Chinese Food
Mung bean sauce / red bean sauce
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The autumn wind is up. Summer has gone far. I look at my house and I still have Jin of mung beans. Think about using them. Otherwise, I will not only occupy the place, but also have worms. Because there's no oven. I can only make frozen moon cakes. I'm going to send my girl to school now. I can't catch up. First, prepare the stuffing.
Cooking ingredients
Cooking Steps
Step1:Wash mung bean and soak in water for 12 hours.
Step2:Put the soaked mungbean into the electric pressure cooker. Add water to the Mungbean and put on the cover. Adjust the knob to the bean. OK, that's it. The beans are rotten. The spoon becomes muddy with a little pressure.
Step3:Put the cooked beans into the toaster. Pour in sugar and vegetable oil. Start the meat floss program. I'll add the sugar in several times. I'll try it myself and feel it's moderate.
Step4:In the middle, I opened the sugar.
Step5:One hour and ten minutes later, Dousha is out of the pot. Look good, right?. You don't need to fry all the time. It's lazy.
Cooking tips:1. It's a very convenient way. The bean paste taste is not inferior to that of the supermarket. It's even more refreshing than that of the supermarket. 2. Look at a lot of jam programs of the bread machine for the fruit powder. I think the jam program is too gentle to stir. There is no meat floss program to make the bean paste delicate. 3. I don't think the beans need to be peeled. First, it's time-consuming and time-consuming. But I also have skills in removing vitamin B from the bean skin to make delicious dishes.
