Food Material List
- 1 Mung bean 100g
- 2 Crystal sugar 5g
- 1 Wash the mung beans and foam them twice as big with clear water. Time is one night.
- 2 Fill the pot with water and pour the foamed mung beans into the pot. Add ice sugar and boil over high heat for 10 minutes and turn to medium heat for 20 minutes. Until mung beans are boiled and blossom.
- 3 Cool the cooked mungbean soup, then fry the mungbean soup in a juice press, pour out the mungbean paste < br /> and cover it with a fresh-keeping film and put it in the refrigerator for refrigeration. When you want to drink, take out the soup to relieve the heat and quench your thirst. Students who like to drink sparse mungbean smoothie can add some cold boiled water to stir again after squeezing the mungbean smoothie juice. You dont need to drink thicker ones. This is made entirely according to personal taste.