Do you know why mung bean soup clears away heat and relieves summer heat? The answer lies in mung bean coat. Will mung beans peel off a thin layer of bean skin when cooked in a big fire? This bean skin is actually a mung bean coat. Mung bean coat, cold and sweet in nature, has a stronger heat-clearing and detoxification effect than mung bean kernel. Mung bean skin contains a lot of antioxidant components, such as polyphenols, flavonoids, tannins, saponins and so on.

Why is the cooked mung bean soup sometimes red and sometimes green?

When cooking mung bean soup, will you find that the soup cooked by the same bag of mung beans is different in color, sometimes green and sometimes red? How did this happen? In fact, it has something to do with a nutrient in mung bean skin.

Mung beans contain polyphenols and have antioxidant effects. Polyphenols come into contact with oxygen in the air, and under the condition of high temperature heating, they will be oxidized and discolored. Therefore, when cooking mung bean soup, if the lid is covered, the soup will be green if it is not cooked for a long time; If boiled for a long time, polyphenols will be oxidized and mung bean soup will turn red.

What is the difference between red and green mung bean soup?

Green mung bean soup has the best effect of relieving summer heat, because the polyphenols in mung bean skin have a certain inhibitory effect on the temperature regulation center, which can play a role in relieving summer heat to a certain extent. The effect of red mung bean soup will be discounted.

Mung bean soup has different functions and different cooking methods

① Heat-clearing and summer-relieving mung bean soup

Pour mung beans into a bowl and wash them with water. Pour water into the pot and add mung beans. After the fire boils, cook the mung beans with low heat until they are soft and rotten. Add sugar and take it out of the pot.

The mung bean soup cooked in this way has a good effect of clearing away heat and relieving summer heat.

(2) appetizing green bean paste

Soak mung beans for 20 minutes, wash them, and add water to the pot. After the fire boils, simmer gently until the mung bean skin turns sand. Add rock sugar and turn off the heat.

This cooked mung bean paste tastes better.

Places to pay attention to

1. Don't drink mung bean soup every day.

Adults usually drink one bowl two or three times a week, while children should consult first? Next doctor.

2. Don't drink too much mung bean soup.

The oligosaccharides contained in mung beans are easy to make people flatulence, and mung beans are indigestible food, and excessive drinking can easily damage the spleen and stomach, while excessive drinking of mung bean soup by female friends can easily lead to abdominal distension and dysmenorrhea.

3. Don't drink mung bean soup on an empty stomach

Mung beans are cold, and drinking on an empty stomach is easy to hurt the spleen and stomach.