Chinese Food
Crispy green bean rolls
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Wonton skin can not only cover wonton, make scallion pancakes, but also lazy to make mung bean rolls. Take a bite. The crisp mung bean and the crispy wonton belt make a sharp contrast. It's clear, sweet and delicate on the whole. No grease is added in the process of making. It's very healthy. In the hot summer. Eat a heat clearing mung bean roll. It won't feel greasy at all. Mung bean paste can also be changed into red beans, purple potatoes, etc. to make small crispy rolls with different tastes and tastes.
Cooking ingredients
Cooking Steps
Step1:Soak mung beans in clear water for more than 2 hours in advance.
Step2:Drain and pour into the soup pot. Add some water.
Step3:Turn to medium heat after boiling over high heat. Continue to cook until the green beans are soft and rotten. If you want to shorten the time, you can use a pressure cooke
Step4:Cool and pour into the blender. Add 10g sugar.
Step5:Fine beating.
Step6:Pour into a non stick pot. Stir over medium low heat.
Step7:Stir fry until the water content of mung bean sand basically disappears. It can hold a group.
Step8:Take some bean paste and spread it on one end of wonton skin.
Step9:Brush the other end with egg liquid.
Step10:Wrap the wonton skin tightly in the bean paste and roll it up. The end is sticky with the egg liquid.
Step11:Put it into the middle layer of the oven preheated to 180 degrees in advance. Bake at 180 degrees for 15-20 minutes until the surface is colored. Pay attention to the coloring. The temper of each oven is different. If the baking temperature is too high, reduce the baking temperature properly. Avoid baking paste.
Step12:Sprinkle coconut on the stove, and you can eat it
Cooking tips:There are skills in making delicious dishes.
