Clean the mung beans, refrigerate them and soak them in water for about 24 hours. Once the skin is slightly cracked, you can rub the mung bean shells off with your hands. Mung beans are also known as green adzuki beans (named because of their green color).

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.

How to make mung bean cake:

1. Prepare the mung beans, clean them, and soak them in water for about 24 hours until the skin is slightly cracked.

2. Rub off the mung bean skin with your hands, put the mung beans into a steamer and steam for 25 minutes. For convenience, you can also go to the supermarket to buy peeled mung beans directly.

3. Put the steamed mung beans directly into the meat grinder and grind them. It is best to add them in batches and mix them more evenly.

4. Heat the pot and stir-fry the butter over low heat until it melts. If there is no butter, you can use corn oil instead.

5. Add the crushed mung beans and a tablespoon of sugar. If you like sweets, add a little more and stir-fry over low heat.

6. Stir fry until the water dries up. The less water, the better the taste will be.

7. Prepare a square plate or box and cover it with a piece of oil-absorbing paper. Pour in the fried mung beans and press them evenly.

8. Cut off the edges and cut into the shape you like. If the weather is hot, be sure to put it in the refrigerator and it can be stored for 2 to 3 days.