1. Wash the mung beans and boil in a little water
2. When the mung beans are boiled, you can adjust the horse's tellurium powder in water. Add cornstarch to the horseshoe powder to increase the taste. Add water and dice the horse's tellurium into small cubes. Remember not to shoot when cutting the horseshoe, or it will not be crispy.
3. Just boil the mung beans until they are almost soft. At the same time, the slices are saccharified and add some water, about one-third of all the pulp. After boiling, add the diced horse telluride, and then slowly add the powder and stir until it is sticky. Half-cooked pulp, so that the ingredients inside will be evenly divided
4. Then it’s steaming. Find a suitable fault-tolerant and pour it into the raw and cooked pulp. I use plastic wrap underneath. Oiling is fine, but I think the plastic wrap is easier to release from the mold.
5. Just steam until it becomes transparent
6. Then let it cool and you can open and cut it. Seeing that the cling film is not effective, the mold is released very well, and it can basically be lifted up and buckled directly.
Tips:You need to master the fire well, and then don’t cook the beans too badly, and then there are individual ways to eat them, which is to fry them and eat them.
