Classic Mung Bean Paste
1.
Mung beans are weighed and washed
2.
Pour the washed mung beans into a pressure cooker, add 1000 grams of water, and boil without a lid. It will take 2 minutes after boiling. At this time, the mung bean soup is the most anti-fire (this is an old Chinese doctor told me)
3.
Pour out the mung bean soup, put it in the refrigerator and enjoy it. If you like sweetness, you can add some rock sugar to taste it~
4.
There is some mung bean soup left in the pressure cooker. It is only 2 cm below the mung bean. Cover the lid and add the pressure valve. Turn the high heat to medium and low heat for 3 minutes until the mung beans are cooked. Add 150 grams of milk to the blender to make milk mung bean juice
5.
There is some mung bean soup left in the pressure cooker. It is only 2 cm below the mung bean. Cover the lid and add the pressure valve. Turn the high heat to medium and low heat for 3 minutes until the mung beans are cooked. Add 150 grams of milk to the blender to make milk and mung bean juice and pour it into a small pot. Heat to a boil on low heat. Stir while heating to avoid mashing the pot. Add 35 grams of white sugar during the heating process. If you like sweetness, you can increase the amount.
6.
After boiling, add 5 grams of orange powder to a small bowl (or use starch if you don’t have one). It is best to pour it out with a little milk, and pour it into the mung bean milk juice like a stir-fry, and it will become a mung bean milk paste.
7.
50g of whipped cream is beaten to 6 and distributed, it is just a thicker state.
8.
50g of whipped cream is beaten to 6 and distributed, it is just a thicker state.
9.
This state is fine
10.
Pour the mung bean milk paste into the fresh milk, stir evenly and it will be done~
11.
Put it in the refrigerator for 12 hours, it’s okay~
12.
Not bad, huh~
13.
Don’t forget that there is also delicious mung bean soup~
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