How to fry mung bean skin

1. Soak mung beans in water overnight (green beans mean they are not aged beans and can be eaten with confidence)

2 .After removing impurities and washing, add an appropriate amount of water, boil the water in a pressure cooker and press for 20 minutes

3. Use a sieve to remove the skin of the boiled mung beans (the skin can be removed or not, this depends on the It’s a matter of personal preference)

4. The bean paste after removing the outer skin will be very delicate

5. Put it in the pot and add an appropriate amount of oil (it is recommended to use a thicker bottom for the pot. Also do not use an iron pot)

6. And an appropriate amount of white sugar (you can also add rock sugar)

7. Slowly stir-fry the water until it becomes stuffed. (You have to be patient when frying, and don’t be impatient. Only when the water is fully fried, it will be easy to make when you wrap it. Be sure to use low heat, otherwise high heat will make it mushy)

8. After sieving There is no need to throw away the mung bean skins, add some water and sugar and bring to a boil

9. After cooking, put it into a blender and stir it into mung bean soup, which is refreshing and relieves heat