Make Your Own Mooncake Fillings -------【smoky Green Bean Paste】

Name: Make Your Own Mooncake Fillings -------【smoky Green Bean Paste】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Peeled mung beans; Some water; Some Corn oil; About 230g Sugar

by Flying swallows

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I bought a pound of peeled mung beans some time ago. I planned to make mung bean cakes, but I didn't make them on the 15th day of the first year. The Mid-Autumn Festival is right away. The day before yesterday, cook mung beans and stir-fry mung bean paste to make mung bean paste mooncakes. I have never tried mung bean paste mooncakes. I have always made red bean paste mooncakes. I like fried mung bean paste very much. The texture is smooth, delicate and soft, and the amount of sugar and oil is well controlled. I made mooncakes yesterday, and the oil returned is good today. Now I have eaten two mooncakes, friends first try my fried mung beans Sha, I will serve you mung bean paste mooncakes tomorrow, and I'm sure everyone will like it! "

Ingredients

500g Peeled Mung Beans
Some Water
Some Corn Oil
About 230g Sugar

Make Your Own Mooncake Fillings -------【smoky Green Bean Paste】

1. Wash and soak the peeled mung beans for 2 hours;

Make Your Own Mooncake Fillings -------【smoky Green Bean Paste】 recipe

2. Put it in a pressure cooker and add 1 cm of water under the mung bean;

3. Cover the pot and turn on medium heat;

4. After SAIC, turn the heat to low for 15 minutes, turn off the heat, and open the lid of the pot after the gas has cleared;

5. Crush it with a wooden spatula while it is hot;

6. Transfer to a wok, add about 50 grams of sugar, an appropriate amount of corn oil, and stir-fry on low heat until the sugar melts and the oil is absorbed by the bean paste;

7. Then add 50 grams of sugar, appropriate amount of corn oil, and stir-fry on low heat until the saccharified oil is absorbed;

8. Then add 50 grams of sugar for the third time, an appropriate amount of corn oil, and fry until the sugar and oil are all absorbed;

9. For the fourth time, add 50 grams of sugar, appropriate amount of corn oil, and continue to stir-fry until the sugar-melted oil is absorbed. At this time, the dough is not too large, and the bean paste is very sticky;

10. Tasted the sweetness, it was not sweet enough, added another 30 grams of sugar, and continued to stir fry;

11. Stir-fry until the mung bean paste is round, and when it is more laborious to stir, the finished product is very dry, and the mung bean paste is ready;

12. Shape the mung bean paste, not bad!

Tips:
The whole process of frying must be low fire and stirring constantly. Don't add sugar and oil at once. Add red bean paste in portions for better absorption. The amount of oil and sugar can be added according to your own taste! !