Mung bean porridge is a lot of people like to eat food, many people will cook mung bean porridge to drink at home, then how to cook mung bean porridge is not red? Why does mung bean porridge turn red? Here we take a look at it!

1. Cook mung bean porridge with boiling water. Put the green beans directly in a pot filled with cold water, the cooked green bean soup is red!

2. Do not open the lid of the pot during cooking, the soup will not turn red. Wash the green beans, soak them in boiling water for 20 minutes, fish them out and put them in a pot, then add enough cold water and cook them on high heat for 40 minutes.

3. Do not use an iron pot to boil, divalent iron and trivalent iron solution is red. Wash the green beans, put them in a thermos bottle, pour boiling water to cover. 3-4 hours later, the green bean grains have been enlarged and softened, and then under the pot to cook, it is easy to cook the green beans in a shorter period of time.

4. Cook green bean soup before the pot will be thoroughly cleaned, because the oil-stained pot to cook out of the green beans candy color is red. Wash and dry the picked green beans, dry fry them in an iron pot for about 10 minutes, and then cook them, the green beans can be cooked quickly.?

5. Control the amount of water, too much water too little green beans will also turn red. Wash the green beans and soak them in boiling water for 10 minutes. When cooled, put the green beans in the freezer of the refrigerator, freeze for 4 hours, take out and cook again, the green beans are quickly crispy.

1, the reason why mung beans are green, because the phenolic substances in the skin of mung beans dissolved in water produced, this material is exposed to air for a long time, oxidation will become red. If the red pressure cooker to cook mung bean porridge will not appear to turn red.

2, cooking green bean soup and water quality also has a relationship, the higher the alkali content of the water, the heavier the red. For example, the northern water 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.

3, if the pot lid is covered, green bean soup too long may be stewed into red.

4, if the use of aged green beans, simmering out of the green bean soup will definitely be red.?

5, too much water and too few green beans, it is also easy to turn red.

6, simmering green bean soup container touched oil, also easy to cause "red soup" phenomenon.

7, cooking green bean soup with an iron pot, iron peroxide generated 3-valent iron, so the red color.

The practice of mung bean porridge

The practice of mung bean porridge is very simple, that is, with mung beans, rice and water can be simmered, but mung beans and rice need different cooking time, it is recommended that the mung beans soaked overnight, so that mung beans and rice are cooked together, taste better.

Main ingredients: 100 grams of mung beans, 25 grams of rice

Auxiliary ingredients: the right amount of water, 20 grams of sugar

Steps:

1. mung beans washed, soaked in water for 4 hours, rice washed, soaked in water for 30 minutes, standby

2. pot of water, the water boiled into the mung beans, the water boiled into the rice (the proportion of water and mung beans and rice is 4:1, can also be adjusted according to their own tastes)

3. Continued high heat, the water boiled and then turned to a small fire stew until the green beans blossomed, porridge becomes sticky can be, sheng out of the cooled into the refrigerator for 10-20 minutes, add the right amount of sugar, taste better

Cooking tips:

1, cooking with a spoon stir, so as to avoid sticking to the pot;

2, like to drink soup, can be added halfway through the boiling water to make sure that the water is not too hot, so that it is not too hot. You can add an appropriate amount of boiling water halfway, like thicker, the last can be slightly more cooking a while.