The Demon Lord Forced to Marry the Female Leader

Brothers and sisters, today is Chu Wanning’s last food sharing post. From the end of the war to now, Chu Wanning has shared dozens of food content. I hope it can help those who have difficulty making food choices!

Mung bean soup is a traditional refreshing drink in summer, especially in China and many parts of Asia. Mung bean soup can not only help people quench their thirst and cool down in the hot summer, but also has health benefits such as clearing away heat and detoxification, diuresis and swelling. Here is a simple way to make mung bean soup:

 Ingredients

- 100g mung beans

- Rock sugar or white sugar (adjust according to personal taste)

- 1000 ml water

 Production steps

1. **Wash the mung beans**: Place the mung beans in a bowl and rinse them with clean water to remove impurities.

2. **Soak the mung beans**: Put the washed mung beans in a bowl and add enough water to soak for 2-4 hours. This step can shorten the cooking time of the beans.

3. **Cooking mung beans**: Pour the soaked mung beans and the soaking water into the pot, add the remaining water, bring to a boil over high heat, then simmer over low heat. Depending on personal preference, you can cook until the mung beans are fully bloomed or half-bloomed.

4. **Seasoning**: When the mung beans are cooked to your desired softness, add rock sugar or granulated sugar and continue to cook over low heat until the sugar is completely dissolved.

5. **Cooling**: Let the cooked mung bean soup cool or refrigerate it to make it cooler and more refreshing.

6. **Enjoy**: Allow the mung bean soup to cool to room temperature or chill before serving. You can also add some mint leaves or lemon slices for an extra refreshing taste.

 Tips

- Soaking mung beans before cooking can make them softer faster and save cooking time.

- Sugar should be added after the mung beans are cooked, so as to avoid the mung beans changing color or affecting the taste due to long-term cooking.

- If you like a more delicate taste, you can use a blender to blend the cooked mung bean soup into mung bean paste, and then filter out the bean dregs.

By following the above steps, you can make a bowl of refreshing mung bean soup, which not only helps you stay cool in the summer, but is also a nutritious and healthy drink.

It is a common phenomenon that mung bean soup turns red, especially when it is cooked with tap water or hard water. This color change is mainly caused by the reaction of certain components in mung beans with minerals or oxygen in the water. The specific reasons are as follows:

1. **Water quality impact**: The high content of chlorine, iron ions and other minerals in tap water reacts with the polyphenols in mung beans, causing the color of mung bean soup to turn red. Using purified water or mineral water to cook mung bean soup can reduce this phenomenon.

2. **Oxidation**: During the long cooking process, the polyphenols in mung beans come into contact with oxygen in the air and undergo oxidation reaction, which can also cause the soup to turn red.

3. **Acidity and alkalinity influence**: The ingredients in mung beans behave differently in different acid and alkaline environments. If the water used to cook the mung bean soup is alkaline, it may also cause the mung bean soup to turn red.

 How to prevent mung bean soup from turning red

- Use purified water or mineral water to cook mung bean soup to reduce the impact of minerals in the water on the color of the soup.

- When cooking mung beans, you can add a little white vinegar or lemon juice. The acidic environment can inhibit the oxidation of polyphenols and help keep the green color of the mung bean soup.

- Try to cover the pot with a lid to reduce the contact between the mung bean soup and the air, thus reducing the oxidation reaction.

- Avoid long cooking time. Cook the mung beans until they are soft. Long cooking time will increase the chance of oxidation reaction.

 Safety and nutritional value

Although the red color of mung bean soup may affect its appearance, generally speaking, this color change does not have a substantial impact on the safety and nutritional value of mung bean soup. As long as good sanitary conditions are maintained during the cooking and storage process, the red mung bean soup is still safe to eat.

However, in order to pursue better visual effects and maintain the original flavor of the mung bean soup, it is recommended to adopt the above method to prevent the mung bean soup from turning red.

Although taking mung bean soup is safe for most people and has the benefits of clearing away heat and detoxifying, relieving summer heat and quenching thirst, in order to ensure health, the following precautions should be taken seriously:

1. **People with weak spleen and stomach should use with caution**: Mung beans are cold in nature. People with weak spleen and stomach, frequent diarrhea, and cold abdominal pain should not eat too much, so as not to aggravate the symptoms of weak spleen and stomach.

2. **People with allergies should be careful**: People who are allergic to mung beans or their products should avoid eating mung bean soup. Allergic reactions may include symptoms such as skin itching, erythema, and difficulty breathing.

3. **Patients with diabetes should pay attention to the sugar content**: If sugar is added to mung bean soup, patients with diabetes should control the amount of drinking to avoid affecting blood sugar control. You can choose sugar-free or low-sugar mung bean soup.

4. **Pregnant women and infants should be cautious**: Although mung bean soup is beneficial to the general population, pregnant women and infants have special physical conditions. It is recommended to consume it in moderation under the guidance of a doctor or nutritionist.

5. **Avoid drinking on an empty stomach**: Drinking mung bean soup on an empty stomach may irritate the stomach, especially for people with excessive stomach acid or gastritis. It is recommended to drink it after meals or between meals.

6. **Do not drink too much**: Any food or drink in excess may have adverse effects, and mung bean soup is no exception. Excessive drinking may cause indigestion, diarrhea and other problems.

7. **Pay attention to the quality of mung beans**: Choose fresh, insect-free and mold-free mung beans to make soups, and avoid eating spoiled mung beans to prevent food poisoning.

8. **Notes during cooking**: When cooking mung bean soup, add enough water at once. Do not add water during the cooking process, otherwise it will affect the taste of the soup and the release of nutrients. At the same time, the cooking time should not be too long to avoid destroying the nutrients.

