"Mother -in -law Lishou Decoction Program"

"In the summer, we eat mung beans, peaches, cherries and melon. In various senses, we are long and pleasant, and the days make a sound." - Robert Valze's "Summer" Children's Children's Refrigerator has never been absent from watermelon and mung beans. soup. Mung bean soup is very simple, but I have to cook well. I have walked a lot of detours. For example, when I boiled the mung bean soup for the first time, I thought it was enough to boil water. Later, I learned to soak for 3 hours in advance. Essence After many years, I finally saw a new method. As long as you have more frozen pre -preparation steps, you can simmer the mung beans to bloom when it is put on the pot, which is more crispy. This principle is also applicable to tomatoes. Take the frozen tomato as a thick soup, which can fully release its deliciousness, which is delicious than ordinary raw tomatoes. It is worth trying. If you only like to drink mung bean soup, you don't like mung bean residue, just right. I will teach you to make a mung bean bean beef milk after drinking the mung bean residue after drinking soup. It is a popular seasonal drink than milk tea recently. With a pleasant rustling taste in the dense, the fragrance of milk and sweetness, the first bite you drink will definitely make your eyes shine. After the summer of the year, the taste of mung bean soup is long. Enjoy it.

One: mung bean soup

1. 350g of mung beans add water with 1cm of water without the amount of mung beans, and freeze it for one night in the refrigerator.

2. Put the frozen mung bean ice in the pot (even the mung bean with ice, no thawing), and add 20g of rock sugar and 2.5L water. After boiling the high heat, turn to low heat, cook for 40 minutes until the mung bean flowers crispy.

Two: mung bean paste beef milk

1. Drink the soup of the mung bean soup. Remove the mung bean paste precipitated by the mung bean soup base, pour in the sealing bag, press the rolling pin and press it in the refrigerator for a night.

2. Take it out and crush the frozen mung bean paste sealing the bag.

3. Take the cup, put it in the ice to 1/3, pour it into pure milk to 1/2, and finally put it in mung bean paste.

Summer year

And the taste of mung bean soup is long -lasting

Bleak

If your eyes feel cool at this moment

- END -