Chinese Food
Mungbean sand
(174920 views)
Cooking ingredients
Cooking Steps
Step1:The mungbean is rinsed with clear water. Add proper amount of clear water to soak for 1-2 hours. The soaking period can save time when cooking. Add pure water to the pot. Boil over high heat. The volume ratio of purified water to mung bean is 10-1.
Step2:Put the soaked mungbean in. Boiling the mungbean with boiling water can save the cooking time. The whole cooking process needs to be boiled in a pot. Boiling the mungbean in a pot can produce sand faster. Boil over high heat. Change to low heat and cook slowly until the bean skin floats.
Step3:Scoop out the bean skin with a leaky spoon. The bean skin will not affect the taste of mungbean sand. Scoop up the bean skin. Use a spoon to press the rest of the mung bean into mud. Do not add water in the mixing process. Otherwise, the boiled mungbean sand will be separated from water and sand.
Step4:It's OK to turn mung bean into a fine sand. Serve in a cup while it's hot, or refrigerate it before drinking. If you like sweetness, you can add some ice sugar or white sugar while it's hot.
Cooking tips:1. Be sure to use pure water. The green bean paste boiled in this way will be green. It has the strongest heat relieving effect. The ratio of mung bean to pure water is 1-10. It can be done by volume. 2. Don't cover the whole cooking process. Open the pot and cook quickly. 3. Add enough water at one time. Do not add water during the whole cooking process. Otherwise, the boiled mungbean sand will separate water and sand. 4. Put in the mung bean, boil it over high heat, and cook it over low heat until the mung bean skin floats up. Take out the mung bean skin. The mung bean sand will taste better. 5. After pulling out the bean skin, use the spoon to press continuously to make the mung bean turn into mud slowly. The mung bean sand is ready. There are skills in making delicious dishes.
