Cooking Steps

1. 

   Step1:1. Soak the peeled mungbean in water a few hours in advance or soak it overnight in advance.

2. 

   Step2:After soaking, add water to cook the green beans until they are soft and rotten. Do not add too much water. Because the beans are soaked and peeled, they are easy to boil and rotten. The cooked green beans are mashed with a blender.

3. 

   Step3:Add 80g white sugar and 100g salad oil to the mung bean and stir fry until the mung bean is dry. It's like stir fried red bean paste.

4. 

   Step4:Put the fried mung bean paste in cold water and form into a uniform sized bean paste ball for use.

5. 

   Step5:Here are two kinds of dough. One is water and oil skin, and the other is pastry. Put the two prepared noodles for 30 minutes before use. Water and oil skin - 100g ordinary flour, 65g low gluten flour, 75g water, 40g lard pastry - 200g low gluten flour, 80g lar

6. 

   Step6:Separate the pastry and the tare into small dough for standby.

7. 

   Step7:Wrap a portion of the pastry in a tare.

8. 

   Step8:8. Wrap it and roll it with a rolling pin to form a tongue.

9. 

   Step9:Then roll it up from one end. After rolling it out, cover it with plastic wrap. Let it stand for 30 minutes.

10. 

    Step10:Flatten with the palm.

11. 

    Step11:Rolling it into a face. Wrap a green bean paste.

12. 

    Step12:Close your mouth and press it with your palm. Bake in the oven at 180 ℃ for about 2025 minutes. Dip the mold with edible red pigment and press it to look good. If you don't have a mold, you can use one end of chopsticks to make a few red dots.

13. 

    Step13:Finished product drawin