Jujube mung bean milk

Jujube mung bean milk

Introduction:

"Mung bean can clear away heat and relieve summer heat, but it is cold and cool. Long term consumption of mung bean in large quantities may hurt the spleen and stomach. Zizyphus jujuba is warm in nature, replenishing qi and blood. Combined with mung bean, it can balance the cold and cool of mung bean, invigorate Qi and refresh the mind, relieve heat and relieve heat without damaging the spleen and stomach. Mung beans turn soy milk into light gray green, while red dates add a little sweetness to it, not a flavor. "

Production steps:

Step 1: Materials

Step 2: wash and drain the soybeans and mung beans

Step 3: soak in water overnight

Step 4: wash and remove the core of jujube

Step 5: chop and set aside

Step 6: pour the soaked beans into the soymilk machine

Step 7: add water

Step 8: the water surface does not exceed the waterline

Step 9: pour in the dates

Step 10: install the head

Step 11: start beating

Step 12: end of beating

Step 13: pour out and drink

Materials required:

Jujube: 15g

Mung bean: 25g

Soybeans: 50g

Water: 1200 ml

Note: red jujube is easier to break into pieces when chopped. In summer, beans need to be moved into the refrigerator to prevent spoilage. Beating function can be selected as you like

Production difficulty: simple

Process: others

Production time: several hours

Taste: Original