Main ingredient: mung beans 200g

Accessories: water

1, mung beans washed and added to the water soak, finger a crushed mung bean skin can fall.

2, and then the soaked green beans into the cooking machine with the right amount of water into thick pulp.

3, over the pulp, slag to fall.

4, covered with plastic wrap room temperature fermentation 24 hours.

5, and then remove the surface of the floating powder and water, leaving the thick pulp standby.

6, add 1000 ml of water to the pot and put it on the fire to boil on low heat, the ratio of water and slurry is (1:3).

7. Without turning off the heat, pour in the paste and keep stirring.

8, in the second open immediately turn off the fire to complete the process of soybean juice.

9, a little cooler scoop out of the bean juice can drink.

10, rest for a moment without separation of the phenomenon, so that the bean juice is just right.