The green bean sand

1

The green beans are washed and immersed in water for three hours to increase. Skin is soft with a small amount of warm water, and a small knife is used to scrape the inside of the corset into thin silk。

2

Put the bubbling green beans in the pot, add two litres of water, boil the fire, turn it into a little fire, and make it boil。

3

Some 20-30 minutes after cooking, green bean skin continues to surface. The green bean skin is quickly and continuously extracted from the filter so that the green bean starch can release sand. During the extraction of green bean skin, a spoon can be used to mix and crush the green bean in the pan to drive it out of the sand。

4

After most of the green bean skin has been taken out, it is replaced by a small fire, which continues to be boiled with sugar, cyanide and rinsed water, which is duly mixed up to the point where green bean grains become full sand and fire. The pot (without a cap) sits in cold water and cools to the temperature and is fed in the refrigerator。

1. Green bean skin must be recovered as soon as possible, otherwise it will not be divided after a large amount of sand has been spilled. The glucose must be released after the green bean skin is recovered. 2. If there is no confidence in the fineness of green bean sand, a well-cooked green bean sand can also be hit again with a breaker or a mixer bar. In the course of cooking, if water is to be added to the cooking process, water is to be pumped instead of cold water. 3. Replacement of green beans with red beans, as is the case, can produce red bean sand, or can be placed in a clean fresh lily petal and become a lily bean sand while it is hot。