1, mung beans are washed with clear water, and soaked with appropriate amount of clear water for 1~2 hours for a period of time, which can save time when cooking. Add pure water to the pot and bring it to a boil. The volume ratio of purified water to mung bean is10:1.

2. Put the soaked mung beans in. Boiling the mung beans can save the cooking time. The whole cooking process should be boiled, and boiling the mung beans to produce sand faster. Boil on a big fire, and then slowly cook on a small fire until the bean skin floats.

3, use a colander to remove the bean skin, and remove the bean skin so as not to affect the delicate and rustling taste of the mung bean paste. After fishing the bean skin, keep pressing the remaining mung beans with a spoon to make them muddy. Never add water during the mixing process, or the boiled mung bean paste will separate water and sand.

4, mung beans slowly turn into fine rustling green bean paste. It can be served hot in a cup or chilled in the refrigerator. If you like sweetness, you can add some rock sugar or sugar while it is hot.