Chinese Food
[traditional] kelp mungbean sand
(152628 views)![[traditional] kelp mungbean sand](https://cp1.douguo.com/upload/caiku/d/1/3/yuan_d12ba28c978c83d43954a497bad24d93.jpeg)
When it comes to desserts, you will think of new desserts such as Yangzhi manna, fresh taro fairy, etc. but in our Shunde people's heart, there is a standing desserts, which can clear away heat, detoxify, relieve summer heat and quench thirst. Almost no one doesn't love it. No one knows. It's mungbean sand. Mungbean sand has the same finishing touch. Some people love it, some don't love it. It's smelly grass. But today's mungbean sand I didn't add. Because the kids don't like it I remember that I didn't like mungbean sand with smelly grass at the beginning. Later, I found that it was very far away from it if it was added or not. In Shunde, almost every family can make their own mungbean sand. What they make will be slightly different. Of course, I like my own cooking best. Even my mother is not as good as me. (enough for 1014 people)
Cooking ingredients
Cooking Steps
Step1:First wash the tangerine peel. Boil it with water. If there is no tangerine peel, it can be ignored.
Step2:Waiting for the water to boil. Wash the rice and green beans.
Step3:Take out the dried kelp.
Step4:Bubble it.
Step5:Then wash it.
Step6:Then cut a little slide.
Step7:Then cut the silk. I like it smaller.
Step8:The amount of kelp depends on personal preference. If you think it's more, you can cut it less.
Step9:When the water is boiling, pour in the mung beans and rice. Keep boiling. During this period, stir it to prevent the rice from sticking to the bottom. So it's better to use a pot with a thicker bottom. If there is smelly grass, put it in at the same time. Put the whole tree in. Don't cut it.
Step10:When it's hot again, adjust the fire. Cover it.
Step11:About half an hour or so. Mung beans and rice begin to burst.
Step12:Continue to cover the pot. Open the lid in the middle of the pot. When you open it, you will find a lot of mung bean skin on the edge. Quickly use the bailer to scoop it up and pour it out. The less the skin, the better.
Step13:Wash the peanuts.
Step14:Add peanuts. Continue to cook. Cook until mung beans and rice are blooming. Add kelp silk to porridge when it has started to stretch silk.
Step15:Keep boiling. When you add something cold, you should stir it to avoid the paste.
Step16:Then add the red sugar. It's not recommended to put the white sugar. Generally, try to use less white sugar for the dessert you eat. It's better to change it into the Yellow ice sugar. The brown sugar is more beneficial. The mung bean sand and the red sugar are the perfect match.
Step17:Just melt the sugar. The whole process is about 1.52 hours.
Step18:The best way to eat mung bean paste is to eat it while it's hot. The taste is the best. You can put it in the popsicle mold if you can't finish eating. It's frozen. It's mung bean popsicle. You can also put it in cold storage. You can eat it the next day. The cold mung bean paste is also delicious.
Cooking tips:1. It's better to choose a bigger mung bean. The less the mung bean skin, the smoother the taste of mung bean sand. But it can't be too clean. It's not delicious if there's no skin. So you can't use mung bean without skin. 2. I like to add a little rice to the green bean paste. It will be more beautiful and have better texture. There are skills in making delicious dishes.
