1. Wash the mung beans and soak in water for four hours.
2. Cook the soaked mung beans on medium heat for about 20 minutes
3. The cooked beans can be crushed with a spoon.
4. Sift the cooked mung beans. Add a small amount of water and stir the cooked mung beans into a puree with a blender in two batches. For 150 grams of mung beans, I added about four tablespoons of water.
5. The mashed mung beans.
6. Heat the wok, add mung bean puree, add vegetable oil and sugar, and stir fry over low heat.
7. About 10 minutes, stir fry into a relatively dry state.
8. Cool to room temperature and store in the refrigerator.
Tips:1. The cooking time of mung beans should not be too long. If mung beans are cooked too badly, they will melt in the water and will not separate well.
2. Don't put too much water when mixing with a blender, otherwise it will take longer to stir fry.
3. Be patient when stir-frying, and stir-fry continuously on low heat, otherwise it will get stuck.
4. I prefer sweetness. If you don't like too sweetness, you can appropriately reduce the amount of sugar. You can add sugar while frying and tasting.
