Su-style mint mung bean soup

Cooking Instructions

1. Soak the mung beans and glutinous rice overnight. It doesn't matter if you have more or less ingredients, the rest can be made into other dishes.
   
   Note: 1. Use round glutinous rice and new mung beans of the year.
   2. If it's hot, soak it in the refrigerator.

   

2. Spread a silicone mat or white cotton cloth and start steaming glutinous rice and mung beans.

   

3. Put enough water in the pot, the glutinous rice on the top and the mung beans on the bottom, and steam over medium heat for 40-60 minutes.

   

4. Steam until the mung beans crumble as soon as they are twisted.

   

5. The steamed glutinous rice has distinct grains.

   

6. Scoop out the mung beans and glutinous rice to make mung bean soup, seal it with plastic wrap, and put it in the refrigerator for more than 3 hours. In this way, the glutinous rice will have a bouncy feeling.
   
   If you love mung beans sweeter, you can mix some sugar in mung beans and refrigerate them, which is equivalent to making a honey mung bean.

   

7. Put a mint in a bowl.

   

8. Add a few more pieces of crushed rock sugar or white sugar, and melt the sugar with a small amount of hot water.

   

9. When the sugar is melted, remove the refrigerated mung beans and glutinous rice.
   Put a candied date, a walnut kernel, a few slices of red date flesh, and a few wolfberries. Add cold boiled water and garnish with a sprig of mint.
   Done ✅

   

10. If you often make mint desserts at home, you can buy mint flavor and add a few drops in small amounts each time.
    
    If you do it once in a while, go to the convenience store and buy a Midnight Storm mint from Holland (it's cheap, more than 2 yuan a piece). When you want to use it, take 1-2 pieces of sugar and melt it.