Mung bean soup why change? -healthy recipes and snacks

these two days, television people to ask: Why do mung bean soup boiled with red and green, and have it?

the original, this is the question raised by the audience. It was found that using cold boiled mung bean soup, soft-boiled soup followed by red; with hot boiled mung bean soup, boiled after 35 minutes put out汤盛, soup and green are clarified. If the soup add honey, liquor color will darken hair Ukraine; with wok to cook green bean soup, similar things would happen; at a time when making soup put substantial honey, soft boiled beans is not easy ... ...

me take a stainless steel pot, add water. Add green beans after boiling, covered with lid. Three minutes later, with tablespoon scoop out the inside of the soup bowl on the white inside. - liquor color green, transparent clarification.

director said to me: This is the green beans boiled skin color really. There contains many polyphenolic substances, as long as with oxygen, they will pale. At the pot with boiling water and cook, but also covered with the lid, reaching less than oxygen, so the time being to maintain the green. This green mung bean soup, Yuba in the dissolution of the oxidation of polyphenols that have not yet, and its role in clearing away heat and toxic are the strongest, the people want to Qinghuo can drink quickly.

If you put five minutes, then what will happen?

not wait five minutes, gradually begin to see the liquor color changes gradually Strip on the orange tone. With the extension of storage time, more and more deep liquor color to red ... ... day-to-day development of soft-boiled mung bean soup, is such a color. This is because, as long as the contact polyphenols oxygen, very easily oxidized to quinones substances, and to continue to aggregate the material into a deeper color. This is followed by the more bubble tea place deeper colors are similar reasoning.

day-to-day cooking green bean soup when cooked because the time is too long, and oxygen exposure to the full, so they are difficult to maintain the yellow green color, but turns red. With open water than cold water heating time is short; contact with oxygen pressure cooker cook less conducive to maintaining the liquor color. However, as long as the soup ladle out, they will soon change.

substantial if the soup add honey, liquor color darken because honey contains a variety of minerals, including iron ion . These metal ions often and polyphenols to form "composite", the color for酱色, black, brown, dark green and so on, so liquor color darken hair Ukraine. This is a normal situation, non-toxic harmless, although honey may affect the absorption of trace minerals, but because of their small number, therefore not affect the overall dietary. Wok to cook with green bean soup, will affect the color of Tang, the reason is the same.

the Earth people are aware that Chinese medicine can not be used to fry wok, fruits not be wok to cook. One of the reasons, apart from iron oxide catalytic decomposition of multi-vitamin, there is a reason for this is that worried about iron and herbs, fruits of many active ingredients, such as phenolic substances react, thus affecting the efficacy, or affect the color. Earthen pot or ceramic pot used, there would be no such trouble you.

the process of making substantial release of sugar or honey, it would undermine the water infiltration of beans, the impact on the process of starch gelatinization. Sugar and honey are the likes water composition, and starch on the one hand, they compete for moisture, on the one hand, impede the starch molecules in the water a sufficient extent. Therefore, if put in sugar, many will be some time to cook, or raise the temperature of boiling.

in answering questions, I want to at: and our fathers, grandfathers, compared, why do we now know of natural foods so low? Because out of our nature, out of livelihood. Books on that point of knowledge, far from being the education of all. Love the parents who may wish to give children that opportunity, so that they walked into the kitchen, into nature, and many know that they have had the wisdom of life.