1, the mung bean impurities sieve clean, scrub clean, into the basin with cool water (winter with warm water, the amount of water than the green beans higher than 2 times) soak for more than ten hours. To be the skin of the beans with a twist of the hand off when fishing, add water and grind into a thin paste (the finer the better, I think you can try to use a home blender, long time churning and stirring), per kilogram of mung beans out of the thin paste of about 2.65 kilograms. Then, in the thin paste to add 1.5 kg of water (that is, before the next production of soybean juice, starch skimming out of the water) and one by one to add not less than 12 kg of cool water filtration, about 17 kg of slurry can be filtered out, dregs of 2 kg,

2, the slurry poured into the vat, after a night of precipitation. White starch will be precipitated to the bottom of the tank, above is a layer of gray-brown black powder, and then a layer of gray-green color, thicker texture of the raw soybean juice, the top layer of the froth and slurry water. Skim off the froth and slurry water, the raw bean juice scooped out (can get about 8 kg of raw bean juice, and about 500 grams of starch and a small amount of black powder), and then need to be cooked before the precipitation of a summer precipitation six hours. Winter precipitation overnight. After settling, skim off the top of the slurry.

3, a little cool water in the pot, boil with high heat and pour the raw soybean juice, to be the soybean juice by rising and will be one out of the pot, immediately change to micro-fire heat preservation