The ingredients of mung bean soup include mung beans, rock sugar, and water.

1. Prepare 200 grams of mung beans, carefully select them to avoid beans with insects, and soak them in cold water for 2 hours. Such mung beans can save a certain amount of time during the cooking process and bloom. The effect is also good.

2. The ratio of mung beans to water is 1:6. Pour them all into a casserole, bring to a boil over high heat, and continue to simmer over low heat for 20 minutes. When the time is up, add a few pieces of rock sugar and continue to simmer. After a while, you can turn off the heat when you see the beans blooming and becoming soft and waxy.

3. The mung bean soup cooked in this way is clear and not turbid. The beans are blooming and soft and waxy. It is perfect. In the hot summer, you can drink it chilled before drinking. It is refreshing. Sweet and refreshing, it cools down the heat.