mung bean paste is a refreshing and lung-moistening food. It is made of mung beans and water as the main raw materials. The method of mung bean paste is very convenient, and it does not need complicated knife work or difficult-to-buy condiments, so it can be done easily at home. Want to know how to make mung bean paste and how to make it? Then let's take a look.

authentic mung bean paste stuffing

materials

mung beans and water.

Practice

1. Wash the mung beans soaked for one day, put them in a pressure cooker and cook them in SAIC for 15 minutes.

2. Cooked mung beans.

3. fry in an iron pan.

4. Add vegetable oil three times in the frying process to prevent the pan from burning.

5. Stir-fry until all the water evaporates, add 4g sugar and stir well.

6. prepared green bean paste stuffing. Can be made into bean buns, bean paste cakes, bean paste biscuits, etc., all of which are very delicious.

Precautions

1. The amount of sugar can be adjusted according to personal taste.

2. Generally, there is no special regulation on the thickness of bean paste stuffing, so I think OK is enough.

3. the advantage of oiling is that it is not easy to touch the paste pot, which has no effect on the quality of finished products.

4. In the second step of sand washing, there may be some beans that can't be crushed, because they are old beans, and no matter how you cook them, they can't be crushed. Better use is to collect them and cook mung beans or red bean porridge.

4. After adding the mung beans, boil them with high fire, and cook them with low fire until the mung bean skin floats, and then take out the mung bean skin, so that the prepared mung bean paste tastes better.

5. after taking out the bean skin, keep pressing it with a spoon to make the mung bean slowly turn into mud, and the mung bean paste will be ready.

simple green bean paste stuffing

material

mung bean, water.

Practice

1. Wash the mung beans and add them to the pressure cooker, and add the clear water that has not reached about three fingers of the mung beans.

2. Turn on the voltage for 25 minutes. At this time, the mung bean has blossomed. Take it out with a colander and control the moisture.

3. Beat mung beans with a cooking cup and pour them into a non-stick pan.

4. Boil the mung bean paste slowly on medium and small fire, and add corn oil several times, turning it frequently in the middle.

5. when the bean paste becomes slightly sticky, add sugar.

6. stir-fry until the bean paste becomes thick.

Homemade mung bean paste stuffing

Materials

Mung beans, ginger slices and rock sugar.

Practice

1. Prepare the required materials.

2. soak mung beans in clear water for more than 2 hours.

3. Then wash mung beans and slice ginger.

4. put mung beans and ginger slices into the soup pot.

5. add a proper amount of water.

6. cover the pot, bring the pot to a boil over high heat, and turn to low heat to boil slowly.

7. Boil until the mung beans are shelled and have sand.

8. finally, add appropriate amount of borneol and cook until it is dissolved.

original green bean paste stuffing

material

mung bean and water.

Practice

1. Spare mung beans.

2. White sugar and lard (other edible oils can be used) for standby.

3. Mung beans are soaked overnight.

4. after washing, pour into the pot and add enough water (at least 2: 1 red beans).

5. Cook the mung beans until they are soft and rotten (it is faster to use a pressure cooker).

6. Pour the cooked beans into the cooking machine.

7. Stir into fine bean paste.

8. Pour the bean paste into the pan (don't use an iron pan, I use a non-stick pan).

9. Add appropriate amount of sugar.

1. Add lard several times and stir-fry on low heat. Stir-fried bean paste is easy to shape and will not be scattered.

11. After frying, let it cool and pour it into the buckle for preservation.

12. directly use the mold and buckle it into a shape, which is also delicious when eaten as a small cake.

mung bean paste stuffing

material

mung bean, water.

Practice

1. Remove impurities and bad beans from mung beans and soak them in clear water for one night.

2. put it in a pressure cooker and add a proper amount of water (if it is put in a pressure cooker, don't put too much water, and the weight of water is about 2 cm higher than that of beans).

3. cover the pot and press for 2-3 minutes (look, the beans absorb all the water, and there is almost no excess water).

4. Start filtering the bean paste. Put a pot of water under the filter screen, then put the filter screen on the pot, put the cooked mung beans, rub the mung beans with a spoon, and rub the red beans, so that the bean paste will leak into the water.

5. Take a piece of gauze, pour the mixture of red bean paste and water on the gauze, wrap it, lift it, and wring out the water by hand.

6. Then you can start to stir-fry the bean paste, wash the pan, add Jamlom lard, and pour in the bean paste after the lard is dissolved.

7. Turn to low heat, add 1/3 brown sugar, stir well, and then add the remaining brown sugar.

8. Add maltose until the moisture in the bean paste is almost completely evaporated.

9. Stir-fry until the water is completely volatilized, and the bean paste feels a little sticky and the resistance increases.