If it is not cooked, it will smell like beans. Generally, it is not necessary to mash mung beans, because the beans are dry, and then they will become paste after mashing, which gives people the feeling that they are cooked, but they are not. It is recommended not to beat the essence, soak it in cold water for an hour first, and then boil it slowly in the pot. When cooked, it will naturally become fine granules and taste better.

Mung bean soup is a traditional folk food in China to relieve summer heat. Mung bean soup has a variety of cooking methods and tastes, the most important of which are barley mung bean soup, lily mung bean soup, pumpkin mung bean soup and kelp mung bean soup.

pour the soaked mung beans into the pot, and pour the clear water, and the ratio of mung beans to clear water; 1:1。 When the fire boils, turn it down and cook until the mung bean blooms. Turn off the fire. Put the cooked mung bean soup into a clean small bowl, add appropriate amount of sugar, and let it cool before eating.

In addition to mung bean soup, three kinds of food, namely red bean, mung bean and black bean, are also used to make three kinds of soup, which has the effect of invigorating spleen and eliminating dampness, and is suitable for drinking in summer.