In the process of cooking, if there is not enough water, don't add cold water, and continue to heat the water, so that the soup will be green.
Secondly, when cooking beans on a big fire, you should pay attention to cooking the beans thoroughly.
In other words, mung beans are cooked until they bloom, which is not only delicious, but also has higher nutritional value without worrying about the soup turning red.
Some people like to add some edible alkali when cooking porridge, which will easily lead to reaction and the soup will turn red.
Although this will make the beans mature quickly, it is not recommended because the nutrients in the beans will be lost.
Furthermore, it is best to cover the pot when making soup.
For fear of overcooking, many people directly open the lid so as to observe its shape at any time during cooking.
Polyphenols in mung bean skin will oxidize into quinones when exposed to oxygen, and the color of soup will deepen.
When cooking, you can turn on a small fire and cover the pot, which can better avoid the oxidation reaction.
Finally, add mung beans after the water boils.
When making mung bean soup, most families put mung beans and water into the pot at the same time. The correct way is to boil the water first.
Then add small fire mung beans, so that the boiled soup has the best color.
At this time, the dissolved substances are all active ingredients in soybean skin, which not only has the strongest heat-clearing ability, but also is not easy to be oxidized.