thicken".
Two green bean soup can help reduce fat Job's tears green bean soupRaw materials: 250 grams of green beans, Job's tears 50 grams of rice, plums, kumquat cake, Buddha's hand sugar carrots, 25 grams of Beijing cake strips, 500 grams of sugar, sugar water, lotus seeds 40, 10 jujubes, 10 grams of sugar osmanthus, 2 roses.
Production: first of all, the mung bean picking, water amalgamation, into the basin, on the cage with a high fire steam for about 30 minutes, to the mung bean steam crisp until. Job's tears, honey dates clean, into a small bowl and beans while steaming. Then cut the plums, kumquat cake, Buddha's hand radish, Beijing cake strips into mung bean-sized cubes, divided into 10 parts. Finally, place the pot on medium heat, add 1200 grams of boiling water to boil, the steamed crispy green beans, barley, honey dates, 4 lotus seeds, cut green plums and other fruit ingredients scattered in the soup, and then the sugar cinnamon, roses evenly sprinkled in each bowl can be.
pumpkin green bean soup1. green beans washed, pumpkin peeled and cut into pieces, pay attention to is cut into pieces not slices.
2. Pressure cooker into the water, put the washed green beans boiled over high heat, cover the valve bubbling, turn to low heat. Cook for 10 minutes, turn off the fire.
3. To the pressure cooker to finish bubbling (about 10 minutes), do not like to eat green beans skin friends, you can float on the top of the bean skin removed. But I want to defeat the fire, so do not remove the skin.
4. into the cut pumpkin, again on high heat, pressure cooker lid valve gas, you can turn off the fire.
5. To the pressure cooker after the gas, such as drinking at the time, no sugar has been very sweet. If you want to put in the refrigerator or according to personal taste sugar, put in the refrigerator storage, drink as you take, cold thirst.