Mung bean soup cooked out of the soup is the kind of green and a little yellowish color, is not normal?
This is normal, usually because of the water quality, 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 blue green. Or because there are residual acidic substances in the pot, such as vinegar or lemon juice or the like. And green green bean soup is higher than the red antioxidant capacity