Su-style mung bean soup is different from other places. Steamed glutinous rice, winter melon sugar, and red and green silk are added to it! Now there are not many stores selling such mung bean soup, so let's cook it ourselves! Soo-style mung bean soup emphasizes clear soup, Q glutinous rice bomb, as well as mint coolness and addition of ice cubes to serve a plate in middle of summer. Friends from other places might want to try it, you will be amazed!Ingredients Two handfuls of mung beans A small bowl of glutinous rice A little wax melon sugar A little red and green silk One or two drops of peppermint oil Appropriate amount (rock sugar, honey and other sweeteners can also be used) Sugar Cold boiled water Cube method ice
Mash and glutinous rice are peeled and soaked for more than three hours
Add water to mung beans and cook until they swell. Don't overcook or soup won't be clear. Put glutinous rice into 1:1 water and steam it. I use rice cooker directly. one button to do it! Ha Let steamed glutinous rice cool down, cover with plastic wrap and put it in refrigerator to cool, so that glutinous rice becomes Q!
Copy a spoonful of glutinous rice and a spoonful of mung beans into a bowl (you can also add other cooked lotus, barley, lily seeds, etc.) and dry! Do not cook mung bean soup!
Add one or two pieces of winter melon broken into small pieces
Add red and green silk and other sweet candied fruit if you like
Sweeteners with rock sugar and A-Shenma sugar (also available are xylitol, aspartame, I use aspartame)
Pour into cold water, add a few ice cubes and a couple drops of peppermint oil!
Don't forget to take a photo first, then grab a bowl and start eating! Amazing! absolutely! Don't forget to upload photos after eating! (^.^)