Iceberg Green Bean Paste

Name: Iceberg Green Bean Paste
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g green beans; 30g Yellow rock candy; 200ml Cold water; 500ml water

by Acacia

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Summer will be about to begin in a few days, and the weather will get hotter and hotter. Special attention should be paid to people who often go outdoors, pay attention to sun protection and reduce heat.
Mung bean soup is a must-have for summer heat. Drinking mung bean soup can clear away heat and detoxify. Many people like to cook a pot of mung bean soup for family members in summer. Drinking mung bean soup can prevent heatstroke, treat food poisoning, etc. It also has a certain effect on heat swelling, heat thirst, heat dysentery, and acne.
Today I will share with you a cold mung bean recipe, which is most suitable for summer~

Ingredients

Iceberg Green Bean Paste

1. The ingredients are ready;

2. Soak mung beans in clean water for 5 hours or freeze them in the refrigerator for later use;

3. Pour cold boiled water into the ice cube mold, put it in the refrigerator and freeze for 4-8 hours, and freeze for later use;

4. Pour the soaked mung beans and yellow rock sugar in the rice cooker, add water, and press the porridge button;

5. After cooking, the mung beans are taken out and placed in the refrigerator for 2 hours;

6. Put the frozen ice cubes into the food processor and break them into smoothies;

7. Pour the mashed smoothie into a bowl and add the cooked cold mung beans to the top.

Tips:
After the mung bean soup is boiled, put it in the refrigerator without sugar to extend the storage time.
Mung beans are not easy to change color when they are cooked, so a small amount of hawthorn can be added.
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