Mung bean paste method, mung bean paste method and recipe

Ingredients: 50 grams of glutinous rice flour, 30 grams of sticky rice flour, 20 grams of flour, 180 grams of pure milk, 20 grams of corn oil, 40 grams of sugar.

Steps:1Milk, sugar, corn oil three ingredients stir well2

Mix three flours, pour them into a basin and stir into a thin batter 3Let the batter sit for 30 minutesPut in a pot and wrap it in plastic wrap and steam for 25 minutes.

5.Stir the steamed batter while it is hot and smooth 6Wait for it to cool down and the ice skin is ready.

7.The noodles and stuffing are divided into 8 equal parts of 8Press the flat wrap stuffing and rub the round 9

Wrap all and press with moon cake mold 10After all the pressure is done, the snowy skin mooncake is completed. 11.

Refrigerate for 4 hours and eat.

Soak the mung beans in the refrigerator overnight, peel and wash them and put them in the pot, steam them over high heat for about 40 minutes, crush them with a spoon and press them into a puree through a sieve, heat the oil in the pot, add the mung bean puree and stir-fry it until it is dry, add an appropriate amount of sugar, and stir until it melts.

If you want to make delicious mung bean paste, you need to put a t on the pot, and then put the cleaned mung beans in this t and steam for about two hours to steam the mung beans until soft, and then mix them with sugar to make mung bean paste.

Choose the best mung beans to soak in water for a day and a night, and mix some noodles directly when you make them.

First of all, wash the mung beans. After washing, put the kettle on the pot. Who doesn't rot for an hour. Later, in. Take it out and let it cool, and put sugar on it when it cools. Such. Just make the mung bean paste.

Finish all the mung beans and add rock sugar. There are various kinds of flour put inside. It's delicious when it's stuffed again.

After boiling the mung beans, remove the mung bean shells, then strain the mung bean paste with gauze and knead it into a filling.

This mung bean nature, first you have to have mung beans to crush it, and then wrap it.

Ingredients: 250 grams of mung beans, 190 grams of sugar, 120 grams of peanut oil.

Steps: Wash the mung beans and soak them in water overnight;

Pour the mung beans into the pressure cooker bowl together with the soaked water, add an appropriate amount of water as appropriate, and the amount of water is basically less than an inch of mung beans;

The pressure cooker is pressed for 15 20 minutes, then the power is turned off, turn off the heat, do not remove the lid and continue to simmer for about 10 minutes, the state of the beans is basically all flowering;

The pressed mung beans and soup are cooled and transferred to a food processor to form a paste;

Weigh the white sugar and peanut oil for later use, and pour the bean paste into a stainless steel pot or non-stick pot;

Turn on medium-low heat and put in the pot, pour in all the white sugar after the bean paste boils, and stir constantly;

until the white sugar is fully dissolved;

After that, add the peanut oil three times, each time to ensure that the added peanut oil is completely stirred and absorbed, and then add the next time;

Remember to keep stirring throughout the process, as the more time passes, the more water is lost, and the more resistance of the bean paste will be when stirring. This is the state at about 30 minutes after the fire;

Continue stirring, and the bean paste roughly transforms into the appearance of refried beans;

Stir until there is a slight oil analysis, no longer thin and soft and not too porcelain, at this time the bean paste is basically the same;

Dry to room temperature, take out a little bean paste, and knead it into a round ball, which is oily and smooth, indicating that the bean paste has been successful.

Tips: It is recommended to use non-stick pans for stir-frying bean paste, and stainless steel pots and pans can also be used to effectively avoid sticking;

Don't be greedy for too much water when pressing mung beans in the pressure cooker, if there is too much water, the operation time of the frying process will be extended accordingly;

Stir-frying bean paste is a hard work, and you have to be patient and keep stirring throughout the whole process, and the specific time varies with the amount of ingredients;

Ingredients: 400 grams of mung beans. Excipients: appropriate amount of water, 20 grams of butter, 120 grams of caster sugar.

Steps: 1. Soak the mung beans one night in advance.

2. Pick out the bad ones after soaking, then wash them, pour them into the pot and add an appropriate amount of water.

3. Then turn on high heat and bring to a boil.

4. Turn to low heat and cook for 10 minutes.

5. Pinch it with your hands, it is easy to crush it.

6. Then scoop up the mung beans and drain the water.

7. Pour the mung beans into a food processor.

8. Then break the mung beans, if you want to be more delicate, you can use an electric blender.

9. Heat a non-stick frying pan, add butter, melt the butter and pour in the mung bean paste.

10. Fry the mung bean paste and then add caster sugar.

11. Continue to stir-fry until thick and dry.

12. Finally, put it in a crisper box and let it cool, and then freeze it in a cold box for storage.

Material. 300 grams of mung bean kernels, 400 grams of water, 90 grams of trehalose, 30 grams of white sugar, 40 grams of unsalted cream.

Method. 1. Soak the mung bean kernels in water for 3 hours. When the time is up, pour out the water, add 400cc of water to the pot, and put 2 cups of water in the outer pot (rice washing cup). Put it in an electric pot and steam it.

2. After steaming, take it hot, add cream and sugar and stir. If you prefer a creamy texture, use a blender or juicer to beat it after steaming. You can also skip it directly, and it has a granular texture when you eat it.

3. You need to use a non-stick pan, fry the mung bean puree dry, stir-fry until the mung bean puree does not slide, remember to use low heat and keep stirring, otherwise the mung bean puree will burn.

4. Come back to the pot, and you're good to go....Fresh mung bean puree should be eaten as soon as possible.

You can soak the mung beans in water for a while, and the soaked mung beans should be cooked in a pressure cooker, pressed, and put white sugar on them after cooling, and the mung bean filling is done.

