People in Guangdong and Guangxi often eat mung bean paste to cool down in summer, and the production method is also very simple, as follows:

1. Wash mung beans and soak them in clear water 1 and 2 hours.

2. Take it out and put it in a pressure cooker, add seven or eight dried phellodendron amurense (available in pharmacies) and about one inch of water without mung beans, then add a spoon, press the fire 15 minutes, and turn off the fire after about half an hour.

3. Pour it out and filter it with a strainer, filter out the sand left in the bean skin, throw away the cortex Dictamni and bean skin on the strainer, and put the others back in the pot.

4. Add a proper amount of rock sugar and stir, continue to simmer on medium heat, stir while stewing to avoid paste, and cook until it is slightly thick.

5, put the mung bean paste in the refrigerator and ice it, the flavor will be better, but it is not advisable to eat more, so as not to damage the spleen and stomach.