How to cook green bean water

Friends who often drink mung bean water must be very curious, because mung bean water is not green, but red. Only a few friends can make green soup when making mung bean water. Why is that? In fact, if you want to boil green mung bean water, you need to master some skills. Today we are going to share this with you, and we hope that everyone can cook green mung bean water next time.

Why is mung bean soup red?

Just throw the mung beans into the boiling water pot, cover it with a lid and cook for a few minutes. What comes out is the emerald green mung bean soup, and the beans are still intact, not broken at all. This soup is particularly good for cooling off, so you have to drink it quickly, otherwise it will change color if left for too long and its effectiveness will be compromised.

However, whether it is red soup or green soup, both soups cooked normally are nutritious and can be drunk with confidence. But in comparison, green mung bean soup is healthier than red one.

How to cook mung bean soup to make it green

1. Mung bean soup often turns dark red when cooked. If you 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 add hot water, the soup will be green.

2. Cook the mung bean on high heat until the beans bloom, otherwise they will turn red after a while. This mung bean soup can relieve heat and quench thirst, but the beans cannot be eaten yet. If you cook the beans until they bloom, the soup will naturally turn yellow-green. This mung bean soup can clear away heat and detoxify, and the beans can be eaten.

3. If edible alkali is put in it, a reaction will occur, and it will generally appear red. The purpose of adding alkali is to make the beans easier to rot, but it will cause the loss of nutrients in 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 generally brought by tap water).

4. It is best to cover the pot when boiling soup. Mung bean skin contains a large amount of polyphenols. Once they come into contact with oxygen, they are easily oxidized into quinones and continue to polymerize into darker substances. Therefore, when cooking mung bean soup, you should cover the pot to minimize the contact area between the mung beans and oxygen and avoid oxidation.

5. When the water boils, add the mung beans and cook for 8 minutes.

The best way to cook mung bean soup is to boil the water first, then add the mung beans, continue to cook on low heat for 8 to 10 minutes, then pour out the mung bean soup. Because the color of the soup is emerald green at this time, the dissolved substances are mainly the active ingredients in the bean skin, and it has the lowest degree of oxidation and the strongest heat-clearing ability. After pouring out the soup, the remaining beans can be cooked into mung bean paste, or added with rice to make mung bean porridge.