1, prepare 200 grams of mung beans, carefully select beans to avoid insects, and soak them in cold water for 2 hours first. This kind of mung bean can save a certain amount of time in the cooking process and has a good flowering effect.
2. The ratio of mung bean to water is 1: 6. Pour it all into the casserole, bring it to a boil and simmer for 20 minutes. Time is up, add some old rock sugar, continue to stew for a while, and turn off the heat when you see the beans blooming, crisp and soft.
3. The mung bean soup cooked in this way is clear, non-turbid, granular and soft, and it is perfect. In hot summer, it can be chilled before drinking, sweet and refreshing, and it can cool off the heat.