Mung beans and glutinous rice are soaked in cold water for more than six hours. I usually soak in before going to bed one night before I get up at 7 or 8 in the morning.
Wash the mung beans and glutinous rice, drain the water, and steam them separately in a steamer. It is usually cooked after 15 to 20 minutes of steaming. The two partners who use the two-layer steamer should pay attention to the glutinous rice on the top of the mung bean, otherwise the glutinous rice will turn green. (The steamer is covered with a layer of gauze to prevent the beans and rice from steaming the hole. fell out)
Boil a pot of boiling water, pour the boiling water into the container, put the sugar into the sugar, wait until the iced sugar is cool, then put the mint in a small spoon, pay attention, put a small dot every time, taste the taste, adjust to your liking The coolness will be fine. If it feels too cool, add cold water to debug. After the adjustment, put the water in the refrigerator and refrigerate.
Put in a variety of favorite preserves, candied fruit, add cold and refreshing mint water, the right amount of white sugar, drink a bowl of your own mung bean soup, sweep the summer heat
The characteristic green bean soup in Suzhou is that the soup is clear, so the mung bean and glutinous rice must be steamed.