Chinese Food
Cantonese mung bean paste
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When it comes to desserts, Cantonese sugar water is the first one. Mungbean sand is definitely the classic mungbean. The taste of clear and sweet can not only relieve the sultry in the heart, but also relieve the fatigue with a bowl of tea in the afternoon.
Cooking ingredients
Cooking Steps
Step1:Wash the mung bean. Pour in the water just across the surface. Put it on the frozen layer of the refrigerator. Half an hou
Step2:It can be taken out when there is thin ice on the surface. Pour out ice and wate
Step3:Put the mung bean into the frying pan. Fry it to dry the water
Step4:Fried green beans with dry water. Fragrant arra
Step5:Then add the dried green beans into the boiling water. Boil over high hea
Step6:About 1015 minutes. The mungbean will bloom. At this time, according to personal taste, add some ice sugar. Continue to cook
Step7:In about 15 minutes, the mungbean will come out of the sand. Then turn down the heat and simmer down.
Step8:Mung beans after sanding. Turn off the fire at any time according to personal preference.
Step9:This kind of cold and hot can shorten the time of mung bean sand. Mung bean paste bought outside. It tastes like saccharin. What you make is different. Every mouthful is a unique bean fragrance. It's hot in summer. Come to a bowl to relieve fatigue.
Cooking tips:With sugar, I think it's better. Remember to boil the beans with enough water. There are skills in making delicious dishes.
