Cooking Steps

1. 

   Step1:I think the key to making mung bean paste is the casserole. Not the iron pot. Many people like to soak it for an hour or two in advance. My thing is that you can wash it and then put it into the pot. Only water and mung bean. Attention. Put a lot of water. When the water boils, it will not take 20 minutes for the mung bean skin to float. At this time, it is necessary to keep it in front of the pot. Use a spoon to skim off the mung bean skin floating on it. Open the lid and get it. It'll sink in a minute. Just repeat it a few times. These are all green bean skins.

2. 

   Step2:It's like this after about 40 minutes. I have less water. I have less water before I completely boil it into sand. But now it can be more A kind of Water.

3. 

   Step3:Put sugar when you boil the sand flower. Like lollipop and lollipop. Like brown sugar and brown sugar. It's just that my little woman is weak. So I put brown sugar. Remember. You have to cook well before you put sugar. If you put sugar in advance, it won't make sand. And after putting the sugar, you must stir it more, or it will stick to the bottom.

4. 

   Step4:Take care of it. Of course, it's delicious to refrigerate in summer.