2. Then, wash the mung beans with clear water, usually one and a half cups of mung beans with two small yellow bowls of clear water.

After the proportion of water and mung beans is matched, cover the high-pressure pot cover and turn on the fire. At this point, the pressure valve on the pressure cooker is lowered.

3. After hearing the "before" sound of the pressure cooker for about 15 minutes, turn down the gas for a while, then turn off the fire for about 5 minutes, and the pressure valve will rise.

4. Don't turn on the pressure cooker before the pressure valve falls. It takes about half an hour.

5. Then, turn on the pressure cooker and stir it with a spoon to see if the mung bean blooms. If it has blossomed, it means it can be done. Put it in a big bowl and air it outside for a while, then put it in the refrigerator. You can always add some honey when you want to eat. It is delicious. It's great to eat a bowl of iced mung bean soup in summer.