1. Material: 850g of refined flour, and 0/600g of mung bean/kloc. Accessories: cooked lard 425g, sugar 1280g. Remove impurities from mung beans, soak them in clear water for 4 hours, pick them up and put them in a pot, add 5000 grams of water, first boil them with strong fire, then cook them with low fire for about 1 hour, then put them in a clay pot and rub them with your hands in a large pot. Wipe off the bean skin and drain the fine bean paste while wiping the water. After standing in the basin, skim off the clear water, pour the fine sand into a gauze bag, then put it into water, wash out the fine bean paste, skim off the clear water after precipitation, pour the fine bean paste into a cloth bag, tie it tightly, squeeze out the water, put it on a low fire, pour in the fine bean paste, add1250g of white sugar, bake and put it into the basin to make stuffing. Put 500 grams of sieved flour on the chopping board, open the nest, dissolve 30 grams of white sugar in 150 grams of clean water, pour it into the flour, knead it into a ball, then add 250 grams of cooked lard and stir it evenly until the dough is smooth and stiff, forming a water-oil skin. Take 350g of sieved flour, put it on the chopping board, open the nest, add 175g of cooked lard and rub it evenly until the dough is smooth and crisp, forming a crisp heart. Rub the water-oil skin into strips, pick 25 pieces of flour, divide the dough into 25 pieces, put 1 piece of water-oil skin into the dough, flatten it, roll it into strips, then roll it into tubes, and tear each tube into two pieces. After flattening, each piece was wrapped with 25 grams of mung bean paste and made into an oblate blank with a diameter of 6 cm. Sweep the oil in the pot, put the green mung bean cakes on the pot, close them, put them in the pot, take them out when they are fried to golden brown in the furnace with medium heat, turn them over one by one, and then go back to the furnace to burn them to the end for coloring.

2. Prepare low flour 120g, water 100g, xylitol 40g, low flour 320g, lard 120g, mung bean 1 small bowl, water 3 small bowls and appropriate amount of xylitol. Oil skin material: low flour 200g, lard 60g, xylitol 40g, water 100g. Crispy material: low flour 120g, lard 60g. Trap: 1 small bowl of mung bean, 3 small bowls of water and appropriate amount of xylitol. First, do invagination: first, wash mung beans, add water, put them in a pressure cooker, then turn to high fire for 10 minute, and then turn to low fire for 20 minutes. Add sugar while it is hot and stir well. Skin part: cake embryo part: all the materials in the oil skin part are mixed and kneaded into a ball and divided into 16 parts. Mix all the ingredients in the cake and knead into dough, which is also divided into 16 parts. The separated dough relaxes 15 minutes. Crush the oil skin partially, wrap it in pastry, and relax for 15 minutes. Roll the loosened dough into ox tongue and roll it up to relax 15 minutes. The loose dough is rolled up again and relaxed 15 minutes. Roll the loose dough into a circle, wrap it in the invagination and knead it flat. Preheat the oven 190 degrees, medium fire 15 minutes, then turn over 10 minutes.

3. Prepare common flour, water, yeast and mung beans. Mix the dough and put it in a warm place to double its volume. Divide into several small doughs and relax 15 minutes. Wrap mung beans and roll them into small round cakes. Preheat the oven until the color turns yellow for 3-4 minutes.