Chinese Food
Green bean paste filling
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My son has been busy since summer vacation. What is he busy with? I don't think it's busy. Anyway, he's been busy all day. This is mungbean sand, which was made in the previous period. It was left in the computer all the time. Until yesterday when my son was sorting out the computer, he told me that there was such a thing still piled up in the e-disk. I just suddenly thought of it. OK. Take advantage of the impulse to make moon cakes. Tidy it up.
Cooking ingredients
Cooking Steps
Step1:1. Get all the materials ready.
Step2:Wash the mungbean. Soak it in water for one night.
Step3:Remove the cover.
Step4:Add water (not too much water, only about 0.8cm higher than mung bean) into the voltage pot and press for 20 minutes.
Step5:Take it out. Look. The water is just right.
Step6:Press the pressed mungbean with a spoon while it's hot. Add sugar and continue to press into the mungbean antler.
Step7:Wash the pot. Pour in flour. Stir fry until slightly yellow.
Step8:Add a proper amount of cooked flour according to the consistency of mung bean sand. Mix well while adding.
Cooking tips:Nagging-1, mung bean paste. I like it a little bit sweet. Because I always think that the light mung bean will have a taste that doesn't break. So. The amount of sugar. You can try to add it at the same time. Add it to the sweetness that suits you. 2. The amount of water. Because the soaked mung bean already contains water. So don't add too much. If you're not sure. There is too much water. It doesn't matter. Pour out the excess soup. Then fry it over a small heat in the pot. Fry until the juice is collected. Continue with the next step. 3. The amount of flour is the same as the way of adding sugar. Don't add it all at once. Stir it side by side until you feel a lot of resistance. 4. This mung bean paste can be eaten directly or used as stuffing. If it is used to make internal stuffing, it is better to put it in the refrigerator for more than 1 hour before use. There are skills in making delicious dishes.
