Mung bean paste can be used to make many foods. It can be made into pastries or soup. What are the specific ways to eat mung bean paste?

Rock sugar rose mung bean paste: Soak the mung beans in water in advance and wash the lotus seeds; put the mung beans into the rice cooker, pour in an appropriate amount of water, and turn to the porridge cooking stage; when the time is up, open the pot Lid, scoop out the blooming mung beans and put them into the filter, filter out the sand; while filtering, put the lotus seeds and roses into the pressure cooker, pour 500ml of water and transfer to the rice stage; after filtering out the fine bean paste, cook Open the pressure cooker with lotus seeds and put in the rock sugar. After the rock sugar is completely melted, it will be the rose and lotus seed syrup. Chill the rose lotus seed syrup and mung bean paste at the same time, then pour the rose lotus seed syrup into the mung bean paste and stir well to get the rock sugar rose mung bean paste. .

Huaishan mung bean paste: Wash the mung beans and soak them in water for about half an hour and set aside. Take a clean small pot, add an appropriate amount of water to boil (about five times the amount of mung beans), then pour in the soaked and drained mung beans. Bring to a boil over high heat, add an appropriate amount of rock sugar, then turn to low heat and simmer for about two hours, then turn off the heat and let cool slightly. Blend the cooled mung bean soup evenly with a food processor, then put it back into the pot, add an appropriate amount of washed, peeled and cut yam cubes and cook for about ten minutes before serving.