Mung bean 200g purified water.

Preparation steps of mung bean paste

1.？ Rinse mung beans with clear water, and soak them in appropriate amount of clear water for 1~2 hours, which can save cooking time. 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 and boil them to save cooking time. The whole cooking process needs cooking, 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, and the bean skin will not 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.

skill

1. Be sure to use pure water, so that the cooked mung bean paste will be bright green and have the strongest effect of relieving summer heat. The ratio of mung bean to purified water is 1: 10, and the volume ratio is sufficient.

Don't cover the pot during the whole cooking process, the sand will be cooked soon after it is boiled.

3. Add enough water at one time, and it is not advisable to add more water during the whole cooking process, otherwise the boiled mung bean paste will have water and sediment separation.

4. After adding mung beans, boil over high fire, cook over low fire until the mung bean skin floats, and then take out the mung bean skin, so that the mung bean paste tastes better.

5. After removing the bean skin, continue to press it with a spoon, so that the mung beans will slowly turn into mud, and the mung bean paste will be ready.