200g mung bean.

Appropriate amount of purified water (the volume ratio of mung bean to purified water is 1: 10).

Recipe practice:

1. Rinse mung beans with clear water, and soak them with appropriate amount of clear water for 1~2 hours, which can save cooking time.

2. Add purified water to the pot and boil it. The volume ratio of purified water to mung bean is 10: 1.

3. Put the soaked mung beans in. Boiling mung beans can save cooking time. The whole cooking process needs cooking, and boiling mung beans can produce sand faster.

4. Bring to a boil with a big fire, and then slowly cook with a small fire until the bean skin floats.

5. Take out the bean skin with a colander, so as not to affect the delicate and rustling taste of mung bean paste.

6. After removing the bean skin, continue to press the remaining mung beans with a spoon to make them turbid. Never add water during stirring, or the boiled mung bean paste will separate water and sediment.

7. Mung beans slowly turn into rustling green bean paste.

8. You can drink it in a cup while it is hot, or you can put it in the refrigerator and then drink it. If you like sweet, you can add some rock sugar or sugar while it is hot.