mung bean paste

mung bean paste

Introduction:

"Mung bean, also known as adzuki bean, Wendou, guanlv and youLV, is native to China, Myanmar, India and other countries. Mung bean is a kind of low-fat and high nutritional food, belonging to high potassium and low sodium food. It can dispel heat, diuresis and detumescence, moisten throat and quench thirst, improve eyesight and blood pressure, clear gallbladder, nourish stomach and stop diarrhea. Mung bean also contains effective ingredients to reduce blood lipid, which can prevent and treat arteriosclerosis, hypertension and other diseases, and has the effect of protecting liver and detoxifying. Mung bean is cold and hot in summer. Eating more mung bean and mung bean products can produce body fluid and eliminate summer heat. The method of mung bean paste is the same as that of red bean paste, but the time of boiling beans is shorter, but you need to be patient when frying the bean paste, and you need to fry the water slowly with a small fire. In the past, in order to save trouble, we used the microwave oven to make bean paste. Although we can dry the water in the end, the taste is not as delicate as the fried bean paste. "

Production steps:

Step 1: prepare and weigh the mung beans and sugar.

Step 2: remove rotten beans and impurities from mung beans, wash them, add appropriate amount of water, cover them, boil over low heat for 10 minutes, then turn off the heat and simmer for 30 minutes.

Step 3: after 30 minutes, simmer for 10 minutes, then turn off the heat and simmer for 30 minutes. The mung bean is what it looks like.

Step 4: beat the cooked mung beans into fine mud with the cooking machine, then put them into the pot, turn the heat down and fry the water slowly.

Step 5: when the water is 7% dry, add sugar and continue to stir fry.

Step 6: stir fry until the water content of the bean paste is basically dry, and when you can shovel it into a ball with a shovel, you can turn off the fire. After the bean paste is thoroughly cooled, put it into a fresh-keeping box and refrigerate it.

Materials required:

Mung bean: 300g

Sugar: 150g

Water: moderate

Note: I don't like to put oil in fried bean paste, so I must pay attention not to paste when frying. It's better to use non stick pot to avoid paste bottom. When beating the bean paste with the cooking machine, if it is not easy to beat, you can add a little water to help the cooking machine rotate. If there is no cooking machine, you can use a shovel to fry and crush the beans. The taste is not changed, but the taste is slightly coarse. When the bean paste is cool enough, the water will evaporate, so don't fry it too dry. Homemade bean paste because there is no preservative, although it is refrigerated, it is best to eat within a week to prevent deterioration.

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: sweet