Ingredients: peeled mung bean 300g, sugar 70g, maltose 50g, butter 80g, appropriate amount of water, dried osmanthus fragrans, cranberry, matcha, and purple potato paste.
1, 300g mung bean, soak in clear water for one night, and the water must be changed several times.
2. Wash the mung beans. Put gauze or oil paper in the steamer, pour the soaked mung beans, spread them out, cover the pot and steam 1 hour.
3. Dry-clean osmanthus and chop dried cranberries. Add a proper amount of water to the steamed mung beans, put them into a high-speed mixer and mash them into fine mud.
4. Pour butter or corn oil into a non-stick pan. Pour in the mung bean paste, stir-fry constantly to make the mung bean paste completely absorb oil. Put oil in the pan, add green bean paste, stir-fry for a while, then add sugar and maltose. Stir-fry slowly until the shovel does not stick to the pan.
5. After frying, divide into 5 parts, and add dried osmanthus fragrans, dried cranberries and matcha respectively. The original flavor can be wrapped in purple potato paste. Divide into 30 grams, and press into shape with mung bean cake mold or moon cake mold.
Mung beans belong to Leguminosae. Alias green adzuki bean (named for its green color), wild bean, planted bean, etc. It has been cultivated in China for more than 2000 years. Native to India and Myanmar. Now it is widely planted in East Asian countries, but also in Africa, Europe and the United States. China, Myanmar and other countries are the main exporters of mung beans. Seeds and stems are widely eaten. The role of mung bean in clearing heat is in the skin, and the role of detoxification is in the meat. Mung bean soup is a family's regular summer cool drink, suitable for all ages. Traditional mung bean products include mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean powder skin and so on.