Why is mung bean soup red? How to cook mung bean soup

People often cook mung bean soup in summer, but many people find that the mung bean soup they cooked is red after it is cooked. This is very strange and they can’t figure it out. They always want to know why the soup turns red after being cooked. Today, the editor will talk about this issue specifically for you, and will also tell you how to cook mung bean soup so that it will not turn red.

1. The length of placement time

When many people cook mung bean soup, the color of the soup in the pot is still green when it is just cooked, but after a while, they will find that the mung bean soup has turned red. This is because the polyphenols in the mung bean skin have a chemical reaction with some components in the air, causing the mung bean soup to change color.

2. Related to water quality

The red color of mung bean soup has a lot to do with the water quality. If you use water with an acidic pH value to boil mung bean soup, it will hardly change color, and it will be mostly emerald green after cooking. If you use water with an alkaline pH value to boil mung bean soup, then the mung bean soup will be mostly red after cooking.

3. Improper use of pot

Many people like to use an iron pot to cook mung bean soup, which will turn red after cooking because the polyphenols in the mung bean seed coat will produce an oxidation reaction with some metal substances in the iron pot, turning the mung bean soup red.

How to cook mung bean soup

1. Boil mung bean soup with pure water

If you want the mung bean soup to be green in color, you can choose to use purified water to cook it. This way, the mung bean soup will have a good color and higher nutritional value. In addition, if you do not use purified water, you can also add an appropriate amount of white vinegar when cooking the mung bean soup. It can effectively control the water quality and prevent the mung bean soup from turning red after cooking.

2. Put the pot into the pot after boiling water

When cooking mung bean soup, it is best to put the mung beans into the pot after the water in the pot boils. This will not only allow the mung beans to be cooked as quickly as possible, but also make the cooked mung bean soup an attractive green color. In addition, it is best to cover the pot when cooking mung bean soup. This can effectively reduce the contact between the mung bean soup and the air, and can also reduce the chance of oxidation reaction. The cooked mung bean soup will also be green in color and have an attractive aroma.