Kneel for mung bean paste recipe, simple recipe for mung bean paste cooking method of mung bean past

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; (This is 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! Hint:

1. Do not throw away the coarse bean dregs left after filtering, add butter, milk powder, sugar, and egg yolk to heat and mix and let cool, which can be used as the filling of mung bean cake. 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.

If you are not patient enough, don't do it if you are not careful enough.

Preparation of mung bean shaved ice (mung bean smoothie) mung bean shaved ice:

Ingredients: 100 grams of mung beans, sugar, ice cubes, condensed milk, syrup (optional).

Method: 1, wash the mung beans and add 4 times the water, boil over high heat, turn to low heat and boil for about 30 minutes until crispy, pay attention to observe not sticking to the pan halfway 2, add sugar to taste 3, put the ice cubes into the ice crusher to make a smoothie 4, put the smoothie into a bowl 5, spread the appropriate amount of boiled mung beans on the smoothie 6, add condensed milk 7, add a small amount of syrup It is best to use a special cake crushing machine for crushing ice, and if you use a blender, you should use the part of the machinery that stirs hard objects to avoid damaging the blender. Try to keep the ice cubes small.

When boiling mung beans, you can soak or fry them in advance, which can speed up the boiling speed. How to cool off mung bean paste (homemade dessert) Ingredients:

150g of mung beans, appropriate amount of water, 35g of rock sugar

Process: 1. Wash the mung beans, soak them in water, cover them with plastic wrap, and refrigerate them overnight;

2. Bring the water to a boil in the pot, pour in the soaked mung beans (the water is 2-3 times higher than the height of the mung beans, depending on the consistency you like), and then cover and boil over low heat (note: it is easy to overflow at this time, you can slightly open the lid of the pot).

3. Break the boiled mung beans with a blender and form a paste;

4. Pour the mung beans back into the pot, add rock sugar to boil, and let cool.

Refrigerate for 1 hour, or add crushed ice to a bowl for more flavor.

Tips: 1. It takes at least 8 hours to soak mung beans, because the weather is hot, put the soaked beans at room temperature, I am afraid that there will be a peculiar smell, so I go to the refrigerator for insurance.

2. Boiled mung beans must be boiled rotten (that is, boiled open), which is what my mother said: bloom and bloom! o( )o This step, which is about 25-30 minutes, is not too long.

3. The sugar can be boiled in the 4th day, and it does not take too long. (The amount of sugar is added according to personal preference).

4. Mung beans are benign, you can add 2 slices of ginger to boil together.

Of course, if you want speed, you can also use a pressure cooker, but I really don't like it.

Questions about mung beans:

Mung beans are a good thing, this is a well-known thing, don't talk about mung bean color change because of a mung bean master, as long as the ingredients are used reasonably, do not blindly exaggerate their efficacy, there is nothing bad.

In such a scorching heat, drinking a bowl of mung bean paste is refreshing.

Details of the preparation of creamy mung bean paste (red bean paste) Cuisine and efficacy: dessert Dim sum.

Taste: Sweet Process: Boiled cream mung bean paste (red bean paste) Ingredients: Ingredients: 350 grams of mung beans.

Excipients: 150 grams of condensed milk (sweet, canned) Teach you how to make creamy mung bean paste (red bean paste), how to make creamy mung bean paste (red bean paste) to be delicious 1Wash the mung beans, put them in the pressure cooker with water, cover the pot, do not add the pressure limiting valve, and boil for half an hour after steaming;

2.Then use high heat, upper valve, change to low heat for a while, and turn off the heat after 15 minutes (so that boiling mung beans will bloom and turn into sand);

3.When eating, put an appropriate amount of condensed milk into the bean paste soup, stir it, and then eat. Detailed introduction to the practice of brown sugar mung bean paste Cuisine and efficacy: children's recipes Heatstroke prevention recipes Heat removal recipes.

Taste: Sweet Process: Cooking Brown Sugar Mung Bean Paste Ingredients: Ingredients: 60 grams of mung beans.

