There is a lot of foam in the cooked mung bean soup, is it rancid? Yes, the mung bean porridge that you make out of it shows a kind of situation. It is more detailed and thick means that there is no foam, if the foam occurs. This situation, that may be due to not properly stored mung bean porridge, resulting in this mung bean porridge gradually deteriorated.

Black beans as my family as an essential part of a common food, we can often use black beans as raw materials to make a variety of desserts or red bean sugar water, black beans this is able to make a kind of mung bean porridge in the summer inside is particularly suffered from the favor of the people, I see that I made out of the mung bean porridge foam, for the mung bean porridge froth is rancid. The first thing I did was to search online and find out that he was gradually becoming rancid, which may be due to the lack of accurate storage of mung bean porridge, resulting in mung bean porridge spoiled, this kind of mung bean porridge can't continue to eat, taste to everyone's body

There is this kind of probability. In general, the mung bean porridge material is very delicate, not easy to have foam. If there is a lot of foam on the surface of the mung bean porridge, it means that the mung bean porridge is not stored reasonably, and there are some quality changes reflect. It is not recommended to continue to eat this kind of mung bean porridge. Reminder: Mung bean porridge is popular for its fresh flavor and high nutritional content. At the same time, mung bean porridge is very susceptible to fungal infections. After making mung bean porridge every day, it is best to drink it immediately and not leave it for a long time. It will make their bodies lead to a certain amount of no harm.

When cooking mung bean soup, there is usually foam, which is normal. Mung bean porridge can be nothing difficult to drink in. Please rest assured. Don't worry. Whether it is cooking green bean soup or porridge, there will be foam, in fact, is a layer of floating foam, can be taken normally. Naturally, if you don't trust it, you can dig out the Styrofoam. Mung beans have a high starch content, which causes starch dextrination after cooking, i.e. white foam. Ladle out the foam from the soup and enter a little pure grain wine to dissolve the foam. Do not overcook black beans. It is best to use a large fire to pile them to boil, and then turn to a slow fire, and then mix a few times.