On a hot summer day, a bowl of iced mung bean paste that is smooth, sweet, heat-dissipating and detoxifying will definitely refresh you. Before introducing how to make mung bean paste, we must first answer a common question about the color of mung bean paste. "Why is the cooked mung bean paste red?" Mung bean paste is best simmered on a coal stove in a casserole. Do not use an iron pot. Mung bean paste cooked in an iron pot will turn red. [Method] Cooking utensils: Casserole One raw material: mung bean Seasoning: Brown sugar (sugar water cooking will choose different sugars according to different raw materials and types. Mung beans and brown sugar are a classic combination) Ingredients: Three slices of ginger Ingredients: Vanilla (also known in the south) Stink grass is a kind of wild grass with a peculiar and strong smell, but when paired with mung beans, it will greatly enhance the aroma of mung bean paste!) There are many cooking methods: Before cooking, add three slices of ginger (because mung beans are cold Sex, girls eating too much is not good for their health, so when cooking, they will add a few pieces of ginger to neutralize its coolness) (1) The mung bean paste cooked in a casserole is fragrant and fresh in color. Be careful not to add water in the middle. Add enough water at once. However, don't stir it, just let it tumble, simmer it slowly on the fire, pour it into a thermos bottle when it is nine minutes cooked, and use the heat preservation effect of the thermos bottle to ripen it into sand. (2) Boil continuously in a casserole over low heat for three to four hours until sand naturally forms. (3) Cook in a pressure cooker, start with the first puff of air, turn to low heat and cook for 50 minutes. After the mung beans are turned into a paste, add brown sugar and cook until the sugar cubes melt, then remove from the pot and chill. Methods to save resources: Many people think that cooking for N hours is too time-consuming. Here are some methods to save resources: (1) Before cooking, soak the mung beans in water for an afternoon to allow the mung beans to absorb enough water. It is easy to cook the mung beans (the method of soaking in water is not recommended. If you soak the beans in water, the green pigment of the beans will be soaked out, and the color of the cooked bean paste will not be bright green) (2) Pour the mung beans into boiling water that just covers the green surface by 10cm. Boil for ten minutes on medium, then pour in a large amount of cold water and use the principle of cold contraction and thermal expansion to let the beans leave the shell. Boil for another twenty minutes, and the bean shells will float on the water. Remove the bean shells and simmer for 1 hour. It's a refreshing and smooth mung bean paste:) Personal tip (new flavor: iced mung bean paste with coconut milk): If you want to eat it differently, add some coconut milk or coconut powder after the mung bean paste is cooked. There is another flavor. If you don’t believe it, try it. The rich coconut fragrance is guaranteed to leave you with endless aftertaste! ! How to make mung bean paste

The ingredients for mung bean paste are mung beans and sugar (the weight is 1:1). First wash the mung beans and boil them in a pot of water, then peel them (after the mung beans are cooked for a long time, the skin will naturally float up. Come and rinse it off with water.