Seasoning: 10 grams of red sugar teaches you how to make brown sugar mung bean paste, how to make brown sugar mung bean paste to be delicious 1Wash the mung beans and soak them in water to soften and set aside.

It clears away heat and detoxifies, quenches thirst, and has an auxiliary effect on children's frequent sores and boils.

Put half a pound of mung beans and half a pound of sand.

1. Raw materials: 50g of mung beans and 100g of japonica rice.

2. Method: Wash the mung beans and japonica rice. Put mung beans and japonica rice into the pot, add about 500g of water, and cook until the rice juice is sticky, then you can eat it off the heat. Take 1-2 times daily.

3. Efficacy: Mung bean is a very good heatstroke food, which can clear away heat, detoxify and relieve pain, diuresis and dehumidification, match with japonica rice, cook into porridge, and can strengthen the spleen and invigorate qi, nourish blood and nourish Jin, and is indeed a good product for summer heat.

The steps of making the dust method of authentic mung bean paste are as follows:Ingredients: 150g mung beans, 50g rock sugar.

1. Prepare the mung beans.

2. Soak in water for two hours.

3. Health pot, choose the soup mode, add rock sugar, and it will boil in about 30 minutes.

4. Put the boiled mung beans into the soymilk machine, select the juice mode, and swim the ridge in about five minutes.

5. It's done, it's more delicious after freezing.

500 grams of mung beans, appropriate amount of water, appropriate amount of rock sugar, appropriate amount of sandy brown caster sugar, appropriate amount of vegetable oil.

Step 1: Soak mung beans.

Put the mung beans in a pot, add an appropriate amount of water, soak for about 2 hours, and pour the water away. Then add an appropriate amount of water, light the fire, cover and boil. Cook until the mung beans are soft, soak them to the brim, turn off the heat and pour out the top water of the mung beans.

Step 2: Grind the mung beans.

Pour the freshly scalded mung beans into the grinder, and start the grinder to grind the mung beans finely. After a while, the mung bean paste will take on a delicate and smooth texture. Set aside the mung bean paste.

Step 3: Stir-fry the sugar greens.

Take an appropriate amount of granulated sugar, heat the casserole, add the granulated sugar, and fry the sugar over medium heat until browned. Stir-fry the sugar with chopsticks until the sugar turns a sandy brown. Then add some water to the stool and melt the sugar.

Step 4: Adjust the mung bean paste.

Put the ground mung bean paste into the pot, add an appropriate amount of rock sugar, pour in an appropriate amount of water, stir well, wait for boiling, turn to low heat and cook for 10 to 20 minutes. The heat should be moderate so that the taste of mung bean paste can achieve the best effect. After cooking, put it on a plate to cool a little, and finally drizzle some vegetable oil to form a film on the surface, and then it is ready to eat.

Notes:1The mung beans should be soaked for a period of time, so that the cooked mung bean paste tastes better.

2.The sugar should be stirred constantly, and the heat should be moderate to avoid sticking to the pot.

3.In the final oil ring to search the coarse base node, the amount of oil should not be too much, so as not to affect the taste of the mung bean paste.

The steps to make homemade mung bean paste are as follows:Preparation: mung beans, old rock sugar, lemon slices, water, porcelain plate, casserole, etc.

1. Prepare an appropriate amount of mung beans. Roll out.

2. Wash with water, pour boiling water into it, and soak the mung beans for 10 minutes.

Allow to cool after a few minutes, cover with plastic wrap and freeze the mung beans overnight.

4. Prepare to stare at a piece of old rock candy and a slice of lemon.

5. Add water to the pot and pour the mung beans into the casserole with cold water.

6. Add two small lemon slices and bring to a boil.

7. Cook over medium-low heat for 20 minutes, put the rock sugar in it, stir it with a spoon until the rock sugar melts.

8. Cook over low heat until the mung beans come out of the sand, remove the mung bean skin on top and turn off the heat.