1. Ingredients preparation
2. Wash the mung beans first, put them in a pot, pour in water, and simmer for 1 hour. No matter what kind of soup I cook, I like to add enough water at once, and try to avoid adding water in the middle, which will affect the taste.
3. When the mung beans are almost cooked, cut the watermelon rind, remove the green crust, and clean it. The watermelon pulp is cut with a knife and eaten in a bowl. It is not bitten directly. There is no hygiene problem!
4. Add rock sugar and watermelon rind and cook for about ten minutes to complete. Rock sugar is used to cook this syrup. The effect is better than white sugar, because rock sugar has the effect of removing fire and is more suitable for summer consumption.
5. After the sugar water cools naturally, put it in the refrigerator for two hours to get a better taste.
Tips:Do you like this cool watermelon peel and mung bean soup? Welcome to leave a message to tell us your opinion.
