The mung bean powder skin processed by pure mung bean starch is egg blue, crystal clear, elastic and non-adhesive. Regular consumption can lower blood pressure, clear fire, relieve stomach heat, and have good health care effect.

(1) Soaking with 25kg mung beans is immersed in warm water at 50 °C for 5 hours, and in winter, it can be immersed in hot water at 90 °C ~ 100 °C to expand. When soaking, stir with a small wooden spoon or bamboo piece to make the sundries float on the surface and remove them with a spoon.

(2) Rinse the soaked mung beans with water for 2 times, and rinse off impurities such as sediment.

(3) Refining The washed mung beans are added to the stone mill for refining. In the refining process, add a small amount of water while adding mung beans, and it is advisable to grind into a paste. Grinding teeth can be worn 2 times without cutting.

(4) Filter powder The milled paste is placed in a fine crucible and filtered twice to remove the powder residue on the crucible. The powdered juice is placed in a water basin for 1 to 2 days to precipitate the starch. In addition to moisture, such 25kg mung beans can produce 12.5kg of wet powder.

(5) When spinning and spinning, mix the powder into a paste with cold water, then pour into a spinner with a small wooden spoon (about half a bowl), and then rotate the spinner in a boiling water pot for about 30 seconds. Add a little hot water, bury the spinner in cold water, and peel off the solidified powder from the spinner.

(6) Drying and drying the wet powder that has just been screwed out on the bamboo curtain to dry and dry.

(7) Storage Store the dry skin in a dry and ventilated place, and keep it for more than 4 months. Generally 25kg mung beans can be rotated 200 sheets of powder, and the quality of each dry powder is about 40g.

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