A bowl of mung bean soup on a hot day, to eliminate the heat and boredom! But how to cook mung bean soup the most summer heat? Mung beans have three major benefits 1, mung beans protein content of 20%, is three times more than rice, and which protein is rich in lysine. Mung bean protein also has the property of combining with heavy metal ions, which is the source of its detoxification function. 2, help control blood fat. Mung bean starch digestion is slow, blood sugar rises slowly, no diarrhea, indigestion problems of diabetic patients suitable for use. In addition, animal experiments have proved that mung bean starch is good for controlling blood lipids. Therefore, high blood lipid patients can often eat mung bean porridge, mung bean rice in summer. 3, the best relief of heat. In summer we easily sweat, when we lose not only water, but also various valuable minerals. So, mung bean soup, which is rich in various minerals such as potassium, sodium and calcium, has become a must-have product to beat the summer heat. In the summer, drink green bean soup, hydrate and quench thirst, clearing the effect of heat and annoyance than drinking cold sweet drinks much stronger. How to buy green beans? 1, identify whether the green beans are fresh. Pick mung beans must pay attention to pick no mold, no insect mouth, no deterioration of the mung beans, fresh mung beans should be bright green, old mung beans will be yellow in color; 2, identify whether the mung beans are contaminated. See whether the mung beans are contaminated one is to see whether the mung beans are dry and wrinkled, and the second is to see whether the mung beans have a harsh chemical smell; 3, proportional size, no impurities and insect eyes of the mung beans for quality mung beans; poor quality mung beans contain a lot of sand and gravel and other impurities, and mostly moisture is large, easy to moisture moldy mung beans, with hands into the mung bean pocket can feel the sense of moisture. Boiling hot water for three minutes is best Boil mung bean soup with hot water, after boiling for three or five minutes to hold the soup out, the soup is clarified and turquoise. This green mung bean soup, bean skin dissolved in the polyphenols have not been oxidized, it is the strongest heat detoxification effect, people who want to clear the fire can hurry to drink it. With the extension of the placement time, the soup color is getting darker and darker, towards the red color …… daily boiled soft mung bean soup, this is the color. This is because, polyphenols are very easy to oxidize as long as they are in contact with oxygen. So the redder the color of the bean soup, the lower the antioxidant capacity. So how to cook mung bean soup best? 1, add some vinegar, not red The tap water in the north is alkaline water, after boiling mung bean soup change color especially fast, after pouring out the mung bean soup, within two minutes you can see the obvious color change. In fact, as long as you add a little lemon juice or white vinegar to adjust the pH before cooking, it will be much better. Be careful not to add too much, and don’t let the water turn sour. Adjust the water, and then cook the green bean broth, it will not be easy to change color. Even if stored for half an hour, it will still stay nice and green. You can also use pure water to cook mung bean soup, not only when you pour out the turquoise color, put a long time will not change color, or turquoise. This is related to the pH of the water on the one hand, and the trace ions on the other. 2, can’t use iron pot to cook with iron pot to cook mung bean soup, will affect the color of the soup. Metal ions tend to form “complexes” with polyphenols in mung bean soup, making the soup darker and darker. This reaction, although no toxic substances produced, but may interfere with the antioxidant effect of mung beans, but also to prevent the absorption of metal ions. Therefore, when cooking mung bean soup, with iron pot is not suitable, and use the casserole is ideal. If you have a stainless steel pot at home, you can also. 3, cover the pot and cook The polyphenols in mung beans are easily oxidized and will gradually turn from green to red during the cooking process of mung bean soup and mung bean porridge. Therefore, in the cooking should be covered with a pot lid to minimize the contact area with oxygen. 4, first drink the soup, then eat beans It is better to take out the soup within 10 minutes of boiling to drink alone, because at this time the color of bean soup is turquoise, the dissolved material is mainly the active ingredients in the bean skin, and the lowest degree of oxidation, the strongest ability to clear heat. After taking out these soups, add boiling water and continue cooking until the beans are cooked and consumed. Both mung bean consommé and mung bean salad have health value and the beans should not be thrown away because of the soup. In addition, China Agricultural University Food College research found that the green bean’s heat protection and cooling effect mainly exists in the bean skin, so the bean skin should not be discarded. 5, don’t add honey The same principle as not using an iron pot, you can’t add honey to the green bean soup. Honey contains a variety of minerals, including iron ions. Caution 1, mung beans are cold, vegetative Yang deficiency, spleen and stomach cold, diarrhea, generally should not be eaten in winter; 2, taking medicine, especially when taking warm medicine should not eat mung beans, so as not to reduce the effectiveness of the medicine; 3, mung beans should not be overcooked, so as not to make organic acids and vitamins are destroyed, reducing the effectiveness of heat detoxification. How to store green beans? Green beans are prone to insects, buy back the green beans can be stored in a plastic jug or plastic bottle, like a larger beverage bottle, this summer can not finish eating green beans can also be stored in this way, can be saved for the next summer. You can put them in a large bottle of cola, put them in the refrigerator to store better, buy the green beans and put them in the refrigerator for a week, then take them out, and they won’t get wormy.