The production method of green bean paste filling is as follows:

Raw materials: mung bean moderate, corn oil moderate, sugar moderate.

1, green beans washed in advance soaked more than half a day.

2, into the pressure cooker add about 1.5 times the water, after the steam about 20 minutes until the green beans soft.

3, transfer to a food processor and puree.

4. Pour into a non-stick skillet and stir-fry over low heat.

5, stir fry until thick when adding sugar continue to stir fry.

7, add corn oil in three installments and stir-fry until the corn oil is completely absorbed (every time you add corn oil to stir-fry until the oil is completely absorbed by the bean paste before adding the next oil) and finally stir-fry until the spatula has resistance and is very laborious, then it can be done.

8, out of the pot to plate.