Simple and cool mung bean

Simple and cool mung bean

Introduction:

Production steps:

Step 1: wash the dried mung beans with water for several times. After washing, add a large amount of water and soak them in the refrigerator overnight.

Step 2: bring the mung beans to a boil over high heat until they are cooked.

Step 3: mix the cooked mung beans with boiling water and sugar, and beat them into mung bean paste with a hand stirring stick.

Step 4: sift the beaten mung bean paste.

Step 5: pour the sifted pea puree into the frying pan. Boil the pea puree over high heat, then turn to low heat and stir fry continuously.

Step 6: stir fry until the mung bean puree becomes thick. Pick it up with a shovel spoon, and the peas will drop in large pieces. After dropping, they will not immediately merge with the pea puree in the pot, but still keep a certain shape, and then they will slowly merge with the mung bean puree in the pot. Stir fry to this extent, it is necessary to turn off the fire immediately. Pour the stir fried mung bean paste into the container and smooth the surface. Let it cool. Cool the top cover of the back cover or the plastic wrap and put it into the refrigerator until it is completely solidified and shaped into pieces.

Materials required:

Peeled dried mung bean (dried PEA): 150g

Granulated sugar: 65 g

Water: moderate

Precautions: 1. Pea yolk will not stick after solidification, so there is no need to brush oil or take other anti sticking measures. 2. The amount of water in mung bean paste determines how long it takes to fry. The more water, the longer the time. 3. The step of sieving can be omitted as long as the mung bean puree is finely beaten.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: light