Raw materials:

Mung beans, rock sugar, half a spoonful of baking soda, water.

1。 Wash mung beans, add water and 2 grams of baking soda and cook for about 6 hours ~

2。 Pour out the soda water, wash the mung beans repeatedly, add more than 2 times the weight of mung beans to boil, skim off the floating foam, and turn to low heat until half of the mung beans have turned into bean paste, and half of them can still see the shape but are soft and rotten.

3。 Filter with a sieve to remove the residual sand in the bean skin.

4。 Add sugar and mix well, continue to cook on the fire, stir while cooking, avoid paste and cook until thick. That is to say, when the spoon is lifted from the paste, the paste will fall in lumps instead of dripping.

Bothersome for a while:

1. mung bean paste is best simmered in a casserole or soup pot on a coal stove, and it is best not to use an iron pan. The mung bean paste cooked in an iron pan will turn red.

2. Baking soda is added to make the mung bean paste and water blend better. It tastes better, too If not, it doesn't matter if you don't add it.

3. Water should be replenished at one time. Adding water halfway is easy to separate mung bean paste from water.

4. If you have orange peel and add two slices, it will definitely have an unexpected good taste. I always add them.

5. You can also add condensed milk and osmanthus according to your own taste ~ ~