green bean cake
Prepare peeled mung beans, soak them in warm water first, and then change the water several times when the water is cold, so that the mung beans will become very soft and feel that they can be twisted by hand. Soak mung beans in water, drain the water and steam them in a pot. After the water is boiled, steam it for about 20 minutes. At this time, the mung beans are cracked. Take out the steamed mung beans, put them in a blender and add a little cold water to make a delicate mung bean paste. Prepare a clean small pot, water-free and oil-free, add a little butter and heat it on low heat. After melting, add mung bean paste, add a little sugar and stir well. In the process of heating, stir constantly to avoid burning the pot. After heating, fix the shape of mung bean cake with a mold and let it cool.
mung bean soup
Wash a bowl of mung beans and put them into the pressure cooker liner. Add 8 bowls of-10 bowls of clear water to the liner. If you like to drink something strong, you can also put less water. But because the mung bean paste will thicken after cooking for a while, you should put at least 5 bowls of water. Put the liner into the pressure cooker, select the "bean/tendon" function and cook it. If there is no pressure cooker, you can use a rice cooker. You can use the "bean" function to select the bean function, and you can also select the soup function without it. Boiled mung bean soup, put some rock sugar in it. Let it stand and cool before drinking. If you like to be cool, you can put it in the refrigerator before drinking. The mung bean soup cooked in this way has enough soup and enough mung beans per spoon; Mung beans are cooked until they bloom, but they don't melt completely. They are chewy and comfortable to eat.
Mung bean paste
Soak mung beans in advance, about three or four hours. I soaked it all night and washed it clean. The mung beans grown at home are ugly, so don't mind. In an electric pressure cooker, the water is probably less than the height of a finger joint. Don't overdo it, or you will be very tired when frying. Turn the electric pressure cooker to the bean, plug it in and let it burn itself. After cooking, take out the mung bean paste and add mung beans into the cooking machine several times to make a paste. I like the coarse particles to be bigger, and I like to beat the fine particles for a while. Put the beaten mung bean paste into a non-stick pan and stir-fry over low to medium heat. Stir-fry for a while, add sugar, continue to stir-fry until the water is almost dry, add oil and stir-fry until evenly absorbed. As for the degree of dryness and wetness, you can master it yourself, and generally it is enough to form a ball. You can dilute it if you eat it directly. You need to fry the stuffing dry.