Mung bean paste is refreshing, heat-clearing and detoxifying. It is one of the indispensable delicacies in summer.

The utensil required to make Cantonese-style mung bean paste is a casserole.

The production process is very simple. You only need to put the soaked mung beans into a casserole and simmer repeatedly.

Let me share with you how to make mung bean paste.

1. Preparation of rock sugar mung bean paste.

When making mung bean paste, first choose large-grained, oval-shaped mung beans. Green-green mung beans are the best, which can ensure a rich amount of beans in the mung bean paste.

Clean the top-quality mung beans and soak them for two hours. This saves cooking time. After soaking, the surface of the mung beans becomes completely soft.

Then pour the mung beans into the casserole and add enough water. Be careful not to add water during the stewing process.

Cook over high heat until the pot boils, then turn to medium heat and cook. When all the mung bean skins in the casserole are separated from the mung beans and float on the water, use a slotted spoon to remove all the mung bean skins.

Turn to low heat and continue cooking until all the mung beans in the casserole have bloomed, then turn off the heat, cover the pot and let it sit for an hour.

Finally, add an appropriate amount of rock sugar or flake sugar to the casserole according to your own taste, and heat over low heat until the mung beans are dense and fine. After turning off the heat and cooling, the dense mung bean paste is completed.

2. Preparation of tangerine peel, red dates, lotus seeds and mung bean paste.

In the process of making mung bean paste, you can add appropriate amounts of tangerine peel, lotus seeds and red dates according to your own taste. This mung bean paste is refreshing and appetizing and more nutritious.

Here you need to pay attention to the order of placing the ingredients, and follow the principle of cooking difficult-to-cook foods first and easy-to-cook foods last.

Put the tangerine peel in a casserole and cook until the water in the pot turns slightly yellow, then add mung beans, red dates and lotus seeds.

In addition to these ingredients, mung beans can also be cooked with kelp, barley, lily, lotus root, dandelion and other ingredients.

3. The purpose of casserole.

Casserole is the best container for cooking mung beans and other ingredients. Iron and aluminum containers will react chemically with the ingredients, reducing the efficacy of the ingredients.

Stainless steel containers dissipate heat quickly and cannot simmer ingredients densely.