I would like to ask how mung bean paste can be made to taste better

Ingredients: about half a kilogram of mung beans, 2 grams of baking soda, 2 grams of green tea powder, about 30 grams of potato starch, and 100 grams of sugar

Method: The practice of mung bean paste——

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.

It takes about 1 and a half hours, not including the time it took to soak the mung beans

There is a trick to peeling homemade mung bean paste, and Sister Shandong Lili will teach you a new method, which is simple and fast, and super delicious.

01. Prepare the mung beans for the mung bean paste popsicle first, wash the mung beans and put them in the wall breaker, put in the appropriate amount of water, the appropriate amount of rock sugar, and then select the pure soybean milk function above to start running the machine. It takes about 30 minutes to make the mung bean paste, and then prepare the popsicle mold that has been made in advance, you can put these beaten mung bean paste into the popsicle mold, preferably add a little honey bean. Put the mold directly into the freezer of the refrigerator and freeze it for about an hour, and after an hour, take out the popsicle sticks and remove the mold to eat a very delicious mung bean paste popsicle.

02. Chilled mung bean paste This is also a very delicious delicacy, prepare an appropriate amount of mung beans, baking soda and rock sugar, first of all, put the mung beans in water and soak them, we can add half a spoon of baking soda to them before soaking mung beans. The reason why baking soda is put is actually to make the mung beans more soft and rotten, so that it is easier to sand when soaked. <>

After putting baking soda, we have to soak it for too long, about 20 minutes, after soaking, we clean the mung beans, put in a lot of water, and start to boil. It is not recommended to cover the lid when boiling mung beans, otherwise the boiled mung beans will turn red, and the mung beans cooked without a lid are very green. <>

After the heat is boiled, we can turn off the heat a little lower, and then cook slowly, cook for about half an hour, we can see the mung bean skin slowly floating, at this time, we can turn off the heat, and then use a spoon to scoop up all the mung bean skin inside. After removing the mung bean skin, continue to boil over low heat for a while, at this time, keep stirring with a spoon while boiling. After you see that there are big bubbles in the pot, you can turn off the heat, and after turning off the heat, you can put in an appropriate amount of rock sugar, and you can generally use its residual temperature to melt the rock sugar.

Finally, we sift the boiled mung bean paste so that we can make a very delicate mung bean paste.

It can be made into mung bean cake, mung bean smoothie, milk mung bean paste pudding, mung bean porridge, mung bean cake, these methods are very simple and very nutritious.

You can make mung bean ice cream, mung bean paste, mung bean cake, all of which are particularly delicious, especially in summer, mung bean paste is simply a savior.

It can be made into milk mung bean paste pudding, after the mung beans are washed clean, and then boiled over high heat, the cooked mung beans bloom and add a large piece of rock sugar to taste, to make the pudding, you need to scoop some mung bean soup out, and the rest of the mung beans are beaten into mung bean paste, and then the milk is boiled, add the pudding powder according to the ratio of 1:10 and stir evenly, and after it cools, it becomes mung bean milk pudding.

You can make mung bean paste pudding, mung bean paste ice, rock sugar rose mung bean paste, rock sugar lotus seed mung bean paste, kelp mung bean paste, mung bean paste glutinous rice balls and so on.

Make it into bread. Ingredients: 300 grams of high flour, 50g of eggs, 3 grams of yeast, 130 grams of milk, 30g of butter.

Excipients: 200 grams of mung bean paste, 20 grams of white sesame seeds, 1 2 teaspoons of salt, 30 grams of sugar.

Steps: 1. Ingredients: 300 grams of high flour, 3 grams of yeast, 1 2 teaspoons of salt, 30 grams of sugar, 50g of eggs, 130 grams of milk, 30g of butter, an appropriate amount of mung bean paste, a little white sesame seeds, salt and sugar diagonally, pour in milk flour and yeast.

2. Add butter to start mixing dough.

3. You can pull out the glove film.

4. Ferment to 2 to times the size, stick the powder on the hand and poke a small hole without retracting the fermentation is over.

5. Divide the dough and roll it round and relax for 15 minutes.

6. Roll it out into an oval shape.

7. Roll up from the mountain.

8. Pour in an appropriate amount of mung bean paste in a round shape.

9. Wrap the mouth and face down for secondary fermentation.

10. Ferment to twice as large as the original egg wash and sprinkle with white sesame seeds.

11. The upper and lower tubes are baked at 180 degrees for 23 minutes.

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.

Mung bean paste, a very cool dessert to relieve the heat, its method is very simple, eat it chilled or put it in a snack, it is delicious. If you like it, you can follow along to ensure that the mung bean paste is delicate and sweet.

Mung beans are a very hot and hot coarse grain, we soak the mung beans in advance for half a day, and then take a larger ceramic pot, put the mung beans into it, add a small amount of water, boil, remember, first cook over high heat, so that the mung beans can quickly peel, and then boil over low heat, so that the mung beans can quickly turn the sand, boiling mung beans may take a long time, we had better stay by the side, keep adding water to the mung bean paste, so as not to boil to a dry pot. At the same time, we also have to add some rock sugar or white sugar to taste, you can add sugar while adding water, and then use a spoon to cook a few times from time to time, and slowly wait for the mung beans to get sandy, in fact, mung beans and red beans are not very easy to sand, so you need to be patient to wait, about an hour or two, the mung beans will be soft and peeling, and then cook for about half an hour, the mung beans will turn the sand. We put the boiled mung beans out, find a slightly larger filter cloth drawer, slowly filter out the mung bean skin, the rest of the pot is mung bean paste, we take the mung bean paste to the refrigerator to refrigerate and chill it, when the weather is hot, take it out and drink a cup, fine mung bean paste, cold and cool, refreshing and refreshing, drink not only to relieve the heat and relieve greasy, but also to strengthen the stomach and spleen, if you feel that there is not enough ice, you can add some fine smoothies in it, and then put some honey beans, the taste is better.