By paying attention to the above matters, you can enjoy the effects of mung bean soup in clearing away heat and relieving summer heat and conditioning the body more safely and healthily. While enjoying the food, you should also pay attention to your personal physique and health status and eat it scientifically and rationally.

Choosing high-quality mung beans is essential to making delicious and nutritious mung bean soup. High-quality mung beans can not only ensure food safety, but also ensure the taste and nutritional value of mung bean soup. Here are a few key points to choose high-quality mung beans:

1. **Observe the color**: High-quality mung beans should be bright green in color, with a shiny surface and no signs of dullness or yellowing. If the mung beans are yellowish or spotted, it may indicate that the beans are old or improperly stored.

2. **Check shape and size**: Good mung beans should be uniform in shape and size, with no obvious signs of damage, cracks or insect bites. Avoid choosing mung beans that are obviously different in shape or size, which may indicate problems with their growing environment or harvesting process.

3. **Smell**: High-quality mung beans should have no peculiar smell, only a light bean fragrance. If there is mold, sourness or other peculiar smell, it means that the mung beans may have deteriorated and should not be purchased.

4. **Check dryness**: The mung beans should be dry and not damp. If the mung beans feel damp, it may be due to improper packaging or humid storage environment, which can easily cause mold or deterioration.

5. **Check the production date and expiration date**: Choose mung beans that are recently produced and within the expiration date to ensure their freshness and safety for consumption.

6. **Brand reputation**: Choose a manufacturer or brand with a good reputation and credibility. Such mung beans usually have stricter quality control in the planting, harvesting, processing and packaging links.

7. **Check the packaging**: Make sure the packaging of mung beans is sealed intact and not damaged or leaking. This can prevent the mung beans from getting damp or contaminated by the outside world.

Through the above points, you can choose fresh, high-quality and safe mung beans, laying a good foundation for making delicious and healthy mung bean soup. When storing mung beans, you should also keep them in a dry and ventilated environment and avoid direct sunlight to extend their shelf life.

The main difference between edamame (sometimes called "shelled mung beans" or "unpeeled mung beans") and what we commonly call mung beans ("shelled mung beans" or "peeled mung beans") is their degree of processing and appearance, as well as some slight differences in culinary applications.

1. **Appearance Difference**:

- **Hairy mung beans**: refers to mung beans that have not been peeled. They retain the outer skin of the mung beans, which has a layer of fine hairs, hence the name "hairy mung beans". The appearance of hairy mung beans is complete green, and sometimes you can see the natural patterns of mung beans.

- **Mung Bean**: Usually refers to mung beans that have had their skins removed, so they appear smooth and have a relatively uniform light green or yellow-green color.

2. **Differences in cooking applications**:

- **Hairy mung beans**: Since the outer skin is retained, the cooking time of hairy mung beans is usually longer than that of peeled mung beans. They are not easy to be cooked during the cooking process, so they are more suitable for making dishes that need to keep the integrity of the beans, such as making mung bean cakes or mung bean paste. Some people prefer to use hairy mung beans to retain the taste and nutrition of the bean skin.

- **Mung beans**: Peeled mung beans take less time to cook and are easier to cook, so they are more commonly used when making mung bean soup, mung bean porridge or other foods that require the mung beans to be completely cooked, and can reach the ideal soft and glutinous state more quickly.

3. **Nutritional value**:

- **Hairy mung beans**: The skin contains more fiber and some antioxidants, such as polyphenols, so in terms of nutritional content, hairy mung beans may contain more dietary fiber and certain antioxidants than peeled mung beans.

- **Mung beans**: Although some nutrients may be reduced after peeling, they are still rich in protein and some vitamins and minerals, and the peeled mung beans are easier to digest and absorb.

When choosing between edamame or mung beans, you can decide based on specific cooking needs and personal preference. Eryngomag is suitable for dishes that require long-term stewing and want to retain the nutrition and taste of the bean skin, while mung beans are more suitable for drinks or foods that need to be cooked quickly.

Mung bean soup is easy to spoil, especially in a warm or humid environment, and may produce odor or corruption in a short time. This is mainly due to the rapid reproduction of microorganisms such as bacteria and mold. The following are some reasons and preventive measures that may cause mung bean soup to spoil quickly:

 Causes of deterioration

1. **Microbial contamination**: Mung bean soup is rich in nutrients, such as protein and sugar, which is an ideal environment for bacteria and mold to grow. If hygiene is not done properly during the production or storage process, microorganisms may grow rapidly and cause deterioration.

2. **Too high temperature**: A warm environment accelerates the growth of microorganisms, especially in the temperature range of 20-30c, the reproduction rate of microorganisms will be greatly accelerated.

3. **Storage time is too long**: Even at low temperatures, mung bean soup cannot be stored indefinitely. If stored for too long, microorganisms may still grow slowly, causing it to deteriorate.

4. **Unclean or poorly sealed containers**: Using containers that have not been thoroughly cleaned and sterilized, or containers that are not tightly sealed, may introduce microorganisms and accelerate the spoilage of mung bean soup.

 Precaution

1. **Keep it clean**: Keep it clean throughout the entire process of making mung bean soup, including washing mung beans, cooking utensils and storage containers.

2. **Cool in time**: The cooked mung bean soup should be cooled to room temperature as soon as possible and then refrigerated. Rapid cooling can reduce the time window for microbial reproduction.

3. **Low temperature storage**: Storing mung bean soup in the refrigerator and keeping the temperature below 4°C can significantly slow down the growth of microorganisms.

4. **Sealed storage**: Use well-sealed containers to store mung bean soup to prevent the entry of microorganisms in the air.

5. **Make in moderation**: Make mung bean soup according to actual needs to avoid large amounts of leftovers, reduce storage time and the risk of spoilage.