Ice-cold green bean sand

1

The green beans are washed and soaked with water one night, so that the green beans particles are full。

2

The green beans are frozen in the freezer

3

Cold water in the casserole, pouring green beans, running water at a rate of 2 or 3 inches, cooking in the fire for 10 minutes, running green beans in the right amount of ice sugar

4

The bean skin is extracted with a leak so that it does not affect the taste of green bean sand and sand. Finish the bean skin and make mud with a cuisine machine。

5

The green beans slowly turn into thin sand and green bean sand. You can drink in a cup while it's hot, and you can drink in a freezer

6

Green bean salsa is sweet and warm

7

I'll be a close friend of a small size, with a daily update of the food production, and any questions in the production process

1. You must use purified water; this ensures the cooked mung bean paste is emerald green and maximizes its cooling effect. The ratio of mung beans to purified water is 1:10 by volume. 2. Add all the water at once; do not add water during the boiling process, otherwise the paste and liquid will separate. 3. Freeze the mung beans first. Bring to a boil over high heat. Within 10 minutes at most, the mung bean skins will float to the top; skim them off. This results in a better texture for the mung bean paste. My WeChat Official Account is [Personality Over Beauty]. Follow me to become Xiaozi's friend. I update daily with food recipes. Feel free to ask if you have any questions during the cooking process.