A few tips to make a super delicate summer relief product - ice mung bean paste(ji ge xiao qiao men zuo chu chao xi ni de jie shu sheng pin bing shuang lv dou sha )

A few tips to make a super delicate summer relief product - ice mung bean paste

Introduction:

"It has been above 35 degrees for more than half a month in a row. It's very sad in the hot summer. In the past, I only made mung bean soup at home. Today, I'm going to try mung bean paste. I learned some tips on how to make mung bean paste on TV, and I summed it up a little. The mung bean paste is really super delicate, thick and delicious, and it won't be layered. After tasting the mung bean paste made with these tips, bear said, "it's full of sweets."

Production steps:

Step 1: the first step must be to soak mung beans. Before soaking mung beans, we add half a spoonful of baking soda to mung beans.

Step 2: put water to soak mung beans. The reason for putting baking soda is to make mung beans soft and rotten more easily and sand more easily.

Step 3: because of the baking soda, it doesn't need to soak for a long time, just soak for 15-20 minutes. After soaking, wash the mung beans, put 8 times water down and start to cook.

Step 4: in order to make sure the mung bean paste is green, do not cover the mung bean when cooking, or it will turn red. After boiling, turn down the heat and cook slowly. After boiling for a period of time, you will see the mung bean skin floating. At this time, you can turn off the fire and use a spoon to pick up the mung bean skin and throw it away.

Step 5: after picking up the mung bean skin, continue to cook over low heat.

Step 6: in the process of cooking, keep stirring the bottom of the spoon, and press the mung beans in the pot to ensure that the beans are completely soft and rotten, and integrated with the water. You can't be lazy if you want delicious food.

Step 7: the more mung beans are boiled, the thicker they are. It's better to summarize the specific concentration by yourself. I almost turn off the fire when I see a big bubble in the pot.

Step 8: turn off the heat and put in the rock sugar. Melt the rock sugar with the remaining temperature of the soup. If you don't turn off the heat, the sugar will boil for too long, and the mung bean paste will change color.

Step 9: according to the method learned, it's OK, but I think there are still a lot of dregs in the soup after boiling. So if you want to drink the mung bean paste as delicate as the picture, there is another step, that is to sift the cooked mung bean paste. In the process of sifting, keep pressing with a spoon, you will get super delicate mung bean paste. Refrigerate the finished mung bean paste After that, it tastes better.

Materials required:

Mung bean: 150g

Water: 1200 g

Baking soda: half a teaspoon

Rock sugar: right amount

Note: raw materials: 150 grams of mung bean, 1200 grams of water, mung bean and water ratio is 1:8, water will be very thin, no thick feeling, too little water will be too thick of course. Ingredients: the mung bean paste made with half a teaspoon of baking soda and rock sugar is really delicious, but after boiling a pot of mung bean, there is only one bowl left, so the second time we make mung bean paste, we don't have to sift it. It's actually good to drink it like this. Try a variety of things.

Production difficulty: simple

Process: boiling

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Ji Ge Xiao Qiao Men Zuo Chu Chao Xi Ni De Jie Shu Sheng Pin Bing Shuang Lv Dou Sha