Mung bean soup (grains blooming, soft glutinous quicksand, super fire-saving )

Cooking Instructions

1. Ingredients: Mung beans

   

2. Wash the mung beans and soak them in cold water for 1 hour;

   

3. Take a casserole, put in the soaked mung beans, add cold water, the ratio of mung beans to water is generally about 1:10;

   

4. Bring to a boil on high heat, turn off the heat and simmer for 20 minutes

   

5. Add an appropriate amount of rock sugar (sweetness is personal preference), I used yellow rock sugar this time;

   

6. Continue to boil on high heat until the water boils, turn off the heat and simmer for 20 minutes... Generally, it can be boiled 3 times repeatedly (of course, if you feel that it is not crispy and soft enough, you can repeat the cooking step 1 time);

   

7. After boiling 3 times... See! The mung beans are blooming, crispy and soft, and quicksand...... The perfect mung bean soup is ready, and it tastes even better when chilled!