Green bean soup is a good soup for summer. Also as soon as the summer, often drink the soup, my favorite drink green beans are boiled bloom soup, drink a mouthful of soup, and then eat a spoonful of green beans. I love to eat a spoonful of green beans after taking a sip of soup. It's a wonderful feeling. But some friends, homemade green bean soup. It comes out red in color, and it's not tasty, and it's a little salty. Today, we will share with you the solution, will share with you the most correct way to cook green bean soup, come and take a look at the dry goods.

Preparation of materials.

Fresh green beans, water and white vinegar.

How to do it?

1.First, we wash the green beans several times to effectively remove the impurities on the surface of the green beans so that the green bean soup will not have a bitter flavor, and then immerse the green beans in water and soak them for half an hour. The purpose of this step is to soften the mung beans so that the cooking time can be shortened and make them easier to cook and bloom.

2. This step is the green bean soup without redness. First, let's boil water. After boiling the water, we pour a few drops of white vinegar in the water. Because the main reason why green bean soup turns red is the use of alkaline water. Let's add a few drops of white vinegar to the water to neutralize the alkalinity in the water. The green bean soup boiled in this way is more transparent in color and not red.

3. Then take out the green beans from the water and drain the water, put it into boiling water and boil it on low heat for half an hour. Everyone pay attention to the key to make the green bean soup does not turn red. The green beans must be water boiled down into the pot. This is also effective in ensuring that the green bean soup does not turn red. After half an hour turn off the heat and serve it in a bowl.

The point is coming

1. If you want the green bean soup to remain unchanged red for a long time, you need to boil the water first and then add a few drops of white vinegar, because the boiled green bean soup is red, mainly because the water is alkaline. Neutralize the alkalinity in the water, you must keep in mind.

2. Another point is to add the green beans after the water boils, which not only shortens the cooking time, but also makes the green bean soup not red.

3. The green beans in the green bean soup, if you like to eat green beans, you can put more, add according to your own preferences.