During those days in my home, Qingqing opened the bottom compartment of the refrigerator every day when she came back from an internship in a newspaper office. There is nothing but ice cream and popsicles. She also takes out some ice to eat. Alas, children nowadays are used to freezing in summer, so there is nothing they can do. The child has a big appetite. I spent a lot of time making ice cream for her and ate it all the next day. Her uncle and old fish said to her earnestly, "A girl should at least know how to cook several special dishes. You should at least learn a few tricks from her aunt, and you like ice so much. Can you learn at least one course? ! "The child is very sincere and forgets the hard part. Let me choose the simplest one to teach her. Haha, what could be simpler than mung bean popsicles? Holding a freshly condensed mung bean popsicle in my hand, I can't help feeling a little like crying. Miss the childhood of a mung bean popsicle with 20 cents, and miss those naive days.

material

500g of mung bean, 0/00g of brown sugar/kloc, and 0/00g of water/kloc.

working methods

1. Wash mung beans and pay attention to washing sand.

2. Put the washed mung beans and brown sugar into the pressure cooker, add1000g of water, and cook in the pressure cooker for 10 minutes to make a pot of summer mung bean soup.

3. After the mung bean soup is cooled, carefully put it into the popsicle mold and put it in the frozen layer of the refrigerator for three hours, and it becomes a mung bean popsicle.

4. Don't use blisters when demoulding, just take out the popsicle mold and let it stand for 1-2 minutes, then demould naturally.