Chinese Food
Chinese stuffing (I) brown sugar mung bean sand and osmanthus red bean sand
(138305 views)The machine is broken. Make mung bean sand and red bean sand by hand. 1、 Brown bean paste with ordinary mung bean through the screen out mung bean paste. Peel. Add a little brown sugar and oil. Dark green. Eat well. 2、 Osmanthus is filtered like bean paste. With osmanthus, the taste is smooth and tender. 1. Add proper amount of water to the fully soaked mung bean and red bean. The water should not be twice as much as the mung bean. After the water is boiled, filter out the bean skin and foam on the water surface. Water should not be too much. If the water is too much, the beans are boiled and there is still a lot of water, it is difficult to deal with. 2. 48 hours of doupaofa is the key. Put it in the fridge in spring and summer. At first, the doupaofa is enough to make the operation simple and fast. 3. Do not use oil with strong flavor.
Cooking ingredients
Cooking Steps
Step1:Wash red beans and mung beans, refrigerate for 48 hour
Step2:Make mungbean sand first - soak orange peel for 13 years and then rinse repeatedl
Step3:Key point - add water to mung bean. The water content is twice as high as that of mung bean. Add tangerine peel and boil for 15 minutes until rotten. At the beginning of boiling, peel off the mung bean skin and foam on the surface. Water should not be too much. If there is too much water, green beans are boiled and there is still a lot of water, it is difficult to deal with.
Step4:The mungbean is soft and rotten, and the water is basically dried. During this period, the mungbean skin and foam on the water surface can be filtered out.
Step5:Prepare a 1012 mesh sieve (aperture 0.180.2mm. Or refer to the figure above). Press down the mungbean sand with a spoon and leave the skin.
Step6:Don't waste the bean sand at the bottom of the screen after filtratio
Step7:Filtered ski
Step8:Filtered bean past
Step9:Put the bean paste in the big gauze and gently squeeze out the water.
Step10:Add oil, brown sugar, salt and stir fry slowly.
Step11:Stir fry in small and medium heat in the whole proces
Step12:Stir fry until the porridge is thick (as shown in the picture), then turn off the heat and leave the pot.
Step13:Mungbean sand is finished. Preservation - use up within 7 days after the bag is wrapped and refrigerated. Use up within 25 days after freezing.
Step14:Add water to red beans. The water content is too high. The ratio is 1-2.5. At the beginning of the water boiling, skim off the red bean skin and foam on the surface.
Step15:The red beans are boiled until they are soft and rotten (as shown in the picture) and the water is basically dried. During this period, the red bean skin and foam on the water surface can be filtered out again.
Step16:Almos
Step17:Press the mungbean sand like mungbean sand. Leave the skin. See the figure below.
Step18:Filtered bean past
Step19:If you can't filter it, add some water and cook it soft, then press it again.
Step20:On the right is the pressed bean paste. On the left is the leathe
Step21:Add oil and heat in a non stick pot. Add osmanthus in bean sauce. Medium and small fire in the whole process.
Step22:Stir fry slowly until the porridge is thick (as shown in the picture), then turn off the heat and leave the pot.
Step23:Red bean paste is finished. Preservation - use up within 7 days after the bag is wrapped and refrigerated. Use up within 25 days after freezing.
Step24:Warm mungbean sand I tasted some before taking photos. It's sweet and fragrant.
Cooking tips:1. Add proper amount of water to the fully soaked mung bean and red bean. The water should not be twice as much as the mung bean. After the water is boiled, filter out the bean skin and foam on the water surface. Water should not be too much. If the water is too much, the beans are boiled and there is still a lot of water, it is difficult to deal with. 2. 48 hours of doupaofa is the key. Put it in the fridge in spring and summer. At first, the doupaofa is enough to make the operation simple and fast. 3. Do not use oil with strong flavor. There are skills in making delicious dishes.