The mung bean paste will solidify after cooling, and a spoonful of lard can be put in it, which can be made into a filling and wrapped in snacks, but the premise is that when boiling the mung bean paste, we don't put too much water, try to keep it very thick, so that it can become mung bean paste after solidification. I like to use mung bean paste to make mung bean puff pastry cake, and a piece of puff pastry noodles, press it into a small round cake by hand, wrap the mung bean paste inside, close the mouth and press it into a cake shape, and then dip it in a layer of sesame seeds on the outside and put it in the pot to fry the two sides of the golden, fried mung bean pastry cake, take the knife all in half, the delicate mung bean paste flows out of it, you can taste a very refreshing mung bean taste, and the puff pastry is also very sweet.

Mung bean is a must-have coarse grain in winter and summer, it can go to the fire and reduce noise, friends who often drink mung bean paste, the stomach and intestines will be very healthy, and the appearance will be very young. In fact, red beans and mung beans can be made into smoothies, and it is too enjoyable to have a cup of mung bean paste on a hot summer. In winter, you can make a bowl of hot mung bean paste, which is delicate and dense, sweet and delicious.

a) Soak mung beans.

This is the first trick to the good taste of mung bean paste, we need to wash all the prepared mung beans several times, and remember to pick out the bad mung beans among them to prevent affecting the taste. Soak the cleaned mung beans in cold water for at least two hours, and add about 5g of baking soda to the mung beans before they are ready to take them out, stir well and soak them for 15 minutes. The purpose of this is to make the mung beans sand better, and after cooking, they will not be layered, and the taste will become more delicate.

b) Boil mung beans.

This is the second trick of mung bean paste to taste, after soaking the mung bean mixed with soda powder, you can start boiling water, the amount of water is generally about 8 times that of mung beans, and the water is boiled directly. You can hold the mung beans into the boiling water, and then continue to boil over high heat, in the process of cooking, in order to separate the mung bean skin and meat, we must know how to use a spoon to stir the mung beans constantly, and then see the mung bean skin float out, then use a colander to remove it.

3) Drain the water over low heat.

After boiling the mung beans on high heat for 15 minutes, we can change the heat to low heat, at this time the mung beans in the pot have become very thick, and most of the mung bean skin has been removed. However, in order to make it taste better, it needs to continue to simmer slowly over low heat. And in the process, don't forget to stir, and wait until the mung bean paste is boiled into a paste, then you can put it out to cool and add sugar, and then put it in the refrigerator to refrigerate.

Well, the above is the authentic method of delicious mung bean paste, do it according to this method, ensure that the mung bean paste you make has a thick and super delicious taste, and a bowl in summer to ensure that the summer is full.

First, soak the mung beans for 12 hours, then cook them in a pressure cooker, and you can put more water; Put the pressed mung beans into a blender and crush them, so that the texture will be more delicate; Heat the pot, add a small amount of salad oil, add the processed bean paste, stir-fry most of the water, then add an appropriate amount of salad oil, and continue to stir-fry; After that, add an appropriate amount of sugar according to your taste, and keep stir-frying, avoiding pasting the pot, until you feel that you need to use force when turning the bean paste, and you can almost turn off the heat.

It is best to put some rock sugar in the mung bean paste. Mash the cooked mung beans and let them stand to remove the excess water, then pour in rock sugar and stir to eat them directly!

First, wash the mung beans, bring them to a boil over high heat, and remove the beans with a strainer or put them in a blender. Add rock sugar and cook until paste. Put it in the refrigerator and refrigerate, remove the mung bean skin, mix with some sugar, and add some mung bean soup to make it.

You can add some white sugar to this mung bean paste, then stir well, and add a small amount of butter to make the mung bean paste very delicious.

Mung bean paste is a very good food to relieve the heat. Clear away heat and heat, detoxify and relieve pain, diuretic and dampness. Mung beans are sweet, cool, and effective

It has the effect of clearing heat, detoxifying and dispelling fire, and is a traditional Chinese medicine commonly used in Chinese medicine to relieve a variety of food or drug poisoning. Mung bean paste is unique for its smooth and sweet, heat-clearing and relieving heat, and unique flavor, and is well-known in Yangcheng. For more information about how to make mung bean paste delicious, please refer to it!

1.Wash the mung beans and bring 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 puree (mung bean soup is set aside), and turn the bean into a remedy. Or put it in a blender and whip it into refried beans.

4.Put the refried beans back into the mung bean soup and cook for a while, add rock sugar, and cook until it is evenly and mushy'Enough bean paste.

5.After cooling, put it in the refrigerator and refrigerate, and you can put some osmanthus or honey to taste when eating.

6.The mung bean skin taken out is very nutritious, and it is mixed with brown sugar and 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.

3. Whether mung beans need to be soaked in water before boiling, there seems to be a different theory. I think mung beans are very good to cook, so I never soaked them beforehand.