Cooking Steps

1. 

   Step1:Green beans are soaked for 24 hours. If the water becomes turbid in the middle, change the water and wash off the floating green bean skin at the same time. If you buy peeled mungbean, you still need to soak it for more than 4 hours.

2. 

   Step2:Clean the pickled mung beans. Manual peeling is quite tired. It took about an hour. A handful of them were rubbed. Some of them can't be peeled. They peel one by one with their hands. It's very patient. If it's peeling mung beans, it won't be so painful.

3. 

   Step3:Put water and steamer cloth in the steamer. Steam the peeled green beans on the steamer cloth. Steam for 1 hour in cold water and fire. Use steaming drawer cloth instead of bowl. Because steaming drawer cloth has small holes and does not store water. Steamed mung beans are more dry. Later, it is labor-saving to fry.

4. 

   Step4:After steaming, press it into powder shape with a spoon. (because the used steaming cloth. The mung bean is dry. It will not become muddy when pressed) do not stick to the small heat of the pot. Put the corn oil. Then put the pressed mung bean mud. Stir several times the oil and mung bean mud are even. Then add sesame oil. Stir evenly and then put the sugar. Stir evenly and change the color. You can put a small amount of white sugar according to your taste. Stir evenly and taste the taste. Then increase the sugar to adjust the sweetness according to your own preference.

5. 

   Step5:The stir fried mung bean paste is divided into 20g one, the red bean paste is divided into 6G one, and the portion is divided into 25. The red bean paste is put into the mung bean paste. It is made like a lantern festival. No special rules are required. Because the hands are rubbing. I can't take photos.

6. 

   Step6:The rubbed blank is put into a 50g mold and pressed once to form.

7. 

   Step7:Dish. Serve. Also serve after refrigerated.