1. Remove the groceries from the mung beans, wash them, and soak them in water for 20 minutes.
2. Power on the rice cooker and start to cook mung beans.
3. If you feel that there is too much water, you can scoop out some of the water halfway.
4. The boiled mung beans should not have any soup at all, they are grain by grain, and the grains are dry.
5. Crush it with a rolling pin, or crush it with your hands.
6. Put oil in the pot, fry the red bean paste until it is dry, heat it on a low heat, and stir it with a wooden spatula; then add the sugar.
7. This process will take a long time, until the mung bean paste is in a relatively dry state and is basically not stir-fried, then the heat can be turned off.
8. Dump the red bean paste into balls, eat it directly or make fillings.
Tips:1. Boil mung beans until the flowers are broken.
2. Granulated sugar can be changed to rock sugar, which has a better taste and higher melting point, so it will not be prematurely coked during the long-term frying process.
3. Do not add the oil at once, but add it in portions.
