The most important thing to make a good mung bean soup is to have enough sand and blend with water. Therefore, soaking mung beans is the most important thing. Soak mung beans in water one night before cooking. There should be enough water to isolate mung beans from the air, otherwise mung beans will sprout the next day and become bean sprouts.

The mung bean on the second day is already a small tender bean that is about to shell. Soak it all night, pour out the water, and then put it in again. Put it in a rice cooker or pressure cooker. Adjust it directly to the soup cooking mode. After the time, add the right amount of sugar or rock sugar. White sugar is highly recommended here. That is the most classic taste of childhood! Only sugar and mung bean soup can always taste like this ~

If you don't like mung bean skins, you can take them out through the net, put them in a big bowl and put them in the refrigerator. After a period of time, mung bean soup will become cold and sweet ~

Another method commonly used by the boss who sells mung bean paste is: before soaking mung beans in advance, buy them, wash them, fry them in a pot until they burst, and then change the pot to start cooking. The following steps are the same.