Wash mung beans and soak in cold water for 2 hours

Pour water and beans into a pot, add cold water (the ratio of mung bean to cold water is preferably 1:8-1:10), open lid and cook mung bean on a high temperature

When water boils, remove white foam floating on surface of soup, switch to medium-low heat and continue to cook for 20 minutes (the color of mung bean soup here is green and transparent, and mung beans have not yet exploded, which is most effective for heat dissipation and heat dissipation.When strong)

If it's just for cooling, once mung bean soup is cooked up to step 3, you can turn off heat, pour out mung bean soup and add sugar to taste and drink; if you want to fully unleash detoxification function of mung beans, then continue cooking

After pouring out some of soup, cook remaining soup and mung bean in a saucepan over medium-low heat (if saucepan is low on water, you can add a little cold water) until mung is all cracked and bean paste flows out (do not close lid)

Switch heat to low, keep stirring bean paste with a spoon so it doesn't stick to bottom of pot, slowly collect juice

When mung bean paste in pot becomes thicker, bean paste and soup gradually become reddish, turn off heat, put rock sugar to cool down

After rock sugar has completely melted, use a sieve to filter and squeeze out mung bean husks, and take sand

Stir pure mung bean paste in a bowl, pour in the yogurt, mix well and drink