How to cook mung bean soup without changing color

Every summer, mung bean soup is a kind of summer-cooling soup that every household drinks. However, when most people cook mung bean soup, they find that the mung bean soup they cook is not green, but a light red. What's going on? How should mung bean soup be cooked? How can it be cooked without changing color? Today, the editor will talk about these issues for you.

How to cook mung bean soup without changing color

1. Boil mung bean soup with pure water

Usually, people don't pay attention to water when cooking mung bean soup, thinking that any water will do. In fact, there are certain requirements for water quality when cooking mung bean soup. Ordinary water contains more trace elements, which will cause the mung beans to oxidize during the cooking process and make the mung bean soup turn red. This situation will not happen if mung bean soup is cooked with pure water. Therefore, the mung bean soup cooked with pure water is emerald green and has the best effect.

2. Add white vinegar when cooking mung bean soup

You can usually use tap water to cook mung bean soup at home. If you want the mung bean soup to not change color, you can add a small amount of white vinegar to the pot during cooking. This will change its pH value, and the mung bean soup will not change color.

3. Boil mung bean soup with hot water

When cooking mung bean soup, you can first put water into the pot, heat it to boil, then put the mung beans into the pot and cook it for five minutes. Then take out two-thirds of the mung bean soup in the pot. At this time, you will find that the mung bean soup is clear and green, and it will not change color even after a few hours. Moreover, this mung bean soup with a shorter cooking time has the best effect in relieving heat and detoxifying.