Methods/Steps
1. 300 grams of flour, mung bean noodles***, 1/4 tsp. yeast, 1/2 tsp. sugar, water 140ML or so, live into a dough, and then a tablespoon of corn oil kneaded into a smooth dough, fermentation at room temperature, after the hair big, peeled open the inside of the honeycomb look. Meat filling put oyster sauce, dark soy sauce, salt to taste, in addition to put some minced onion and ginger and then beat some onion and ginger water, pour a little at a time, clockwise direction has been stirring three to five hundred until the minced meat gelatinous can be. Stir the good degree of wet minced meat is whether the buns eat up the key to soup, too dry buns no soup, too thin easy to wet the skin so that the buns are not good to send la, or not good package and will make the buns very ugly. Of course, if you add jelly or soup jelly, it will be better. Press the dough to release the gas, knead it into a long strip, divide it into several dosage forms, roll it into a round sheet with thin sides and thick bottom, and wrap it with the filling. Steam for 30 minutes.
2. 500g of flour, 200ml of water, 5g of yeast, and the residue from the mung bean soup should be mixed together and kneaded into a homogeneous dough. Dough in a warm place to ferment until doubled in size, knead again, divided into eight equal parts, respectively, kneaded into a small round dough, into the shape of a steamed bun, placed in a steamer pot of cool water, steamed buns into the drawer, on the fire until the pot opens, and then steamed for 15 minutes after the fire, do not open the lid, place 5 minutes after the pot to open.
3. Mix icing sugar and jelly powder well, pour recipe 1 into a steel pot, add water and mix well, transfer recipe 2 to the stove, cook with a whisk while stirring until the icing sugar melts, peel the green bean paste into small pieces and add it to recipe 3 and mix it well, simmer recipe 4 over low heat, stirring with a whisk while cooking for about 10 minutes and then turn off the heat, pour recipe 5 into a rectangular heat-resistant tupperware box, let it cool down, and then put the lid on. Cover, transfer recipe 6 to the refrigerator and chill for 1-2 hours, invert recipe 7 and cut into cubes.
4. mung beans soaked in water, hot weather afraid of sprouting if the refrigerator to soak; mung beans cooked, not too much soup, the best not more than mung beans, and then add coconut milk; cooked mung bean soup with coconut milk, add softened custard tablets, heating so that the custard tablets melted, with mung beans, coconut milk mixed well; into their favorite containers, cooled, and then placed in the refrigerator to cool, and wait for the cold cake can be solidified.
5. After washing the green beans, dry them in an oil-free sauté pan, add water, rock sugar and simmer until soft. Pour out about half of the green bean soup and keep it as a drink. Pour the rest of the green bean soup into another bowl and add the chopped agar. Puree the soup-low green beans in a food processor. Cook the agar in a saucepan over low heat until the agar melts away, then add the crushed mung bean paste and cook for 1 minute, pour into a mold, refrigerate, and serve as needed
6. Rinse the mung beans well. Rinse the green beans well. Add water to the pot and cook, then cool. Pour the cooked green beans and water into the juicer, add sugar. And add condensed milk, add washed mint together and beat. Strain it through a fine mesh sieve. Soften the agar with a little water and melt it over hot water. Pour the melted agar solution into the mashed green beans and mix well. Pour the mixture into a clean plastic box and put it in the refrigerator to chill and mold.
7. Add water and cornstarch to the plum juice and put it into a pot to cook, while cooking and stirring until it thickens, put it into a container while it is still hot to set the shape, after it cools down, put it into the refrigerator to chill for 5-6 hours or one night, and cut it into pieces and put it on a plate when you are eating it, soak the mung bean kernels in water for 2 hours, put it into an electric pot to steam it, and then add the sugar+cream+milk powder and stir it together to make a mud while it is still hot, after it cools down, put it into the refrigerator to chill for 5-6 hours or one night, and then cut it into small dumpling shapes when you are eating it. Rolled into a small dumpling shape, plum jelly cake and green bean cake together with good for eating.