1. Practice: Mix the rice and mung beans evenly and put them in a basin prepared in advance. Add water to the basin to wash the rice and mung beans two or three times, and then add water that hasn't touched the rice and mung beans for an hour or two. The next step is to grind the soaked rice and mung beans into pulp. It is better to have a stone mill, which tastes more authentic than a rice thresher.

2. When the slurry is ready, you can cook it in the pot. Traditionally, it is done with a large pot of firewood. Of course, this step is done by electricity in many countries now, because electric heating is more beautiful, but it is not as good as manual processing of firewood. Burning firewood here is a technical job, and it should be burned around the pot, not in the middle. Otherwise, because the mung bean powder in the cauldron will be broken, it is best to use an iron ladle when adding rice green soybean milk to the cauldron.

3. Remember that the mung bean powder in the pot should be turned over to be evenly heated. When the mung bean powder in the pot is slightly Huang Shi, it is proved to be ripe and can be fished out. There are many ways to eat. You can dip it in water when you take it out. It's fragrant and chewy. You can boil the pepper in oil and eat it. This soup is delicious. You can also eat it dry and mixed, each with its own flavor.