1. Wash the peeled mung beans and soak in water for about three hours, and steam for 30 minutes.
2. Let it cool a bit, put it in a fresh-keeping bag, and grind it with a rolling pin until there are no particles.
3. Add corn oil to the pot, add mung bean paste, and stir-fry on low heat
4. Slightly collect water, add condensed milk, maltose, and mix well
5. Add some water to the powdered sugar and mix well
6. Stir-fry until it can form a dough
Tips:1. Maltose can appetite and relieve stomach pressure;
2. If you put fine sugar, add it when you put it in the pan to dissolve it;
3. I fill the whole pot noodles with corn oil, and I don’t feel too greasy when I eat it.
4. In the initial stage of frying, it can be a little high, but the stirring speed should be fast, otherwise it will splash.
