Mung bean filling

Mung bean filling

Introduction:

"Mung bean is mainly used for its cool nature and sweet taste. It can relieve summer heat and quench thirst by drinking it at ordinary times. Because it has the effect of diuresis and lower Qi, drinking it after food or drug poisoning can also play the role of clearing toxins in the body. It also has certain curative effect on heat swelling, heat thirst, heat dysentery, pox toxin, etc. Detoxification: mung bean's heat clearing power lies in the skin, including detoxification. Therefore, if you just want to relieve the heat, wash the mung beans when you cook the soup, and boil them over high fire for about 10 minutes. Be careful not to cook for a long time. The soup is green and clear. When drinking, there is no need to eat beans together, which can achieve a good effect of heat dissipation. If it's for clearing heat and detoxification, it's better to boil the beans. This kind of mung bean soup is turbid in color and has poor effect in relieving summer heat, but it has stronger effect in clearing heat and detoxifying. Experts remind: mung bean cold, spleen and stomach deficiency cold, kidney deficiency, lumbago people should not eat more. Mung bean soup is a good way to dispel heat in summer. In the scorching sun, many families often cook some products to remove heat in summer, such as mung bean soup and wax gourd soup. However, when making mung bean soup, it sometimes turns red and muddy due to too long cooking time, and loses its characteristic flavor. Dabao saw that I was peeling mung bean skin, and asked mom why you peel it off. I said that if you don't peel it off, it will be dark green. It's not as beautiful as gold. He said in his mouth, mom is so wasteful. I asked him why he said that, and he replied: you usually tell me not to waste, and you also say that skin is nutritious. What are you wasting? Are you lying to me? I told him: there is no beautiful color without peeling. He replied: isn't dark green beautiful? Isn't natural more beautiful? Why bother. Well, since the children are telling me not to waste, then make a dark green bean paste. If you like gold, you have to peel it off. "

Production steps:

Step 1: Ingredients: 650g mung beans, 100g blended oil and 120g sugar

Step 2: pour into the electric cooker and press.

Step 3: pour into the cooking machine, and stir half of the sugar to make it fine (beat twice, so only half of the sugar is added).

Step 4: pour into the pot and bring to a boil, then turn to low heat.

Step 5: pour in the blend oil, add it in 2 to 3 times, and add the next time after it is completely blended.

Step 6: keep stirring, otherwise it will stick to the bottom of the pot

Step 7: collect the water and cool it.

Step 8: it can be used as filling.

Materials required:

Mung bean: 650g

Blended oil: 100g

Sugar: 120g

Note: Tip: * Don't add too much water when cooking bean paste, otherwise it will prolong the cooking time. *It's best to use non stick pot to avoid the trouble of sticking pot.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet