Since my son started summer vacation, he has been busy. What is he busy with? Thinking about it, it seems that there is nothing to be busy with. Anyway, he is busy all day long.
This is the mung bean paste I made some time ago, and it has been left in the computer. It was not until yesterday when my son was sorting out the computer that he told me that there was such a thing still piled on the E-drive that I suddenly remembered,"It's okay, I still have the urge to make mooncakes and tidy it up."
mung bean paste stuffing
By WallaceBode
Recipe Recommendations
- mung bean 250 grams
- flour 50 grams
- sugar 80 grams
- sweetening
- cook
- half an hour
- simple
Steps for mung bean paste stuffing
1
Prepare all materials.
2
Wash green beans and soak them in clean water overnight.
3
Remove the shell.
4
Put it into a voltage cooker and add water (not too much water, just about 0.8CM higher than mung beans) and press for 20 minutes.
5
After you cool off, take it out. Look, the water is just right.
6
Press the pressed mung beans with a spoon while it is hot, add sugar, and continue to press into mung bean paste.
7
Wash the pan, pour in the flour, and stir-fry until slightly yellow.
8
Add appropriate amount of cooked flour according to the thinness of the mung bean paste, stir well while adding, and mix well.
9
The practice is very simple.
10
However, the delicate taste is endless.
11
It can be eaten directly or used as stuffing.
12
If used for filling, place it in the refrigerator and refrigerate for more than 1 hour before using.mung bean paste stuffing Make Tips
1. Mung bean paste, I like it to be sweet, because I always feel that the light mung bean will have a lingering taste. Therefore, the amount of sugar can be added while trying to add it to the sweetness that suits you. 2. The amount of water: Because the soaked mung beans already contain water, do not add too much. If you are not sure and there is too much water, it doesn't matter. Pour the excess soup away, and then use the pan to stir-fry over medium heat., stir-fry until the juice is collected, and then continue with the next step. 3. The amount of flour is the same as the way to add sugar. Don't add it all at once. Stir it on one side and stir until you feel great resistance.