How to make mung bean paste 5, how to make mung bean paste

Here's how to make mung bean paste:

1. Rinse the mung beans with water, add an appropriate amount of water and soak for 1 2 hours, soak for a period of time, and save time when cooking. Add purified water to a pot and bring to a boil over high heat. The volume ratio of purified water to mung beans is 10:1.

2. Put the soaked mung beans in, boiling water to boil mung beans can save cooking time, the whole cooking process should be boiled, and the mung beans can be boiled faster. Bring to a boil over high heat, change to low heat and cook slowly until the bean skin floats up.

3. Use a colander to remove the bean skin, so that the taste of the fine sand of the mung bean paste will not be affected. After scooping the bean skin, use a spoon to keep pressing the remaining mung beans to make them puree. Do not add water during the stirring process, otherwise the boiled mung bean paste will separate from the water and sand.

4. Mung beans slowly turn into fine rustling mung bean paste. Serve hot in a cup or chill in the refrigerator. If you like sweetness, you can add some rock sugar or white sugar while it is hot.

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. When I strained, the sand was thin and the sauce was not good, so it had to be a little thicker, so I added a little bit of something on the strainer except for the mung 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.

Rock sugar rose mung bean paste.

Ingredients: 200 grams of mung beans, 80 grams of rock sugar.

Excipients: appropriate amount of roses, 20 lotus seeds.

Method] 1. Soak the mung beans in water in advance and wash the lotus seeds;

2. Put the mung beans into the rice cooker, pour in an appropriate amount of water, and transfer to the porridge cooking link;

3. When the time is up, open the lid of the pot, scoop out the flowering mung beans and put them into the strainer screen, and filter out the sand;

4. At the same time of filtration, you can put lotus seeds and roses into the pressure cooker, pour 500ml of water and transfer them to the rice link;

5. After filtering out the delicate bean paste, open the pressure cooker with lotus seeds, put in rock sugar, and after the rock sugar is completely melted, it is rose lotus seed syrup;

6. After chilling the rose lotus seed syrup and mung bean puree at the same time, pour the rose lotus seed syrup into the mung bean paste, stir well to make the rock sugar rose mung bean paste, the taste is cold and sweet.

Yogurt mung bean paste.

Ingredients: 200 grams of mung beans, 1 box of yogurt, appropriate amount of rock sugar, appropriate amount of cold boiled water, cold water (between 1600ml-2000ml).

Method] 1Wash the mung beans and soak them in cool boiled water for 2 hours;

2.Pour the beans into the pot with water, add cold water (the ratio of mung beans to cold water is between 1:8-1:10), open the lid and cook the mung beans on high heat;

3.When the water is boiling, remove the white foam floating on the surface of the soup, change to medium-low heat and continue to open the lid and cook for 20 minutes (the mung bean soup is green and clear, and the mung beans have not yet burst, which is the strongest time to remove the heat and relieve the heat);

4.After pouring out a part of the soup, cook the remaining soup and mung beans in the pot over medium-low heat (if there is less water in the pot, you can add some cold water) until all the mung beans are cracked and the bean paste oozes out (do not close the lid);

5.Change the heat to low, stir the bean paste with a spoon to avoid sticking to the bottom of the pan, and slowly reduce the juice;

6.When the mung bean paste in the pot becomes thicker, the bean paste and soup gradually turn light red, turn off the heat and put rock sugar to cool;

7.After the rock sugar is completely boiled, filter and squeeze the mung bean skin shell with a leak net and take sand;

8.Stir well the pure mung bean paste in the bowl, pour in the yogurt and mix well, and serve.

After soaking the mung beans with water, then put a pot to press him, take out the spare pot and wash it, put in the mung beans, add some sugar to his channel steel, and then fry it.

Ingredients recipe calories: kcal).

Ingredients: 250 grams of mung beans.

Borneol sugar to taste.

Method steps.

Prepare the required materials.

Soak mung beans in water for more than 2 hours.

