Mung bean stuffing
I like mung bean sand. It is easy to make and sand. There is no need to use a mixer, wall breaker, etc. This recipe is neither greasy nor greasy. It's very delicious.
Step 1 . Rinse peeled mung beans until water is clear, and then soak them for 4-6 hours.
Step 2 . Drain the soaked mung beans, put them into an electric pressure cooker, inject water 2cm higher than the mung beans, and press the bean / tendon key to boil.
Step 3 . After cooking and exhausting, you can open the lid, and the mung beans will become sand with a little stirring. (there is no pressure cooker. You need to put more water in ordinary cooking for at least 1 hour, and cook it until it is cooked and rotten, so that there will be no beany smell.)
Step 4 . Pour the mung bean paste into the nonstick pot, add butter, and stir fry over medium heat.
Step 5 . Stir fry until the water is a little dry. Add corn oil three times. Add it after the oil is completely absorbed each time. Don't pour the oil in at one time, otherwise it will be oily.
Step 6 . Fry and fry until the lines are obvious. Add sugar at one time and fry over a low heat
Step 7 . Stir fry until the sugar melts, add honey and stir fry. (sugar can be used instead of honey, which makes it more delicious.)
Step 8 . Don't stop stir frying until it's three times sticky. (do not stick the pot, shovel or hand.)
Step 9 . Very soft state.
Step 10 . Put it in a large bowl, cling to the plastic wrap on the surface, and let it cool. (this will prevent sweat from dripping.)
Step 11 . Cool it, and then put it in the refrigerator for refrigeration. The finished product is about 1550 grams. (sealed refrigeration is best used up in 3 days, and freezing can last for a month.)
Step 12 . Very delicate and delicious. After frying, my daughter and I ate a big piece secretly.
Step 13 . It can be used to make egg yolk cakes, moon cakes, etc. and has many uses.
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