1. Rinse mung beans with clear water and soak them in appropriate amount of clear water for 1~2 hours, which can save time when cooking. Add purified water to the pot and boil it. The volume ratio of purified water to mung bean is 10: 1.
2. Put the soaked mung beans in. Boiling mung beans can save cooking time. The whole cooking process needs to be cooked, and boiling mung beans produces sand faster. Bring to a boil, then simmer slowly until the bean skin floats.
3. Take out the bean skin with a colander, so as not to affect the delicate and rustling taste of the mung bean paste. After removing the bean skin, continue to press the remaining mung beans with a spoon to make them turbid. Never add water during the mixing process, or the boiled mung bean paste will be separated from water and sediment.
4. Mung beans slowly turn into fine rustling green bean paste. It can be drunk in a cup while it is hot, or it can be refrigerated in the refrigerator. If you like sweet, you can add some rock sugar or sugar while it is hot.