How to prevent mung bean soup from turning red

Adding a small amount of white vinegar or lemon juice when cooking mung bean soup, using purified water, and avoiding prolonged boiling can effectively prevent the soup from turning red in color. The turning red of mung bean soup is mainly related to the acidity and alkalinity of the water, oxidation reactions, and cooking methods. Green beans are more likely to maintain their emerald green color in weakly acidic environments, and white vinegar or lemon juice can adjust the pH of water to a suitable range. Choosing pure water with low iron content can reduce oxidation discoloration caused by metal ions and avoid using kitchen utensils such as iron pots that are prone to reactions. Control the boiling time within 20 minutes, excessive heating will accelerate the oxidative polymerization of polyphenolic substances. Cover the cooking process as much as possible to reduce oxygen contact, and drink or refrigerate as soon as possible after it is cooked.

In some areas, the water quality may be alkaline or contain more minerals, which may directly cause the soup to turn red in color. This is a normal phenomenon and does not affect consumption. differences in mung bean varieties may also affect color stability, as fresh mung beans are less likely to change color than aged beans. Traditional Chinese medicine believes that both red and green soup colors have the effect of clearing heat and detoxifying, and there is no need to excessively pursue colors. In summer, the cooked mung bean soup can be divided into small portions and frozen. Heat each time to avoid repeated boiling.

It is recommended to pair mung bean soup with a light diet for daily consumption and avoid consuming it with strong tea or coffee, which can affect iron absorption. People with physical deficiency and cold can add a small amount of ginger or red dates to blend, and diabetes patients should pay attention to controlling the addition of sugar. Choose plump and insect free beans from the current year, and refrigerate and soak them for 2 hours in advance to make them easier to cook. If discomfort symptoms such as diarrhea occur, it should be stopped immediately. Green bean soup stored at room temperature for more than 4 hours in summer should not be consumed again.