Cooking Steps

1. 

   Step1:Mung bean wash. Bubble one night. The next day found that mung bean has obviously swollen. Some of the bean skin has cracked. This time, the mung bean paste is peeled. Rub the mung bean with your hands. Crack and rub off the mung bean skin. Then wash it repeatedly. The mung bean skin will float on the water surface. Pour off the floating mung bean skin. But after trying this peeled mung bean sand ice, I personally think the stewed mung bean sand with skin is more suitable for me.

2. 

   Step2:Put the processed mung beans into the pot. Add water and simmer on medium heat for about 1 hour. Stew them into such bean flowers.

3. 

   Step3:At this time, add about 100g of sugar. Turn off the fire when it's saccharified. I'm a very sweet person. So for me, mung bean sand ice must be sweet. It's sweet enough to eat. If you want a more delicate mung bean paste, put it in a blender and beat it up.

4. 

   Step4:In order to eat mungbean sand ice faster, I pour the prepared mungbean sand back into the pot and put it into the pool with cold water. If you think it's a little thick, you can add some cold boiled water. The temperature will drop down in about 10 minutes. Then put it into the refrigerator for about 1 hour. In this way, some small ice crystals can be frozen in the mungbean sand without being completely frozen.

5. 

   Step5:An hour later. Pour out a cup. Take a sip. It's cool. It's really a good product for relieving summer heat.