1. Mung beans and glutinous rice were soaked for 3 hours and steamed in a steamer. I steamed them for about an hour. When the mung beans were steamed, no water was used, because the soaked glutinous rice was enough, and if it was too much, it would turn into porridge.

2. Add mint essence and white sugar to purified water, and put it in the refrigerator for cold storage. It tastes casual. You can add a little more sugar to the sweet ones, but be careful not to be too sweet. A small amount of it is used many times, and there is winter melon sugar in the back. These are the accessories I bought in the market.

3. Wait for mung beans and glutinous rice to cool, dig as much as you like, and put more in which one you like, red and green silk, melon candy, candied dates and raisins.

4. Add mint ice water and enjoy. You can also use mint leaves. I didn't. I just used mint essence, and I should add it drop by drop to avoid adding too much.

Tip: The dosage here doesn't need to be so precise. You can add as much as you want.