[homemade mung bean paste] - versatile baking filling

[homemade mung bean paste] - versatile baking filling

Introduction:

"Mung bean, also known as green bean, gets its name because of its green color. It is rich in nutrition and has many uses, so it is known as" the best dish ". It can be used as food, vegetable, green manure and medicine. Mung bean is sweet and cool in nature. It has the function of clearing heat and detoxifying. Eating mung bean often can supplement nutrition and enhance physical strength. Mung bean paste made of mung bean has a soft and dense taste. It can not only be eaten directly, but also be used to make a good filling for various snacks. These fried cakes are used to make Cantonese style moon cake stuffing during the Mid Autumn Festival, so the content of sugar and oil is relatively higher. If it is used to make instant snacks, the amount of sugar and oil can be reduced as appropriate. "

Production steps:

Step 1: mung bean pick out bad beans, ahead of time with water bubble hair.

Step 2: clean, add appropriate amount of water, put into the pressure cooker and cook until soft and rotten. (don't use too much water, about 1-2cm above the mung bean surface)

Step 3: pour the boiled mung beans into the cooking machine.

Step 4: stir into mung bean paste.

Step 5: stir the mung bean paste, pour into the pot, add sugar.

Step 6: stir well and cook until sugar melts.

Step 7: add the cooking oil in three times, stir fry until the oil and mung bean puree are completely integrated.

Step 8: after adding oil for three times, mung bean paste starts to dry a little.

Step 9: stir fry for a while, when the mung bean paste can form a ball, add the cooked flour.

Step 10: stir fry the mung bean paste until it doesn't stick to the pot, and then put it into the basin to cool. It will become drier after cooling.

Materials required:

Mung bean: 250g

Edible oil: 100g

Sugar: 200g

Cooked flour: 15g

Note: the heart of the poem phrase: 1: mung bean to bubble ahead of time. 2: When cooking mung beans, don't use too much water. If there is too much water after cooking, you can pour out some of it. The mung bean paste mixed on one side is too thin, which will prolong the frying time. 3: If it's mung bean stuffing used to make moon cakes, it needs to be fried dry, and the amount of sugar and oil is relatively high. If it is used for direct consumption or general pastry filling, the amount of sugar and oil can be reduced according to the needs. 4: Mung bean skin has the effect of relieving heat and swelling, so if you don't pursue the taste too much, try to eat it together. If you mind, you can also use peeled mung beans to make mung bean paste.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet