Iced Mung Bean Paste
1.
Wash the mung beans, soak in clean water overnight, soak until the mung bean particles are full.
2.
Put the soaked mung beans in the refrigerator and freeze them into blocks.
3.
Pour cold water in a casserole and pour mung beans. The amount of boiling water should be 2 or 3 centimeters higher than the mung beans. Cook for 10 minutes on high heat. All the mung beans have bloomed. Add a proper amount of rock sugar.
4.
Use a colander to remove the bean hulls, so that the bean hulls will not affect the taste of the fine mung bean paste. After removing the tofu skin, use a food processor to make a puree.
5.
Mung beans slowly become fine green bean paste. Serve it in a cup and drink it while it is hot, or it can be chilled in the refrigerator before drinking
6.
Mung bean paste is fragrant and sweet, clearing away heat and relieving heat
7.
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Tips:
1. Be sure to use purified water, so that the mung bean paste cooked will be green and the heat-relieving effect is the strongest. The ratio of mung bean to purified water is 1:10, and the ratio by volume is fine.
2. Add enough water at one time. It is not advisable to add water during the whole cooking process, otherwise the boiled mung bean paste will separate water and sand.
3. Frozen mung beans, boil it on high heat, at most 10 minutes, the mung bean skin will rise, remove the mung bean skin, the mung bean paste will taste better.
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