Four-person Chef丨"xiaoshu" Food Recommendation
1.
Peel the mung beans and soak for about 6 hours.
2.
Pour appropriate amount of water into the steamer, spread a layer of gauze on the steamer, pour in the peeled mung beans, spread out, cover the pot and steam until cooked, and steam on medium heat for about 50-60 minutes.
3.
After the mung beans are steamed out of the pot, they are pressed into a puree with a masher.
4.
Heat in a non-stick pan over medium heat, add butter, turn to medium and low heat and heat until it is liquid. After the mung beans are steamed out of the pot, they are pressed into a puree with a masher and poured into the pot. Stir continuously until the butter is completely absorbed.
5.
Add soft sugar and stir fry evenly.
6.
Stir-fry on low heat for about 15 minutes. Stir-fry until the water content of the mung bean paste becomes less.
7.
Spread a little oil on the palm, take an appropriate amount of mung bean paste, and round it.
8.
Before the mung bean paste is put into the mold, the mold should be cleaned and brushed with a little oil to prevent sticking.
9.
After making it, put it in the refrigerator for a while and taste better.
10.
perfect.
