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Mung bean soup is a good product to relieve summer heat, especially if it has been chilled with crystal sugar. When you are sweating, you can pour it in a gulp, and that kind of heart-warming chill can spread all the way to the soles of your feet.

But do you think you are drinking "green" bean soup? Did you find that you cooked red mung bean soup? My daughter explained to me that mung beans turned red because of oxidation during boiling.

Great, is the mung bean soup that we have been drinking for so many years not worthy of the name?

Actually, it's not. The key is the cooking method.

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I also found this method by accident:

Wash the mung bean, control the water, pour boiling water into it and soak it for ten minutes. At this time, the mung bean immediately changed from smooth to wrinkled, and it seems that some physical changes have taken place.

If you don't feel bad about the refrigerator, you can put mung beans and water in the refrigerator for freezing at this time, and remember to wrap them with plastic wrap, otherwise the refrigerator will probably call the police to resist, right?

as for how long it takes to freeze into a lump of "mung bean ice", my personal suggestion is to stuff it into the refrigerator the next night, so that you can take it out and cook it the next day. Otherwise, you will always worry. When I first made it, I didn't wait until it was completely frozen into ice, which also left a "hidden danger" for the following operations.

Boil the "mung bean ice" with water, and it will take about five or six minutes for the mung bean to bloom and produce sand. The principle is naturally that the mung bean expands with heat and contracts with cold, so that the mung bean can achieve the effect of soft and waxy color and sand lubrication in a short time.

the first time I cooked it, it took me almost twenty minutes to produce sand because it was not completely frozen. Therefore, the freezing step must leave room for mung beans to accept the "ice massage" of ingredients.

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At this time, take a crystal clear glass bowl and pour the boiling mung bean soup into it. The dark green mung beans are soaked in the crystal clear soup, and a little goose yellow mung bean paste is dotted in it. Is it like a woman in a green skirt dancing by the water? When the wind blows, the veils on the green skirt are rippling layer by layer, bringing a little bit of cool wind across the cheeks ... < P > Don't think about it any more, just eat!

If you want to eat something sweet and have no worries about gaining weight, you can put rock sugar, which tastes sweet and wonderful. If you are afraid of getting fat, you can add a little honey. At this time, the mung bean soup will have a brand-new taste, with the fragrance of flowers and plants bypassing the tip of the tongue, especially fragrant; Another attempt is to put brown sugar, which is more friendly to friends with poor stomachs. Brown sugar can suddenly transform mung bean soup from a fresh young lady to a charming queen fan, which is a brand-new feeling brought by the thick taste of brown sugar ...

In Suzhou, I tasted a dessert with white rice in mung bean soup. When it was first served, I thought it was a mix of mung bean soup and rice wine. Carefully pick a piece of rice and put it in your mouth. Without the aroma of wine, you can eat the most primitive taste of rice. It turned out to be plain rice. This is a long-lost feeling, as if "meeting an old friend in a foreign land", and tears are almost in my eyes.

So, you can eat mung bean soup as you like, with taro balls, peanuts and ice powder ...

In this way, summer will change into a colorful, varied and unique flavor in our hands.