In the past few years, I've never bought any fillings outside. I usually make bean paste fillings, lotus paste fillings, and meat floss by myself. This time, I make bean paste fillings by myself. Fried bean paste fillings take a little longer than red bean paste fillings. Don't have too much water when you stir them. This will shorten the time of frying. Mung bean skin is also very nutritious, so peeling is not recommended.
Step1:Clean the Mungbean and add it to the pressure cooker. Add the water that has not been used for about three fingers of mungbean.
Step2:Turn on the voltage for 25 minutes. Then the mungbean has blossomed. Take out the mungbean with a leaky spoon and control the water content.
Step3:Beat the green beans in a cooking cup and pour them into a non stick pot.
Step4:Simmer the mungbean sand slowly over medium low heat. Add corn oil in several times. Turn it often in the middle.
Step5:Add white sugar when the bean paste becomes slightly sticky.
Step6:Stir fry until the bean paste becomes very sticky.
Step7:Finished drawings.
Step8:Finished drawings.
Cooking tips:If it's not used at that time, put it in the refrigerator for cold storage or freezing (it's not easy to keep it for too long). There are skills in making delicious dishes.