Raw materials:
250g water chestnut powder, 300g water chestnut, 0/00g mung bean/kloc-,20g raw flour and 40g sliced sugar.
Exercise:
1. First, wash the mung beans and put them in a little water.
2. When cooking mung beans, add raw powder to horseshoe powder to increase the taste, and add water. Don't pat the horse tellurium when cutting the horseshoe, otherwise it won't be brittle.
3. When the mung bean is cooked until it is almost soft, slice it and saccharify it at the same time, and add some water, which is about one third of all the pulp. After boiling, add butyl telluride, and then slowly pour the powder slurry into the evenly stirred semi-cooked slurry until it is thick, so that the materials inside will be evenly distributed.
4. Find a suitable container, pour the raw and cooked pulp, and wrap the bottom with plastic wrap.
5. Steam until transparent.
6. After cooling, cut and serve.