Rinse the mung beans and add them to the pressure cooker, adding water about three fingers below the mung beans.

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Turn on the voltage for 25 minutes, at this time the mung beans have bloomed, use a colander to remove the mung beans and control the moisture.

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Whip the mung beans in a cooking cup and pour them into a nonstick skillet.

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Slowly boil the mung bean paste over medium-low heat, and add corn oil in batches, turning often halfway.

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When the bean paste becomes slightly thicker, add the sugar.

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Stir-fry until the bean paste is very sticky.

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Wash the mung beans and soak them for more than half a day in advance.

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2.Put it in a pressure cooker and add about double the water, and after steaming for about 20 minutes, the mung beans are soft and rotten.

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3.Transfer to a food processor and puree.

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4.Stir-fry in a non-stick skillet over medium-low heat. (** is under the light of the hood, so the color is red) space.

5.When it is thick, add the sugar and continue to stir-fry.

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6.Add corn oil in three times and fry until the corn oil is completely absorbed (each time you add corn oil, fry until the oil is completely absorbed by the bean paste, and then add the next oil), and finally fry until the spatula has resistance, and it is very laborious.

A home-cooked recipe for mung bean paste filling. Soak the mung beans in cold water at night. Wake up in the morning.

Put it in a pot. Cook rotten. Drain the water and add sugar.

Once it's stirred, it's ready to use later. Put the hair on the good noodles. Steelyard.

Leather. Wrap the bean paste in it and let it rise for a while before steaming.

The homely practice of mung bean paste filling: wash the mung beans, put twice the water, boil over high heat, after 10 minutes, turn to low heat, cook slowly, and when the beans are completely cooked, you can turn off the heat, crush the mung beans with a spoon, and then pass the gauze, remove the bean skin, and the bean paste is ready.

First of all, wash the mung beans and put them in water to soak overnight;

Then, put the soaked mung beans into the electric pressure cooker, the amount of water is not over the mung beans, do not put more, and cook for about half an hour;

Finally, put it in a food processor and break it, add an appropriate amount of sugar and cooking oil, and stir well.

According to your description, the homely practice of mung bean paste is to soak the mung beans and cook them in a pressure cooker, remove the mung bean shells, and then stir them into mung bean puree, add white sugar and stir them to directly become mung bean paste filling.

Wash the mung beans and soak them at room temperature for about 3 4 hours, put the soaked mung beans into the rice cooker and add water, the amount of water is less than 1 cm of mung beans, and press the cooking button. After cooking, add an appropriate amount of sugar to the pot and press and mix well, which is convenient and easy to operate.

Wash the mung beans and soak them for a day in advance, soak the skin and dispose of the skin by hand, and then steam it in a pot. Put the sugar out of the pot and stir well, then put it in a pan and stir-fry until it is sticky, and it's OK.

Under the mung bean paste, first of all, soak the mung beans for 24 hours, then cook them in the pot until one year, then put them soft, filter out the water, mix the beans with water, put them in the pot, add you and sugar, and fry them until they are together.

If you are willing to do it yourself, then you can soak the mung beans in water in advance, and then put them in a pot to cook, when boiling and crushing, you must wait for the water to basically volatilize, and then press these mung beans with a spoon to crush them, add some white sugar to become mung bean paste, and then you can do anything to put it in.

First of all, the mung beans are soaked in cold water overnight, then the mung beans are washed and boiled in the pot, the mung beans are cooked, boiled dry, crushed with a spoon, added sugar, and mixed thoroughly.

Remove the impurities from the picked mung beans and soak them well. Put the pot and cook it for him. Then use. with a spoon. Crush him. The more you sleep, the better, and then add the sugar. Pinch into smaller fillings.

Soak the peeled mung beans in water overnight.

Soak and wash and steam in a steamer over high heat for 20 minutes.

After steaming, put it in a food processor and add 150 grams of water to puree.

To make a delicious mung bean paste filling, you need to put the mung beans in the pot and cook them until they are soft, then take them out and filter out the shells of the mung beans, and then knead them into a filling.

First, soak the mung beans for a day, then cook the legs into a puree, and make a long mung bean puree, which is the method of mung bean paste.

Ingredients: 4 servings.

375 grams of mung beans.

Accessories. 120 grams of corn oil and 180 grams of white sugar.

How to make mung bean paste filling:

Ingredients: 400 grams of mung beans, 100 grams of sugar, 100 grams of oil.

Excipients: appropriate amount of water.

1. Remove the broken beans and dirty things from the mung beans, and scrub them with water repeatedly. I cooked it directly in an electric pressure cooker, so I didn't soak the beans.

2. Drain the mung beans, put them in the inner tank of the electric pressure cooker, and add an appropriate amount of water. Don't use too much water, just a little higher than the level of the mung bean. If it's a soaked mung bean, the amount of water is a little less.

3. Turn on the electric pressure cooker, press for about 20 minutes, and cook the mung beans until soft. If you cook it in a regular pot, it will take a little longer.

4. Allow the boiled mung beans to cool slightly, then pour them into the mixing cup of the wall breaker or food processor, and whip them into a delicate mung bean paste.

5. Put 100ml of cooking oil in the pot, pour the mung bean paste into the pot, heat over low heat, and slowly stir-fry with a spatula until the cooking oil is completely integrated into the bean paste.

6. Add 100g of white sugar to the pot, keep the heat low, and continue to stir-fry. When the sugar melts, the mung bean paste becomes thinner.

7. Fry until the spatula can feel the resistance, and the mung bean paste is in a relatively thick state, and it's OK.