Classic green bean sand

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Green Bean Cleaning

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It's like a high-pressure pan, with a proper amount of water

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High-pressure pan, grain mix

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It's open after time

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Take a basin, water it, filter the green beans on the web, put the net in the basin, crush them with a spoon, or make the boiled green beans mud, then filter the net, filter the skin, and it'll take a lot of time and effort

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This is the skin after filtering the green bean

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It's a filtered green bean. It's very delicate, and it settles down

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Cook it in the pot, burn it and turn it on. Keep it up. Keep it up

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It's 20 minutes to boil, and it's not stopping

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It's done. Perfect green bean sand

You can add a little oil to the pot before stir-frying the mung bean paste; I didn't put any. The amount of sugar depends on your own taste. If you like it sweet, you can add sugar after taking it out of the pot. If you don't like it sweet, you can use a little less or none at all for the original flavor. It takes some effort to make, so you might consider making a larger batch each time. If you don't finish it, store the leftovers in the freezer and thaw them when you need to use them.