Ingredients: mung bean, sago or sago dew, rock sugar.

working methods

If sago is used, soak sago in water (at room temperature) until it is transparent, then wash off the mucus and drain it for later use.

Soak mung beans in clear water for about an hour, and pour water into the pot to irrigate mung beans. It is suggested to put more water and cook it with high fire for about three minutes, and then turn to low fire for about 1 hour (it is best not to overcook mung beans, which will easily destroy organic acids and vitamins and reduce the efficacy of clearing heat and detoxifying). Add rock sugar and boil. If you use sago directly, put sago in mung bean soup first, and then put rock sugar.

(Use sago directly) Take another pot, add water to boil, and pour sago. The amount of water is about twice that of sago. After boiling, turn to low heat and stir while cooking. When sago is transparent, filter out the water with a sieve, cool it in ice water, drain the water, and pour in the cooled mung bean soup.

Put it in the refrigerator to cool, and it tastes better.