Ingredients: appropriate amount of mung beans, 6 pieces of sugar, appropriate amount of ice cubes, and appropriate amount of water.

How to make mung bean syrup:

1. Soak mung beans in water for 1 hour.

2. Boil the soaked mung beans in a pot for 30 minutes until the mung beans are slightly shelled, remove and set aside.

3. Pour warm water into the pot, add 6 pieces of sugar, and bring to a boil over low heat.

4. Add the cooked mung beans, cook over low heat for 5 minutes, remove from the pot and let cool.

Mung beans are the seeds of the leguminous plant mung beans, also known as green adzuki beans (named for their green color), black beans, plant beans, etc., and have been cultivated in China for more than 2,000 years. The origin is in India and Myanmar. Nowadays, it is commonly grown in various countries in East Asia, and a small amount is also grown in Africa, Europe, and the United States. China, Myanmar and other countries are the main exporters of mung beans. The seeds and stems are widely eaten.

The ability of mung beans to clear away heat lies in the skin and the ability to detoxify lies in the flesh. Mung bean soup is a common summer drink for families. It is refreshing and appetizing, and is suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean vermicelli, etc. In fact, mung beans also have another color, yellow. This quality is very rare and is currently only seen in Poyang, Jiangxi. The appearance is yellow, the bean skin is thinner than green, and the nutrition is better!