"Suzhou-style mung bean soup" is a memory of Suzhou people growing up. Many people have never eaten this kind of mung bean soup. Yes, this mung bean soup is "to eat", not "to drink". Because this bowl of mung bean soup has many ingredients, such as bright red and green silk, white wax gourd candy, orange sugar kumquat, sweet candied dates, lovely mung beans, cold agar, and glutinous rice with just the right hardness. It tastes like My Sweetie, and it has a strong mint flavor. The soup is clear and transparent. It is refreshing at a glance, and it can dispel the summer heat, burst into happiness and eat a full stomach.

this is definitely my favorite in summer. In hot summer, it directly replaced my lunch.

ingredients:

3g mung bean

3g glutinous rice

8 candied dates

appropriate amount of sugar kumquat

appropriate amount of red and green silk

candied winter melon. Appropriate amount of

agar 5g

water 1g

white sugar

mint extract 2 drops

purified water 1l < p. > cooking steps:

1. soak mung beans for 12 hours

2. soak glutinous rice for 12 hours

3. spread oily paper on the baking tray and pour in the soaked mung beans.

4. spread oiled paper on the baking tray and pour the soaked glutinous rice until the water has just passed the rice.

5. put it in a steaming oven, heat it up and down for 1 degrees, and steam for 1 minutes.

6. Boil 1g of boiling water and pour in agar. Cook until agar is completely dissolved in water. It can be solidified at room temperature.

7. Cut the candied winter melon into pieces

1. Put 2 spoonfuls of mung beans and 2 spoonfuls of glutinous rice in the bowl.

11. Add agar.

12. Add all kinds of candied fruit, mint water and white sugar to taste.

Note:

1. I soaked mung beans and me overnight. In summer, put it in the refrigerator and soak it in cold storage.

2, 1L of water, just drop 2 drops of peppermint essence. Too much is too cold, and it will be a little bitter.

3. The general ratio of agar is 5g:5g water. But I feel hard, so the proportion of water has doubled.