Rinse the mung beans with water and soak them for 1 to 2 hours with the right amount of water. Soaking for a period of time will save time in cooking. Add pure water to the pot and bring to a boil over high heat. The volume ratio of purified water and mung beans is 10:1.

Step 3

Put the soaked mung beans in and bring them to a boil to save cooking time. The whole cooking process should be cooked in a pot and the green beans will come out of the sand faster. Bring to a boil over high heat, reduce heat to low, and cook slowly until the bean skins come up.

Step 4

Fish out the bean skins with a slotted spoon, fishing out the bean skins will not affect the delicate and sandy texture of the green bean paste. After fishing out the skin, use a spoon to press the remaining green beans into a puree. Do not add water while stirring, or the cooked green bean paste will be separated from the water and sand.

Step 5

Slowly turn the green beans into fine green bean paste. You can put it in a cup and drink it while it's hot, or put it in the fridge and drink it again. If you like sweet flavor, you can add some rock sugar or white sugar while it is still hot.