material

The ratio of mung bean to water is 1: 8, and the amount of rock sugar and osmanthus fragrans is appropriate.

working methods

1. Wash mung beans, and boil them with a ratio of 1 mung beans to 8 water.

2. Cook until the mung bean blooms and the bean skin floats. Remove the bean skin for later use.

3. Boil mung beans as much as possible, then turn off the fire, remove the bean paste with a colander (mung bean soup for use), and turn the radish into bean paste. Or put it in a blender and beat it into bean paste.

4. Put the bean paste back into the mung bean soup and cook for a while. Add rock sugar, and boil it into uniform paste bean paste.

5. After cooling, put it in the refrigerator for cold storage. You can put some sweet-scented osmanthus or honey to taste when eating.

6, the mung bean skin that is fished out is very nutritious, and it is detoxified in summer, mixed with brown sugar, plus some mung bean soup, which has a unique flavor.