Cooking Steps

1. 

   Step1:Peel mung bean. Be sure to wash it first. Because mung bean will absorb water in the process of brewing. So make sure the water is clear. Room temperature 26 degrees. Six hours. Wash twice. Control the water. I controlled it for 10 minutes, mainly for the purpose of adding the amount of clear water accurately. 5L electric rice cooker (as shown in the figure) 7.

2. 

   Step2:Add 950ml of water and 200g of ice sugar. PS - I prepared 1000ml and set aside 50ml margin. Later, I found that the water volume was just right, so I used 950ml.

3. 

   Step3:Cold water into the pot, congee / soup. One hour at a time. PS - once the spoon is crossed, it becomes mud. So it doesn't use the wall breaking machine. Of course, you can use it. It must be more delicate.

4. 

   Step4:I'll be lazy. I'll press it into mud in the rice cooker, because the mung bean absorbs water fully. It's very easy to operate.

5. 

   Step5:Non stick pot... Bigger. No big pot, two pot fry.

6. 

   Step6:Medium and small fire. Even if it doesn't touch the pot, it will stick to the pot at first. Turn it frequently.

7. 

   Step7:It's divided into three times. Stir well with mung bean paste each time, mix well. Add the next oil. 4 tbsp oil each time. PS - it's better to add oil along the edge of the pot every time. Just moisten the pot. Release the sticky pot.

8. 

   Step8:Stir fry until it doesn't stick to the pot. It's very neat with wooden shovel tools.

9. 

   Step9:The mung bean paste can be dried slightly. PS - I spent 35 minutes in total. The next five minutes can be stir fried over medium heat.

10. 

    Step10:After not scalding (it's better to wear disposable gloves). I use 63g moon cake mold. 50g or so. PS - emphasize. It's better to put it in the refrigerator after it's all in one operation. It's not easy to crack or touch the mold.

11. 

    Step11:The mold can be brushed and pressed.