Mung bean soup

Mung bean soup

Overview

Mung bean soup is the best drink to clear away heat and prevent heatstroke in summer, and is a summer must-have for almost every family. In fact, cooking mung bean porridge is very particular. If you want to truly achieve the effect of clearing away heat and dispelling summer heat, you should not cook the mung beans for too long. You can cook the mung beans in a Qiongzhen Ganoderma health pot. After boiling the water, cook it for 5-10 minutes. At this time, the water will be emerald green, which has the best effect of clearing away heat and dispelling heat. It also tastes sweet and delicious. Mung beans are cold in nature and have the functions of clearing away heat and detoxifying, relieving heat and quenching thirst. In summer, it is easy for people to get internal heat. Cooking some mung bean soup is more effective than any medicine in reducing internal heat. In addition, if you feel hot and dry in the summer, have a cold, fever, or heat stroke, drinking a cup of mung bean soup can provide relief and treatment. Mung bean soup also has the effect of weight loss and detoxification, which is very suitable for drinking in summer. Experts remind that people with weak constitution should not drink it frequently. Blindly drinking mung bean soup can cause diarrhea or reduced immunity of the digestive system. Color: Why is the mung bean soup cooked at home red, while the mung bean porridge is green? The newly brewed mung bean soup is green, but it turns red after being left for a while, which is normal. After all, there are not enough mung beans in the mung bean porridge, so the effect cannot be seen. Reasons why mung bean soup turns red when cooked: 1) Mung bean soup is often cooked into dark red color. For example, first wash the mung beans with cold water and put them into a container, and then add hot water. If you need to add water during the cooking process, still heat the water, so that the cooked soup will be green. 2) If the beans are boiled over high heat and they don’t bloom, they will turn red after a while. This kind of mung bean soup will relieve heat and quench thirst, but the beans are not edible yet. If you cook the beans when they bloom, the soup will naturally turn yellow-green. This kind of mung bean soup will clear away heat and detoxify the beans and you can still eat them. 3) If edible alkali is put in it, it will react and generally appear red. The purpose of adding alkali is to make the beans rot easily, but it will lose the nutrition of the beans; in addition, if there is a small amount of alkali in the pot itself, this reaction will also occur (the alkali in the pot is usually contained in tap water). Does not change red color. The key to whether mung bean soup changes or does not change color is the quality of the water - if purified water is used to cook mung bean soup, it will not only appear green when poured out, but will not change color after being left for a long time, and will remain green. On the one hand, this is related to the pH of the water, and on the other hand, it is related to the trace ions in it. The tap water in the north is alkaline water, which changes color very quickly after cooking mung bean soup. After pouring out the mung bean soup, you can see obvious color changes within two minutes. However, it is not impossible to cook mung bean soup with tap water to keep it green. As long as you add a little lemon juice or white vinegar to adjust the pH, it will be much better. The key is not to add too much, let alone make the water sour, just adjust it to pH=6 (weakly acidic). After adjusting the water and cooking the mung bean clear soup, the color will not change easily. Even if it is stored for half an hour, it still maintains a nice green color. The antioxidant capacity measurement showed that the antioxidant properties of red broth were significantly lower than those of green broth. The redder the bean soup is, the lower its antioxidant capacity is. Adding alkali to cook mung beans will reduce the antioxidant activity of mung bean soup, and will also seriously destroy the rich variety of B vitamins in mung beans. When a small amount of salt is added to mung bean soup, the antioxidant properties are slightly improved.

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Ingredients

Steps

  1. Soak mung beans in cold water for half an hour, then wash them

    Mung bean soup step 1

  2. Pour cold water into the pot and pour in the mung beans. The amount of boiling water should be enough to cover the mung beans by 2.3 cm

    Mung bean soup step 2

  3. After boiling, switch to medium heat. When the water is almost dry, if you find that the soup at the bottom of the pot is very dark, rinse it twice with cold water

    Mung bean soup step 3

  4. Add plenty of boiling water

    Mung bean soup step 4

  5. Cover the pot and continue to boil

    Mung bean soup step 5

  6. Add rock sugar and cover the pot

    Mung bean soup step 6

  7. Bring to a boil over high heat and continue to cook over medium heat for 20 minutes. The mung beans will become crispy and the soup will turn green

    Mung bean soup step 7