The method of making mung bean paste is so simple

Mung bean soup is recognized as a holy product for relieving summer heat. It is loved by people because of its ability to relieve heat, relieve summer heat, and act as a diuretic and dehumidifier. However, the mung bean soup we eat outside always feels particularly unsafe because it contains various food additives. Most people don’t know how to make it at home, which makes people very distressed. In fact, the method of making mung bean soup at home is very simple. Let’s learn it together!

Ingredients

150g mung bean, 100g white sugar, 3ml vegetable oil

Preparation time: more than 2 hours

Production time: half an hour to one hour

Steps/Methods

1. Soak the mung beans overnight and cook until the bean shells crack.

2Put the cooked beans in a drain basket, put a bowl underneath to collect the bean paste, add appropriate amount of water and use a rolling pin to continuously crush the beans to prevent the beans in the basket from being left with bean skins.

3 Now there is bean paste and water in the bowl. Let it settle for 20 minutes and pour out the water on top.

4Put the remaining bean paste into the pot, add oil and sugar and fry until dry to make the bean paste filling

Precautions

1. The amount of sugar can be adjusted according to personal taste

2. There is no special regulation on the thickness of the red bean paste filling. Just make it whatever you think is ok.

3. The advantage of adding oil is that it is not easy to stick to the pot and has no effect on the quality of the finished product

4. When washing the sand in the second step, there may be some beans that can never be crushed, because they are old beans. No matter how you cook them, you can't press out the sand. The better use is to collect them and cook mung bean or red bean porridge