Chinese Food
Sweet and delicate mungbean sand
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I found a lot of mung beans I bought before when I cleaned the kitchen these days. Let's use these mung beans to make some mung bean sand.
Cooking ingredients
Cooking Steps
Step1:Wash mung beans. Put them in a large bowl. Soak them in water overnight or longe
Step2:Rub the mung bean skin with your hands. Then wash it with water. The mung bean skin will float on the mung bean. Slowly pour out the water. You can remove the mung bean skin. Over and over again.
Step3:At last, the ratio of mung beans with skin and peeled mung beans is about 1-4 (after peeling, the astringency of mung beans will be reduced. I'm not used to the taste of beans. So most of them are peeled. Keep some peeled ones. Add flavor. For example, if you like the strong taste of beans, you can not peel them. You can also remove certain bean skins according to your personal preferences. Or you can buy peeled mung beans directly.
Step4:Put into electric rice cooker or high-pressure cooker. Add some wate
Step5:Select bean. Tendon optio
Step6:Press OK. It can also be boiled directly in a pot until the mungbean is in bloo
Step7:The boiled mung beans are filtered out and poured ou
Step8:Put it into the blender, add some water, and beat it into a fine bean paste. Pay attention to control the amount of water added. Too little water can't be beaten. Too much water will cause trouble late
Step9:It's like this after the fight. Pour into non stick pot. Add butter (do not need to soften in advance). Milk powder. Sugar. Stir slowly over low heat. Do not stop. Avoid paste pot. In this process, the arms will be very sour. It's just for exercis
Step10:After about 40 minutes of frying, we will see that the bean paste is gradually forming. But it is very sticky. Continue to stir. It will feel more difficult to stir than before. But it can't stop. Otherwise, it will be easy to paste
Step11:Stir fry the bean paste for another 15 minutes. It's almost non stick. It's like pressing a soft dough
Step12:It's time to get out of the pot. After putting it in the bowl, cover it with a plastic wrap tightly on the surface of the bean paste. Avoid dry skin. In this way, you can eat it directly. You can also make other snacks. Taste sweet, delicate and dense. I feel that the hard work just now is worth i
Cooking tips:1. Stir fry the bean paste with a small fire in the whole process. Avoid the paste pot. This process may take a long time. Be patient. 2. Peel or not peel the mung bean according to your preference. If you choose not to peel the mung bean, it is recommended to put the mung bean into the pot and boil it in high heat before cooking. Change a pot of water and continue cooking. The bean smell can be removed. 3. The good degree of mung bean soaking is to twist a mung bean by hand. The skin of mung bean can be taken off, but the inside is still intact. If the peel doesn't come down, it means that the foam is not enough. If the whole mung bean is broken in one twist, it means that the foam time is too long. There are skills in making delicious dishes.
