1, ingredients: mung beans 5, red dates 10, rice cooker 1, 5 spoons of rock sugar, chopsticks 1 pair.

2, the right amount of mung beans into the bowl to clean a few times, because there is sand, clean and pour into the rice cooker, and then add the right amount of water;

3, take 10 or so jujubes, put into a bowl to clean, clean a few times, because dry jujubes that crease in the inside of the sand may be, and then also added to the rice cooker, and put the right amount of icing sugar, cover the lid of the pot and cook;

4, about thirty-four minutes to cook, and then put the right amount of ice sugar, and then put the lid on the pot to cook;

5, the right amount of ice sugar, and then put the lid on the pot to cook. p>4, about thirty-forty minutes after the boil, the two chopsticks were placed on the rice cooker, and then cover the lid to continue to cook, put chopsticks is to prevent the water from overflowing after the soup;

5, and then on the way to one side of the boil, to even the past to see, stirring with a spoon to stir, and then a spoon to try to find out whether the green bean broth has the right sweetness, if it's not sweet enough, you can add a little bit of icing sugar to know the right amount of sweetness and cover the lid to continue to cook, in the picture, the sweetness is the right amount of sweetness and then cover the lid to continue to cook. Cover the pot to continue to cook, shown in the picture is not yet cooked;

6, all the green beans are cooked, you can unplug the rice cooker;

7, a little bit after placing a while, all the green beans and jujubes will be all sunk, if you like to drink a cooler, it will be uncovered and placed to cool down, then you can drink it.