Qingbuliang is a famous summer food in Hainan, Guangdong, Hong Kong, Macao and Guangxi. In Hainan dialect, the word "cool" for clearing heat and relieving summer heat is pronounced as the sound of yin rising, which is homophonic with the weight unit and becomes the old fire soup for relieving summer heat and quenching thirst in summer.
There is no fixed standard for Hainan's refreshing ingredients, which can be blended according to personal taste and local characteristics. The general formula includes mung bean, red bean, yam, lotus seed, arrowroot, coix seed, sago, lily, red date and apricot. Some places will add watermelon, pineapple, longan and other fruits to add a refreshing taste and sweet smell.
The production steps of Hainan Qingbuliang:
Material preparation: miscellaneous grains (mung bean, red bean, coix seed, lotus seed, red kidney bean, corn and broken wheat) 360g, coconut milk 400ml, sago 100g, turtle paste powder 15g, hollow powder 150g, shredded coconut 25g and wax gourd coix seed 2000g.
1. Blanch sweet corn kernels and drain for later use. Except for red dates and watermelon kernels, the rest are cooked separately and drained for later use.
2. Take out coconut meat and coconut juice from the old coconut, add appropriate amount of cold boiled water into the juicer/soymilk machine for crushing, filter the coconut milk, leave coconut milk, and add appropriate amount of sugar.
3. Put the cooked ingredients, red dates and watermelon granules into a bowl, pour in coconut milk and add ice cubes (coconut milk has been refrigerated, so ice cubes are not needed).
Reference to the above content: Baidu Encyclopedia-Qingbuliang