1. Wash mung beans twice, and then soak them in clear water for 2 hours. Then drain.
2. Use a conventional saucepan, add water, mung beans and rock sugar, and turn it into a big fire. Boil, turn off the fire. Let it stand for 20 minutes, adjust the medium heat and cook for 20-30 minutes until all mung beans bloom. Add salt and let it stand and cool. You can eat.
If you want to be convenient, you can also take out the rice cooker or pressure cooker, pour in mung beans, water and rock sugar, press the function key of "rice" or "soup" and cook for 20 minutes. Take out, add salt and let stand. You can eat.
As the saying goes, a bowl of mung bean soup in summer is a fairy prescription to detoxify and dispel summer heat. Mung bean is a leguminous crop with high nutritional value and economic value, and it has a long planting history. It is said that its origin is in present-day Southeast Asia. Drinking mung bean soup and mung bean paste in summer can relieve summer heat, nourish health, clear away heat and detoxify, and is thick and sweet.