Self made moon cake stuffing ---------- [fragrant and smooth mung bean paste]-You Are Foodie

By Roderick
33

Self made moon cake stuffing ---------- [fragrant and smooth mung bean paste]

I bought a kilo of peeled mung beans some time ago. I was going to make mung bean cake. I pushed it for the first 15 days, but I haven't done it yet. The Mid Autumn Festival is coming. The day before yesterday, I quickly cooked mung bean and fried mung bean paste. I have not eaten mung bean paste moon cakes. I have always made red bean paste moon cakes. I like the fried mung bean paste very much. It tastes delicious and smooth. The amount of sugar and oil is well controlled. Yesterday, I made moon cakes. Today, the oil returns well. Now I have eaten two pieces of moon cakes. My friends, try my fried mung bean paste first, Tomorrow, I'll give you mung bean sand moon cakes. I'm sure you like them!

Main Ingredients

Peeled mung bean 500g

Auxiliary Ingredients

water appropriate amount

Stir fry the whole process to a low heat and keep stirring. Do not add sugar and oil at one time. Add bean paste several times to better absorb. Add the amount of oil and sugar to your own taste!!

Step 1 . Wash and soak peeled mung beans for 2 hours;

Step 2 . Put it into the pressure cooker, and add water 1 cm higher than mung beans;

Step 3 . Cover the pot and turn on the medium heat;

Step 4 . Turn down the fire for 15 minutes after the steam is put on, and open the lid after the gas is removed;

Step 5 . Crush it with a wooden shovel while it is hot;

Step 6 . Transfer into a frying pan, add about 50g of white sugar and an appropriate amount of corn oil, stir fry continuously over a low heat until the sugar dissolves and the oil is absorbed by the bean paste;

Step 7 . Add 50g sugar and proper amount of corn oil, stir fry over low heat until the saccharified oil is absorbed;

Step 8 . Then add 50g sugar and a proper amount of corn oil for the third time, fry until all the sugar and oil are absorbed;

Step 9 . Add 50g sugar and a proper amount of corn oil for the fourth time, and continue to stir fry until the sugar dissolves and the oil is absorbed. At this time, it is not very big, and the bean paste is very sticky;

Step 10 . Taste the sweetness and feel that it is not sweet enough. Add 30g of sugar and continue to stir fry;

Step 11 . Stir fry until the mung bean paste hugs together. When it takes more effort to stir, the finished product is very dry, and the mung bean paste is fried;

Step 12 . Make a shape for mung bean paste, isn't it!

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