In the summer, some people found mung bean soup at home, and they turned red while they were licking, because the pot was not used properly? Or is it because the tanning method is wrong? Is red bean soup better than green hot weather?
Cold boiled wok makes it easy to make green bean soup red
"It is best not to boil green bean soup with cold water." Yesterday, Chen Hanhua, general manager of the three towns people's livelihood sweets said that mung bean skin contains a lot of polyphenols, and as soon as oxygen is seen, they will change color. Cooking with cold water takes a long time and oxidation, and the soup is more likely to change color. Yao Shiming, chief physician of the Department of Internal Medicine of Wuhan Chinese Medicine Hospital, also said that it is best not to use a wok to boil green bean soup. Iron and mung beans will oxidize and the soup will turn red, brown, etc., and it will turn black after a long time. Iron catalyzes the oxidative decomposition of many vitamins, affecting the effect and color. With the truth of Chinese medicine, mung bean soup is best not to use iron cook. Use casseroles or stainless steel pots are good.
"Boil in boiling water and cover again. No oxygen, keep green. This green bean soup, the polyphenols dissolved in the skin of the bean has not yet been oxidized. It has the strongest heat-clearing and detoxifying effects." Ming said.
When the water is opened and then under the beans, add water.
Chen Hanhua introduced that the ratio of bean soup to bean soup is about 1:5. Wash the mung beans first, drain the water, put half of the water in the casserole, boil them, then add the mung beans; cook in a fire, boil, then pour the floating husks and add the other half of the boiled water. And put the casserole tightly, boiled for half an hour, green beans will bloom crisp, add sugar to become a delicious green bean soup. "Add sugar when you boil, beans are not bad," he reminded.
Iced mung bean soup on the food stalls outside, and some of them tasted sticky. "This kind of mung bean soup is spoiled," Chen explained. The good mung bean soup should be immediately rinsed with cold water, cooled, and cooled until it can be refrigerated. This can guarantee a day or so, otherwise it will be easy to “startâ€. The freshly broiled green bean soup at home can be put into an air-conditioned room to cool down, and it can be cooled thoroughly before it enters the refrigerator. If it is cooled directly in the refrigerator, it can easily deteriorate.
Spleen and stomach Deficiency drink less drink Chinese medicine people do not drink
Mung bean soup is good, not everyone is suitable for drinking. Yao Shiming said that green beans are cool, sweet, and usually drink to quench summer heat and thirst; because they have the effect of diuretic gas, but also play a role in removing the body's toxins, the swelling, thirst, enthusiasm, phlegm, Spot rashes have a certain effect. However, mung bean cool, spleen and stomach Deficiency, kidney deficiency and other people should not eat more. Patients who drink Chinese medicine are also advised not to drink, and they will solve the effect of the medicine.
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