This is the first move of green bean paste. We need to wash all the prepared mung beans several times, and remember to pick out the bad mung beans to prevent the taste from being affected. Soak the cleaned mung beans in cold water for at least two hours. Before taking out, add about 5g of baking soda into mung beans, fully stir and soak for15min. The purpose of this is to make mung beans sand better, and will not be layered after cooking, and the taste will become more delicate.

② Boiled mung beans

This is the second best way to taste green bean paste. The soaked mung beans are mixed with baking soda, and you can boil water from the pot. Generally, the amount of water should be about 8 times that of mung beans, and the water should be boiled directly. You can put mung beans in boiling water, and then continue to cook with high fire. In the process of cooking, in order to separate the skin from the meat of mung beans, we should know how to constantly stir mung beans with a spoon, and then take them away with a colander after seeing the skin of mung beans exposed.

A small fire will take away the water

/kloc-after 0/5 minutes, we can change the big fire into a small fire. At this time, the mung beans in the pot have become very thick, and most of the mung bean skins have been fished out. However, in order to make it taste better, it is necessary to continue to simmer with a small fire. And in the process, don't forget to stir. When the mung bean paste is cooked into a paste, it can be taken out and cooled, added with sugar, and then put in the refrigerator for refrigeration.

Well, this is the authentic way to make delicious green bean paste. Follow this method to ensure that the green bean paste you make is thick and delicious. Come to a bowl in summer to ensure that the summer heat disappears completely.