Classic green bean sand
By VicentaLakin
Remember the classic green bean sand when I was a kid, and it's the best thing in summer, but it doesn't taste like when I was a kid, so I try to find my own memory and make my wish! ♪ And the rest of the beans that used to cook green bean soup finally worked ♪
Recipe Recommendations
- mung bean 50 grams
- milk 150 grams
- whipped cream 50 grams
- qingshui 1000 grams
- white granulated sugar 35 grams
- sweetening
- other
- half an hour
- ordinary
Steps for Classic green bean sand
1
Green bean heavy, clean
2
The green bean soup is the hottest in the world
3
If you like sweets, it's delicious
4
A little green bean soup left in the high-pressure pan, two centimeters of green beans, a lid, a pressure valve, three minutes of fire until green beans are ripe
5
Green bean soup left in the high-pressure pan, with no more than two centimetres of green beans, lids, pressure valves, three minutes from the fire to the green bean ripe (this one's forgotten) and then filter out green beans into the mixer to add 150 grams of milk, make milk soy bean juice into the tub, heat the little fire up to the pot, mix it with heat so as not to make a pan, add 35 grams of white sugar to the heat
6
When you open a pot, you put 5 grams of sodium powder in the bowl, and if you don't have sodium, you'd better put a little milk on it
7
50 grams of cream to six, that's a thicker condition
8
50 grams of cream to six, that's a thicker condition
9
That's it
10
Put green bean milk in the fresh milk and mix it evenly
11
12 hours in the freezer, okay
12
Not bad, huh
13
Don't forget the green bean soup