Green Bean Paste

Name: Green Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g green beans; 80g Corn oil; 150g Sugar

by Daughter of heaven

4.9 (1)

Favorite

1

Difficulty

Easy

Time

1h

Serving

2

Since making my own food, I have never bought various fillings outside. The commonly used bean paste filling, lotus paste filling, pork floss, etc. are all done by themselves. Open the cabinet today. There are still some mung beans from last year. It's a pity that I lost it, so let's just make the stuffing. Stir-fried mung bean paste filling is more time-consuming than red bean paste filling. Do not use too much water when crushing, which will shorten the frying time. The skin of mung bean is also very nutritious, so it is not recommended to peel it. "

Ingredients

Green Bean Paste

1. Wash the mung beans and soak them for more than half a day in advance.

2. Put in a pressure cooker and add about 1.5 times the amount of water. After SAIC, the mung beans will become soft and rotten in about 20 minutes.

3. Move it into the food processor and beat it into a puree.

4. Pour into a non-stick pan and stir fry over medium-low heat. (The picture is under the light of the range hood so the color is red)

5. When it is thick, add sugar and continue to stir fry.

6. Add corn oil three times and stir-fry until the corn oil is completely absorbed (fry until the oil is completely absorbed by the bean paste each time you add corn oil, then add the next oil) and finally stir-fry until the spatula has resistance, which is very laborious.

7. Finished product

Tips:
This formula is less oil and less sugar. If you like to eat sweet, you can increase the amount of sugar appropriately. After cooling thoroughly, put it in a fresh-keeping bag and put it in the refrigerator. It is recommended to refrigerate for no more than a week due to less oil and sugar.