Simple rose and mung bean stuffing
Roses have always been a symbol of romance. Although my husband hasn't given me roses, I have been very satisfied with my care and tolerance for so many years. Although the romantic mood seems to be getting farther and farther away from me with the growth of age, I like the flat and light life with my husband....I like the aroma of roses. The rich aroma has always been my favorite. My husband will send me dry roses every few days. I prefer rose sauce or dry roses to fresh roses that wither quickly. They can be preserved and eaten for a longer time... My rose mung bean is my secret..1. Mung beans can be peeled for beauty, hehe..2. If there is no rose sauce, you can also use dry rose to bubble. When added to mung bean sand, the taste is not as strong as rose sauce, but it is also very good.
Step 1 . Soak mung beans and remove the skin.
Step 2 . Put oil paper in the cage and steam the mung beans.
Step 3 . Put it into the cooking machine and break it.
Step 4 . Put corn oil in the pot, add mung bean paste and stir fry over a low heat. Continue to stir fry after adding rose sauce and sugar.
Step 5 . Stir fry until there is little water.
Step 6 . Beautiful rose bean paste stuffing, moon cakes, bread, bean paste bags... Fine.
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