Chinese Food
Green bean paste filling
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I bought the peeled mungbean years ago. If I don't eat it again, I'm afraid it's bad. It's better to eat it than it's bad. It's so hot. I really don't want to stand by the fire and stir fry the bean paste stuffing. I don't want to sift the bean paste stuffing again. The bean paste stuffing that doesn't put oil but sifted must have a slightly worse taste. It's not too smooth and delicate. But it's healthy. Health is an excuse for my laziness^_^
Cooking ingredients
Cooking Steps
Step1:Peel the mung bean and soak it in water for 24 hours. It's hot in the day. Put it in the refrigerator and freezer. Change the water several times during the period. Then wash it and put it on the steamer. Steam it in high heat for 30 minutes after the water is turned on. Turn off the fire and keep it for 10 minute
Step2:Take it out and pour it into the basi
Step3:Add sugar while it's ho
Step4:Use spoon and other tools to crush into mu
Step5:It'll be done in a minut
Step6:It's not used today, so put it in a bowl, cover it with plastic wrap, cool it completely, refrigerate it. If it's not used for a long time, it can be divided into several parts, put it in the freezer, and take it out in advance according to the amount used
Cooking tips:White sugar can be increased or decreased according to your own preferences. There are skills in making delicious dishes.
