2. Mung beans are soaked to twice the size, and can be shelled with a pinch, indicating that the mung beans are soaked.
3. Put a small amount of mung beans on the chopping board for many times, and gently crush them with a wooden shovel to shell them.
4. Put the shelled mung beans into the water, and all the mung bean shells will float. As long as the mung bean shell is taken out with a colander, it will be perfectly shelled. ...
5. Spread the hulled mung beans on the steamer and steam them in the steamer for 40 minutes. Steam until it can be crushed with a gentle pinch of your hand.
Steamed mung beans are pressed with a spoon while they are hot to get coarse mung bean paste.
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Put the green bean paste on the screen again, it will be more delicate. If you have a wall-breaking machine at home, you can completely ignore the sixth and seventh steps, and you can get very delicate mung bean paste by crushing it directly in the wall-breaking machine, which will be more convenient.
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Pour corn oil or other cooked oil into the pot. When heated to the fifth floor, pour in the pressed mung bean paste and stir fry quickly. I would like to remind you that you must not put seasoning oil in the fried mung bean paste, such as raw peanut oil, rapeseed oil, sesame oil and so on. It must be cooked oil or other tasteless oil, otherwise the fried mung bean paste has only oil flavor and no fragrance of mung bean paste.
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When the mung bean paste is fried to a loose and dry state, pour in the white sugar and continue to stir until the white sugar melts, then turn off the heat and take out the pot.