Mung bean paste:
To make mung bean paste, take mung beans, wash them in cold water and soak them in warm water for 1 hour. Take a high pot, add 8 times the water of mung beans, put it on high heat, pour in the mung beans, continue to cook on high heat for 5 minutes and then simmer slowly. After about 30 minutes, turn to high heat. After 5 minutes, uncover the lid and quickly remove the mung beans floating on the upper layer. Scoop off the skin; then close the lid and repeat the above steps until most of the mung beans are crispy, then add an appropriate amount of rock sugar.
The specific method of making red bean paste is similar to the above, but the red bean paste does not need to be scooped out to remove the bean skin, it needs to be cooked for a longer time, and more sugar needs to be added; the key point is that tangerine peel needs to be added at the end. You can't eat good red bean paste in Shanghai. The key point is that it doesn't add tangerine peel.
Red bean paste;
1. Soak red beans in cold water overnight. Put the red beans into the pressure cooker, add water to cover the red beans, bring to a boil over high heat, then simmer over low heat for 15 minutes, then turn off the heat. Leave to cool.
2. Put the red beans, soup and water into a blender to beat them thoroughly, then filter them into a container with a filter (it is better to immerse the bottom of the filter in water).
3. The bean skin that cannot be filtered out.
4. Let the filtered bean paste settle for two hours, then gently pour off the water above.
5. Put the bean paste into a pot and bring to a boil over high heat. Cook over medium heat until the bean paste becomes thick.
6. Add appropriate amount of sugar, a little salt, appropriate amount of vegetable oil, and continue to stir-fry until the bean paste becomes dry.
7. Let cool. Roll into balls according to the size of the mold.
Note: 1. Red bean paste is slightly sweeter than empty mouth.
2. Adjust the amount of sugar and oil as needed.
3. Red bean paste can be kept refrigerated for 3 days. You can make more at one time and freeze to save trouble