Dish Characteristics Editor
Sweet but not greasy, refreshing and delicious.
How to edit
1, green beans soaked in water overnight (beans are green means that they are not old beans, you can feel safe to eat).
2, remove impurities after washing, add the right amount of water, use the pressure cooker water to boil and then press for 20 minutes.
3, boiled green beans with a sieve to remove the skin (the skin can go, can not go, this according to each person's preference issues).
4, remove the skin after the bean paste is very delicate.
5, into the pot, add the right amount of oil (pot is recommended to use a thicker bottom, in addition not to use the iron pot).
6, and the right amount of sugar (you can also put rock sugar).
7, slowly fry dry water, can be wrapped in the filling of the look can be. (Fried to have some patience, can not be anxious, only the water is fully fried dry, you packaged when it is easy to make, be sure to small fire, fire will be paste)
8, after the sieve of mung bean skins do not have to throw away, add some water and sugar to boil.
9, after cooking, put into the blender blended into green bean soup, cool relief.
Recipe Tips Editor
1. If the weather is hot, you can put it in the refrigerator to soak overnight;
2. To make white bean paste, you need to take one more step of peeling the skin, and the skin of the beans can be easily peeled off after they are soaked;
3. You can also use a pressure cooker to cook beans, which is more time efficient;
4. If you think that the bean paste is not fine enough, you can sieve it more than a couple of times;
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5. Stirring is less laborious than sifting, but you need to add the right amount of water during the mixing process, the bean paste will be wetter and it will take longer to dry it.
6. Stir-frying the bean paste with peanut oil can increase the flavor, happy to do the filling like peanut oil, do not like the pro can be replaced with other tasteless vegetable oil;
7. The amount of oil and sugar are for reference only, pro can be increased or decreased according to personal preference;
8. In order to wrap the moon cake when the operation is better, you can stir-fry the filling to be dryer, according to the degree of dryness of the bean paste, the stir-frying time Depending on how wet or dry the bean paste is, the frying time may vary from 5 minutes to 20 minutes, which requires a lot of patience. Especially in the last few minutes, the filling is already dry and there is more resistance to stirring, but it is more important to keep stirring to avoid a mushy bottom. If you have a large amount of mooncake filling, it's best to transfer it to another container to cool, or at least remove the pan from the stovetop to avoid burning the bottom part of the pan with residual heat.
9. You can turn off the heat when the bean paste is a little wetter than the consistency we expect to want, and it will look a little drier when it cools down than when it's warm;
10. You can add the sugar and matcha powder and other flavorings as you stir-fry it, or you can do what Happiness does and make a big pot of white bean paste, then take a portion of the paste according to the amount you want to use before using it, and then add the sugar and the flavorings and mix it in;
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11. Refrigerate the white bean paste as soon as possible after it has cooled, or seal and freeze for long-term storage.
Nutritional Value Editor
Mung beans are rich in protein, mung beans are sweet and cool in nature, and have the function of clearing heat and detoxification.
"Compendium of Materia Medica" cloud : "mung beans, swelling treatment of acne, although the same as red beans, and pressure heat detoxification power over. And benefit gas, thick stomach and intestines, through the meridians, no long service wither the taboo. Surgical treatment of canker sores, there are inner support to protect the heart scattered, extremely said its effect." And can "solve gold and stone, arsenic, grass and all the poisons".
It also has antibacterial and antimicrobial, lipid-lowering effect.