Ingredients: a little sago and 2 mung beans.
Accessories: appropriate amount of rock sugar and milk.
Steps:
1, prepare the required ingredients, clean mung beans in advance, pick out bad beans and miscellaneous beans, soak them for about half an hour to absorb enough water, and then put them into fresh-keeping bags and put them in the refrigerator to freeze and harden, so that mung beans can cook sand more easily and quickly.
2. Prepare to cook sago. First, pour enough water into the pot, and then pour sago after the fire boils to prevent sago from sticking to the bottom. Continue to cook on high fire 15~20 minutes. Cook until there is only a little white core left in sago, cover the pot and stew for about 15 minutes. After sago is completely transparent, remove cold water and soak it in ice water for later use.
3. Put the frozen mung beans into the pot, add enough water, and cook over high fire until the mung beans become sand.
4. Finally, pour in rock sugar and cook until it melts.
5. Pour sago into the green bean paste, pour some milk and stir well.