Green bean soup high heat or low heat

Mung bean soup is a drink we often drink, especially in the hot summer. In order to cool down, we often cook mung bean soup. Some novices who have never cooked mung bean soup will cook it vigorously over high heat until it is cooked. In fact, this cooking method is easy to overcook the mung beans and oxidize the phenolic substances in the mung beans, which is easy to lose the original taste of the mung bean soup. So how to control the heat when cooking mung bean soup?

Cook mung bean soup on high or low heat:

Usually, when cooking mung bean soup at home, they first soak the mung beans and then put them into a pot of cold water. They boil them over high heat and then simmer them over low heat. The resulting mung bean soup is turbid and grayish yellow in color.

First boil it over high heat, then use low heat after it boils. Slow cooking will make it more tender. If you use high heat, you have to watch it all the time and keep adding water. Mung bean soup can reduce internal heat. It is very good to drink in summer.

Which is better, mung bean soup or red bean soup?

Mung bean soup and red bean soup each have their own effects. It cannot be said that one is better than the other. It depends on the different needs of the body at different times.

1. Benefits of red bean soup

Red beans are mild in nature, sweet and sour in taste, non-toxic, and have the functions of nourishing and strengthening the body, strengthening the spleen and stomach, promoting diuresis and removing dampness, clearing away heat and detoxifying, promoting lactation and replenishing blood. They are especially suitable for the diet therapy of patients with various edema. Modern research has found that red beans also contain a saponin substance that can promote defecation and urination, and has an auxiliary therapeutic effect on edema caused by heart disease or kidney disease.

Is it better to cook mung bean soup over high heat or low heat or red bean soup?

2. Benefits of mung bean soup

Mung beans are sweet and cold in nature, and have the effects of clearing away heat and detoxifying, relieving heat and quenching thirst. Mung beans are rich in protein. The raw mung bean milk made by soaking and grinding raw mung beans in water has a high protein content and can protect the gastrointestinal mucosa when taken orally. In addition, the plant sterols contained in mung beans can lower serum cholesterol levels by reducing the intestinal absorption of cholesterol and preventing the synthesis of cholesterol. Therefore, it is particularly suitable for patients with hyperlipidemia.

Is it better to cook mung bean soup over high heat or low heat or red bean soup?

Mung bean soup is usually cooked in cold water. At this time, it is the big stuff that is used. Now you know which one is better, red bean soup or not!