The hot summer is coming soon, and the elderly at home will boil green bean soup at this time. People who have experienced it can quickly find that green bean soup is far more quenching thirst and cooling than ice cream. Because ice cream is easily contaminated during storage and transportation, it causes pathogenic bacteria to exceed the standard. Eating too much or too fast will also cause "ice cream headache" &rdquo. Making a bowl of green bean soup is safe and nutritious.
We found that some green bean soups are green, while some green bean soups are red. Careful friends will ask: Are there any differences in the effect of green and red green bean soup in the heat relief? some. The ancients had told us a long time ago. In the Ming Dynasty, Gao Lian of Zunsheng Eight Bread · Drinking Porks," he wrote a method of making green bean soup: "Purify green beans, add water, and stir the fire with a high heat, and stop the cold and the color is green. Eating the heat can relieve heat. If you have too much water, you will be unable to eat." This means that green green bean soup has good effect on relieving heat.
Green green bean soup is more nutritiousModern research has also shown that there is a significant correlation between the color and antioxidant activity of green bean soup. Green green bean soup has stronger ability to remove free radicals (cause human fire symptoms) and has better cooling effect; red green bean soup can also cool down, but the effect is weaker.
Why? It turns out that green bean peel contains a large amount of polyphenols, mainly ketones, which are important antioxidant active ingredient and have a variety of medical and health care functions. The main ingredients in green bean kernels are protein, powder and vitamins. When the phenols dissolved in green bean peels are exposed to air for a long time, they will undergo oxidative polymerization reaction under the action of oxygen and change color, so green bean soup will turn red.
If you want to make green green bean soup, you should pay attention to:1. Choose water
, the purer the water, the better. Because the pH value of water or acid singularity has a great impact on the color of green bean soup, the higher the pH value, the greater the singularity, and the greater the damage to the structure of ketones and vitamin B. Okines are the most important antioxidant active ingredient in green bean soup, and a large amount of vitamin B can replenish nutritional loss during sweating, which is another important component of green bean's heat-relieving properties. If you have a reverse penetration purifier at home, it is best to boil it directly with pure water.
2. Choose a good pot, avoid using iron pot for the cap. Because the iron will destroy the structure of ketones and form a darker complex, the cooked green bean soup will also cause stomach discomfort after eating. It is best to use sand pot for boiling green bean soup, at least you should choose stainless steel pot. Be sure to remember to have a good pot and reduce the contact area between the green bean soup and oxygen as much as possible.
3. Control the heat and time
The ancients only needed to "snap a big fire", which means that the time should be short. Modern research shows that boil water first, then add green beans, and continue to cook on low heat for 8-10 minutes. This can remove chlorine in water and protect the active ingredients in summer bean soup to the greatest extent.
Finally, remember to drink the soup with beans together, which can not only relieve heat and relieve heat, but also do not waste other nutrients.
(Source/Reprinted from "Literary News")