Mung Bean Jelly + Bean Dregs Mantou
1.
Soak mung beans in water overnight and put them in the refrigerator in summer
2.
Then put it in the wall breaker, put almost three times more water than mung beans, break the beans, and filter them on gauze
3.
We use the filtered bean dregs to make steamed buns, and the rest of the bowl will continue to settle for about three hours
4.
After the mung bean flour has settled, pour out the water on it, stir the remaining mung bean starch and set aside, boil a small bowl of water + a spoon of salt in a pot
5.
Pour in mung bean flour and start cooking on low heat
6.
Be sure to boil and become agitated. At first, it will become agglomerated. As you continue to boil and stir, the agglomeration will disappear.
7.
Cook until it bubbling, lift it up like this, it’s fine, I seem to have cooked it for less than 10 minutes, don’t cook too thick or too thin
8.
Put it in the mold and let it cool. Brush the mold with oil first. The mung bean flour will solidify as long as it cools a little bit, so it won’t stick to the mold.
9.
Minced garlic + Laoganma three diced spicy seeds + chili oil + soy sauce + vinegar, wait until the cold skin is ready, cut it in a bowl, drizzle the seasoning, and eat!
10.
Okara + flour + a spoon of sugar + yeast, live into dough
11.
Once fermented, steam it for 15 minutes when it is done, and then open the lid for another five minutes
Tips:
1. The jelly made from mung beans is a bit squishy, not the kind that is very strong.
2. You can buy ready-made mung bean starch to make it, which is simpler, but there is no bean dregs.
3. The sauce mixed with jelly can be made according to your preference. You can also put some cucumbers in it, which is more refreshing.