Then wash the mung beans and slice the ginger.

Add the mung beans and ginger slices to the soup pot.

Add an appropriate amount of water.

Cover the pot, bring to a boil over high heat, turn to low heat and bring to a slow boil.

Boil until the mung beans are husked and sandy.

Finally, add an appropriate amount of borneol sugar and cook until it dissolves.

Precautions for the end of the finished product.

The amount of borneol candy should be added according to your own taste, and it is better to put the boiled mung bean paste in the refrigerator.

The ratio of mung beans and water is 1:8, rock sugar, and osmanthus is appropriate.

Method 1: Clean the mung beans and boil them over high heat in the ratio of 1 part mung bean and 8 parts water 2. Cook until the mung beans bloom and the bean skin floats. Remove the bean skin and set aside3, boil the mung beans as much as possible, then turn off the heat, use a strainer to remove the bean paste (mung bean soup for later use), and turn the bean paste into a bean paste. Or put it in a blender and whip it into refried beans.

4. Put the bean paste back into the mung bean soup and cook for a while, add rock sugar, and cook it into a uniform and pasty bean paste 5. Put it in the refrigerator after cooling, and put some osmanthus or honey to taste when eating6.

1. Clean the mung beans and bring them to a boil over high heat in the ratio of 1 part mung bean to 8 parts water.

2. Cook until the mung beans bloom and the bean skin floats. Remove the bean skin and set aside.

3. Cook the mung beans as much as possible, then turn off the heat, use a strainer to remove the bean paste (mung bean soup is set aside), and turn the bean paste into a bean paste. Or put it in a blender and whip it into refried beans.

4. Put the bean paste back into the mung bean soup and cook for a while, add rock sugar, and cook into a even, mushy bean paste.

5. Put it in the refrigerator after cooling, and put some osmanthus or honey to taste when eating.

6. The mung bean skin fished out is very nutritious, and it detoxifies the heat, mixed with brown sugar, and adds some mung bean soup, which has a unique flavor.

Tips: 1. Remove the bean skin for the sake of delicate bean paste, or you can directly put the boiled mung beans and the skin into a blender to puree.

2. Another way is to take out the bean skin and continue to cook. Stir constantly while cooking until the mung beans become a paste, but this is more time-consuming, and the refried beans are not easy to homogenize.

The preparation of mung bean paste is as follows:

Main ingredients: mung beans, rock sugar, water.

Main tools: pots, pots, colanders, spoons.

1. Rinse the mung beans with water, add an appropriate amount of water to the pot where the mung beans are placed and soak them for 1 2 hours, 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 beans over high heat until the mung bean skin floats, then adjust the heat and slowly boil over low heat.

3. Cook until the mung beans are peeled and turned into sand, remove the bean skin with a colander, and use a spoon to keep pressing the remaining mung beans to make them puree.

4. Then add an appropriate amount of sand sugar and stir to cook, wait for the sand sugar and bean paste to stir evenly and completely dissolve, then turn off the heat, and the delicious mung bean smoothie is ready.

Tips for making mung bean paste

1. Choosing high-quality mung beans is the key to making delicious mung bean paste. Good mung beans are full of grains, have no cracks, are bright in color, and have a delicate taste. When boiling mung beans, you can soak the mung beans in water first, and then boil them after soaking, which can make the mung beans easier to cook and the taste more delicate.

2. The sweetness of mung bean paste is also an issue that needs to be paid attention to in the production process. Generally speaking, the sweetness of mung bean paste should be controlled to a moderate level, if it is too sweet, it will affect the lead in the mouth. When boiling mung beans, you can add an appropriate amount of sugar or rock sugar according to your personal taste, which can make the mung bean paste more sweet and delicious.

3. The taste of mung bean paste also needs to be paid attention to. Generally speaking, the texture of mung bean paste should be delicate and smooth, and it should not be mushy or grainy. When boiling mung beans, you can add some vegetable oil or cream to make the mung bean paste smoother and more delicate.