Mung Bean Cool
by Soft blue crystal
Favorite
Difficulty
Easy
Time
30m
Serving
2
The documentary "Breakfast China" has been aired for more than 20 episodes, and the food in each episode is different. It is really eye-opening. I have seen a lot of food that I have never heard of, and I feel deeply. The difference between north and south breakfast.
Although I want to try every delicacy, some ingredients are not available in the north. Fortunately, the 28th episode of Zhangzhou Zhao’an "Mung Bean Shuang" was broadcasted: Mung Bean is a perfect match for summer, and the taste is refreshing! Plastic sisters, the same wind and rain. We can't make so many varieties of porridge, only this mung bean cool introduces the method. It feels better to reproduce, and it is also suitable for eating in summer. The most special thing is that you must use peeled mung beans. This peeling process is really painful, and I really admire people doing this kind of repetitive work every day. The brown sugar is added a bit too much, so the soup color looks darker. If you want a lighter color, it means more white sugar and less brown sugar. It tastes better after cooling. The thick soup has the sweetness of brown sugar and the mung bean is soft in the mouth. I think Only after refrigerating can you feel the refreshing taste.
Although I want to try every delicacy, some ingredients are not available in the north. Fortunately, the 28th episode of Zhangzhou Zhao’an "Mung Bean Shuang" was broadcasted: Mung Bean is a perfect match for summer, and the taste is refreshing! Plastic sisters, the same wind and rain. We can't make so many varieties of porridge, only this mung bean cool introduces the method. It feels better to reproduce, and it is also suitable for eating in summer. The most special thing is that you must use peeled mung beans. This peeling process is really painful, and I really admire people doing this kind of repetitive work every day. The brown sugar is added a bit too much, so the soup color looks darker. If you want a lighter color, it means more white sugar and less brown sugar. It tastes better after cooling. The thick soup has the sweetness of brown sugar and the mung bean is soft in the mouth. I think Only after refrigerating can you feel the refreshing taste.
