1. Mung bean: It needs to be washed and soaked for a while.

2. Glutinous rice flour: appropriate amount, need to add warm water to knead into soft and easy-to-operate dough.

3. Tangyuan: You can choose the right amount, size and shape according to your personal taste.

4. Brown sugar: appropriate amount, used to increase sweetness.

5. White sugar: appropriate amount, used to increase sweetness.

6. Clear water: appropriate amount, used to cook mung bean soup and glutinous rice balls.

The production steps of mung bean soup round syrup are as follows:

1. Soak mung beans in clear water for 3-4 hours, and then set aside.

2. Fully mix glutinous rice flour with proper amount of warm water and knead it into soft and easy-to-operate dough for later use.

3. Pour the soaked mung beans into the pot and add enough water to make the water higher than the mung beans.

4. Put the pot on a big fire, bring it to a boil, turn to a low heat, and cook for 1-2 hours until the mung beans become soft and rotten.

5. Pour the cooked mung beans into the casserole, and then add a certain amount of water. After the water is boiled, slowly add appropriate amount of brown sugar and white sugar, stir well and bring to a boil.

6. Knead the glutinous rice flour dough into small strips, then cut it into small pieces of appropriate size and knead it into the shape of glutinous rice balls according to personal preferences.

7. Put the prepared glutinous rice balls into the mung bean soup, boil over medium heat, then turn to low heat, and cover with slow cooking for about 10 minute.

8. When jiaozi floats, you can add appropriate amount of brown sugar and white sugar according to your personal taste, and turn off the fire after stirring evenly.

After the production is completed, you can adjust the sweetness according to your personal preference and enjoy the delicious mung bean soup.