1, soak mung beans: Before making mung bean paste syrup, you should clean the mung beans first, then soak them in advance, and don't cook them directly. Generally speaking, mung beans can be used to make mung bean paste syrup after being soaked in water for about two hours. If the weather is cool, you can soak it one night in advance and cook it until the next morning, which can save time. In addition, in the process of soaking, a small amount of baking soda should be added to soak for about 15 minutes, so that the cooked mung beans will be sanded and taste more soft and tender, rather than layered.

2, boiled mung beans: add enough water when cooking bean green, don't wait until the water is not enough to add it again, so the cooked mung bean paste syrup tastes bad. The amount of water for boiling mung bean paste syrup is eight times that of mung bean. Pay attention to control the heat when cooking, and wait until the water boils before turning to a big fire. In addition, when cooking, you should keep stirring, which can make mung beans delicate and prevent the paste pot from appearing.

3, small fire cooking: when the mung bean is cooked thick, it should be turned into a small fire cooking, so as to avoid the phenomenon of sticking to the pot, and then wait until the mung bean becomes paste. After the cooked mung bean paste is cooled, you can add sugar and stir it, or you can put it in the refrigerator and take it out and add sugar when you want to eat it.