Before introducing the practice of mung bean paste
First of all, we should answer a common question about the color of mung bean paste.
"Why is the boiled green bean paste red?"
It is best to simmer mung bean paste in a casserole on a coal stove, and it is forbidden to use an iron pot. The mung bean paste cooked in an iron pan will turn red.
[practice]
Cooking utensils: a casserole
Raw material: mung bean
Seasoning: brown sugar
(Sugar cooking will choose different sugar according to different raw materials and types, and mung bean with brown sugar is a classic match.)
Ingredients: three slices of ginger
Secondary ingredients: vanilla
(Also known as smelly grass in the south, it is a kind of wild grass with a strange and rich smell, but it matches with mung beans.
, will greatly enhance the fragrance of green bean paste! )
There are many cooking methods:
Before cooking, add three slices of ginger (because mung beans are cool, girls eat too much, which is not good for their health, so they will be cooked.
Add a few slices of ginger to neutralize its coolness)
(1) The green bean paste cooked in casserole is fragrant and fresh in color. Be careful not to add water in the middle, just add enough water at a time, and don't stir it.
Let it roll, simmer slowly on the fire, pour it into a thermos bottle when it is nine minutes ripe, and use the heat preservation function of the thermos bottle to ripen it into sand.
(2) In the casserole, it is boiled with low fire for three or four hours, and naturally becomes sand.
(3) Boil in a pressure cooker, with the first air jet, and turn to low heat for 50 minutes.
After the mung beans become sand, add brown sugar and cook until the sugar blocks melt, then take the pot and let it cool.
Source saving method:
Many people will think that it takes too much time to cook for n hours. Here are some ways to save resources.
(1) Before cooking, soak the mung beans in water for an afternoon, so that they can absorb enough water and are easy to boil.
(Bubble method is not recommended. If you bubble, you will soak the green pigment of beans and cook the bean paste.
The color is not bright green)
(2) Pour mung beans into boiling water that has just flooded the green surface 10cm, and boil for ten minutes, then pour a lot of cold water.
By using the principle of cold contraction and heat expansion, the beans are separated from the shell and boiled for 20 minutes, and the bean shell will float on the water surface.
Spoon off the bean shells, and simmer for 1 hour, and you will get a refreshing and smooth green bean paste:)
Personal Petite (new taste: iced green bean paste with coconut juice):
If you want to eat in a different way, put some coconut milk or coconut powder after the mung bean paste is cooked, it will have another flavor. Oh, don't believe me, try it. ...............
The thick coconut fragrance is guaranteed to make you memorable! !