What is the weight of mung bean paste sold outside and how is it done?

Ingredients: 400 grams of mung beans, 200 grams of sugar, 100 grams of milk powder, 2 egg yolks, 60 grams of butter, 1 4 teaspoons of salt, appropriate amount of water (the weight of the final bean paste is about 1030 grams, please adjust the raw materials appropriately as needed).

Method: 1. Wash the mung beans and soak them in water overnight, put the soaked mung beans into a stainless steel pot and boil over high heat for 8 minutes.

2. Put the boiled mung beans in a blender while they are hot, add water and stir until pureed;

3. Put the stirred mung bean puree into a fine sieve and filter; (It's a rather time-consuming and laborious errand).

4. Put the filtered thin bean paste into a stainless steel pot, add 200 grams of sugar, 100 grams of milk powder, and salt and boil over low heat until saccharified;

5. Add 2 egg yolks and stir well, then add butter and stir well;

6. After adding all the ingredients, start the long boiling process, and be sure to keep stirring during the boiling period, and the fire must be adjusted to the minimum to prevent the pot from sticking. Boil and boil until you scoop up a spoonful of bean paste and don't drip on the spoon;

7. Cool the boiled bean paste filling naturally and put it in the refrigerator for 2 hours.

The finished bean paste filling is very delicate and has an excellent taste!

2. Mung beans will be very viscous during the stirring process, and the more you stir, the more sticky they become, so be sure to add water to stir. The amount of water should be moderate, if you add too much water, it will prolong the boiling time in the later stage.

3. The bean paste filling will splash around because it is very viscous during the boiling process, so I should pay attention to the protection of my hands, and my hands were scalded out of a big blister by the splashed sticky bean paste, and later I brought rubber gloves for the kitchen to solve this problem.

4. The production of this mung bean paste filling is a test of people's willpower, and the whole process takes about 3-4 hours. In particular, the later boiling takes about 1 hour, and it needs to be stirred constantly.

Boil the mung beans, boil them until they are soft, mash them, and add sugar.

Summary. Hello, one pound of mung bean paste is equal to 4000 ml.

Hello, one pound of mung bean paste is equal to 4000 ml.

1 mung bean is about, 1 liter is 1000 ml, 500 8 = 4000 ml, so 500 grams of mung bean is about 4 liters.

1.Shop for mung beans and prepare the ingredients.

As an indispensable raw material for making mung bean paste, you must first buy fresh mung beans, or you can choose to buy mung bean flour for mung bean paste. In addition, you also need to prepare brown sugar, white sugar, coconut milk or milk, glutinous rice flour, glutinous rice dough and other materials for later use.

2.Mung beans are soaked and cooked.

Soak the purchased mung beans in clean water for at least 4-6 hours to make them fully absorb water and become soft. After that, pour out the soaked bean water, add water, boil until the mung beans are soft and ripe, and then mash the mung beans with a spoon to make them into mung bean paste.

3.How mung bean paste is cooked.

Pour the mung bean paste into the pot, cook over low heat, add brown or white sugar, and add the right amount of sweetness according to personal taste. To add richness to the taste, you can also add the right amount of coconut milk or milk to enhance the flavor.

4.The making of glutinous rice balls.

In addition to mung bean paste, you can use glutinous rice flour and water to make glutinous rice balls and eat them with mung bean paste. First, the glutinous rice flour and water are mixed and kneaded into a dough, which is then broken into small pieces by hand, and then cooked in a pot until the glutinous rice dough floats up and can be removed for later use.

5.Setting up and selling.

The mung bean paste and glutinous rice dumplings are placed on the table, and the stalls are set up to attract customers to come and buy. In the process of selling, you can try a variety of creative ways and virtual grinding branch packaging methods to increase customers' desire to buy and improve the sales effect.

6.Tips:

In order to make a more delicious mung bean paste, you can also add osmanthus, coconut fruit, red dates, etc. to enrich the taste and enhance its nutritional value. At the same time, pay attention to the heat during the cooking process to avoid sticking the pot or burning, which will affect the overall quality. Last but not least, remember to keep your stalls neat and clean to provide customers with a quality shopping experience.

In short, it is not difficult to set up a stall to sell mung bean paste, you only need to choose high-quality raw materials, master the skills of the production process, make mung bean paste more tasteful and nutritious, and then match various creative packaging and selling methods, I believe it will attract more diners and achieve the perfect combination of commercial value and food experience.

1. Wash the mung beans and soak them in water for 20 minutes, soak them softly, and then remove them for later use. 2. Pour an appropriate amount of water into the pot and boil, put the mung beans in the water after boiling, first boil the mung bean skin over high heat until the mung bean skin floats, and then adjust the heat and slowly boil over low heat. 3. Cook until the mung beans peel and turn the sand, use a spoon to crush the mung beans into a puree, then add an appropriate amount of rock sugar and stir and cook, wait until the rock sugar and the bean paste are stirred evenly and completely dissolved, then turn off the heat, and the delicious mung bean smoothie is ready.

How to make mung bean paste.

Ingredients: mung beans, rock sugar, half a spoon of baking soda, appropriate amount of water.

1。Wash the mung beans, add water and 2 grams of baking soda and soak for about 6 hours

2。Pour out the soda, wash the mung beans repeatedly, add more than 2 times the amount of mung beans to boil, skim off the foam, turn to low heat and cook until half of the mung beans have turned into bean paste, and half of them can still be roughly seen in shape but are also soft.

3。Filter through a strainer to filter out the remaining sand from the bean skin.

4。Add sugar and mix well, continue to boil over the heat, stirring while boiling to avoid mush, and cook until thick. That is, when the spoon is lifted from the paste, the paste is lumpy and withered, not dripping, and it is good.

A little wordy:

1.Mung bean paste is best simmered in a casserole or soup pot on a coal stove, and it is best not to use an iron pot. Mung bean paste cooked in an iron pot will turn red.

2.Baking soda is added to make the mung bean paste and water blend better. The taste is also better, so it doesn't matter if you don't add it if you don't have it.

3.Water should be filled at once. Adding water halfway through the process will easily separate the mung bean paste from the water.

4.If you have orange peel, add two pieces, there is definitely an unexpected good taste, I often add it.

5.You can also add condensed milk and sugar osmanthus at will according to your taste preferences

As far as I know, it will naturally crumble when it is cooked, then put some sugar and ice it.

Cooked in a blender to crush.

Put the soaked mung beans in a pressure cooker, cover the beans with water (don't be afraid of more), and press for 15 to 20 minutes. After opening the lid, use a sieve to filter and peel (the beans are poured into the strainer together with water), and the strained sand is directly put into another pot to add a small amount of milk or water (if there is more water before, you don't need to add water) to boil to your favorite concentration, and finally add sugar to boil You can also add milkshakes, crushed ice, etc. according to personal taste, simple and delicious