I, mung bean red is mung bean epidermis part of the dissolved phenolic substances in the air under the action of oxygen oxidation polymerization results.

Second, to prevent the green bean soup red can try the following methods:

1, simmering soup cover the lid

In simmering green bean soup, cover the lid, you can minimize the contact area of green beans and oxygen, thus avoiding the occurrence of oxidation.

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2, to the water to add a little white vinegar or lemon juice

Just a little bit of lemon juice or white vinegar to adjust the acidity and alkalinity, it will be much better. The key is not to add too much, let alone let the water become acidic, as long as the adjustment to pH 6 can be. Adjust the water, and then cook the mung bean broth, it will be less likely to change color, even if stored for half an hour, can still maintain a nice green color.

3, with pure water to cook green bean soup

If you use pure water to cook green bean soup, not only pouring out of the blue green color, put a long time will not change color, or green. This is partly related to the pH of the water, partly related to the trace ions in it. Northern tap water is alkaline water, cooking green bean soup after the discoloration is particularly fast, after pouring out green bean soup, within two minutes you can see the obvious color change.

Expanded

Cooking mung bean soup taboos:

Taboos a: can not discard the mung bean skin

Most people will be mung bean soup surface floating mung bean skin to discard, in fact, it is best not to discard, because it contains flavonoids, tannins, and other substances, the human body has many benefits.

Taboo 2: can not lift the lid

Polyphenols in the mung bean is easy to oxidize, in the process of cooking mung bean soup and mung bean gruel, it will gradually turn from green to red. Therefore, the pot should be covered during cooking to minimize the contact area with oxygen.

Taboo three: can not add water at once

Cooking green bean soup to add water. First add a small amount of water, the green beans will be boiled to bloom, and then add a large amount of water, the green bean soup to boil the pot, so that you can shorten the time of green bean maturation.