2, dried mung beans 170 grams put enough water for about a day.
3, pour into the rice cooker, add a little more water without mung beans, cook the rice button, it is cooked, it is soft to open, and it is easy to crush with a spoon.
4, several times, a small amount into the blender, add a small amount of water, into a very fine mud.
5. Heat a non-stick pan, pour in half of the oil, pour in the green bean paste, add sugar, stir fry over medium heat until it boils, turn to low heat, stir fry all the time, pour in the remaining oil after absorbing all the oil, and stir fry all the time. Be patient and stir-fry until you want to be dry and wet. If you want to form a dough, stir-fry until you can clearly feel that it is hard when turning over, and then turn off the heat. If it is cold, it will be harder.
6. Mix all the materials of water-oil skin, knead into smooth dough, cover to prevent dry skin, then mix the dough materials, knead into a ball and relax for half an hour.
7. Weigh Shui Pi and oil skin, and then divide into 20g. The dough, also called Shui Pi oil skin, needs how many grams to calculate, and the average score is how many grams.
8. Roll the oil-water skin into pieces to cover the size of the crispy skin, then roll it into the shape of a bull's tongue, roll it up, put it aside to relax, cover it with a wet cloth or plastic wrap or a cover to prevent the skin from drying out, and start wrapping mung bean stuffing after everything is wrapped.
9. Roll the dough into a circle, preheat it in the oven to 170 degrees, and bake it for 20 minutes.