A filling made of 250 grams of mung beans, 125 grams of sugar, 25 grams of oil, and an appropriate amount of water.

The special features of the dishes are sweet but not greasy, refreshing and delicious.

Method editor 1. Soak mung beans in water overnight (green beans mean they are not aged beans and can be eaten with confidence).

2. After removing impurities and washing, add appropriate amount of water, boil the water in a pressure cooker and press for 20 minutes.

3. Use a sieve to remove the outer skin of the boiled mung beans (the outer skin may or may not be removed, this is a matter of personal preference).

4. After removing the outer skin, the bean paste becomes very delicate.

5. Put it into the pot and add an appropriate amount of oil (it is recommended to use a thicker bottom for the pot, and do not use an iron pot).

6. And an appropriate amount of white sugar (rock sugar can also be added).

7. Slowly stir-fry the water until it is ready for filling.

(You have to be patient when frying, and don’t be impatient. Only when the water is fully fried, it will be easy to make when you wrap it. Be sure to use low heat, otherwise the high heat will make it mushy) 8. There is no need to throw away the sifted mung bean skins.

, add some water and sugar and bring to a boil.

9. After cooking, put it in a blender and stir it into mung bean soup, which is refreshing and relieves heat.

Recipe Tips Editor 1. If the weather is hot, you can soak it in the refrigerator overnight; 2. Making white bean paste requires an additional step of peeling. The skin is easy to peel after the beans are soaked; 3. You can also use a pressure cooker to cook beans, more

Save time; 4. If you think the bean paste is not delicate enough, you can sift it a few more times; 5. The beating method is more labor-intensive than sifting, but you need to add an appropriate amount of water during the mixing process, and the bean paste will be wetter, and it will need to be stir-fried and dried in the end.

longer.

6. Using peanut oil to stir-fry bean paste can increase the aroma. Happy people like to use peanut oil when making stuffings. If you don’t like it, you can replace it with other tasteless vegetable oils. 7. The amounts of oil and sugar are for reference only. You can increase or decrease according to your personal preferences.

; 8. For easier operation when making moon cakes, you can fry the stuffing to make it dry. Depending on the degree of dryness and wetness of the bean paste, the frying time may range from 5 minutes to 20 minutes. You need to have enough patience.

Especially in the last few minutes, the filling is already relatively dry and the resistance is greater when stir-frying, but it is necessary to stir-fry constantly to avoid burning the bottom.

If the amount of fried mooncake filling is relatively large, it is best to put it into other containers to cool, or at least remove the pot from the stove to prevent the residual heat from burning the bottom of the pot.

9. Turn off the heat when the bean paste is a little wetter than what we expected. After cooling, it will look drier than when it is warm; 10. Condiments such as sugar and matcha powder can be stir-fried.

Just add it all together, or like happiness, make a large pot of white bean paste first, then take a portion of the bean paste according to the amount before use, then add sugar and seasoning powder and mix well; 11. The white bean paste needs to be refrigerated as soon as possible after cooling, or you can

Sealed and frozen for long-term storage.