The mung bean powder made from pure mung bean starch is egg blue, crystal clear, elastic and non-adhesive, and regular consumption can lower blood pressure, clear fire and relieve heat, increase stomach growth, and have good health care effects. (1) soaking with 25kg of mung bean soaked in warm water at 50°C for 5h, and soaking in hot water of 90°C～100°C in winter to make it swell. Soaking can be used small wooden spoon or bamboo utensils and other stirring, so that debris floating on the surface, with a spoon to remove. (2) Rinse Wash the soaked mung beans 2 times with clean water to flush away dirt and other impurities. (3) Refining The washed green beans are added to the stone mill and refined. During the refining process, a small amount of water can be added while adding green beans, so it is advisable to grind it into paste. Teeth can be worn twice without sharpening. (4) Filtration The milled paste is placed in a fine bowl and filtered twice. The powdered slag on the bowl is removed. The powdered squash in the bowl is soaked in the bowl for 1 to 2 days to precipitate the starch. In addition to moisture, 25kg of green beans can wet 12.5kg of powder. (5) Rotate the powder and mix it with cold water into a paste. Then use a small wooden spoon (about half a bowl) and pour it into a rotary pot. Rotate the rotary pot in a boiling pot for about 30 seconds. Add a little hot water, immerse the rotary pot in cold water, and peel the solidified powder from the rotary pot. (6) Drying The wet powder peeled off is affixed to the bamboo curtain and allowed to air dry. (7) Storage Store dry powdered skin in a dry and ventilated place and keep it for more than 4 months. Generally, 25kg of mung beans can be used to spin 200 pieces of rice flour. The quality of each dry powder is about 40g.
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