1. Wash the barley first, soak it in clean water overnight in advance, soak the mung beans for 10 minutes, and set aside the ingredients
2. Boil a pot of water, add the barley, the barley is not easy to rot, so you need to cook it for more than half an hour
3. Freeze mung beans and water when cooking barley
4. Cook the barley for half an hour and then put the mung beans in the pot and cook together
5. Add a small piece of rock sugar after 20 minutes
6. See mung beans bloom, turn off the heat to cool down, put a few ice cubes before eating, it’s better to eat
Tips:As for the method of cooking mung beans, mushrooms are shared. I learned them from the Internet. The effect is not bad. The mung beans are soaked in water for about 10 minutes, drained of water, placed in the freezer, and frozen into ice cubes. Mung beans absorb water after soaking. According to the principle that the water becomes ice and the volume becomes larger, the mung beans are cracked after being frozen. Cracked mung beans are stretched when exposed to hot water, so they can boil and bloom quickly. Just a simple physical change, no nutrition will be lost. Mung beans and barley have different cooking times, so be sure to cook barley first. Barley has to be soaked first to make it more fragrant and waxy. Add more water when cooking, the more the water will burn, the less.
