Heat Relief Food: Mung Bean Sorbet
1.
200G peeled mung beans are rinsed off repeatedly. Re-weigh, the mung bean + water total weighs 780G. (Because the 200G mung bean after washing is more than 200G, so the actual weight of the operation shall prevail, and finally 780G can be weighed)
2.
Add a small amount of lemon zest to deodorize (optional), and cook beans in a pressure cooker. It takes about 45 minutes
3.
The cooked mung bean paste is thin and soft
4.
Sieve while it is hot, and paste the bread with plastic wrap for later use. Prepare other ingredients for frying.
5.
Weigh out the ingredients and put them in a non-stick pan, heat and stir fry on low heat
6.
Stir-fry until the moisture is dry and the filling is not sticky with the spatula.
7.
Stir-fry until the moisture is dry and the filling is not sticky with the spatula.
8.
Just press out the shape you like according to the existing mold on hand.
9.
The super cute mung bean sorbet is ready~ If there are children in the family, use cooked bean paste with milk powder, stir-fry until the moisture is dried up, and finally the mold is super cute~
Tips:
1. The mung bean paste after heating in the pressure cooker needs to be sieved immediately, and then it needs to be covered with plastic wrap to prevent it from drying out and taste bad. 2. For the taste adjustment, choose the raw materials and flavors you like, and the final quality is great~
