Mung bean paste

Overview

I never have the heart to make mung bean paste. Because mung beans seem to have to be peeled. It's a troublesome job if you think about it. I got tired of making red bean paste, so I finally decided to make mung bean paste. - Peel. Looking around for a reference. But suddenly I discovered that Mr. Shishang’s mung bean paste turned out to be... . . . No peeling? ! Great joy, let’s go first without peeling! The skinned version will be saved for later! As usual, I stewed the mung beans in a water-proof electric stew pot, but there was a drawback - the mung bean skin turned red. After sifting, the skin color and flesh color are mixed together, not at all light like mung beans. At first glance, it might be mistaken for red bean paste.

Tags

• snacks
• home cooking
• students
• mung beans
• peanut oil
• fine sugar

Ingredients

Steps

1. 1 Mung beans

   

2. 2 Wash and drain

   

3. 3 Pour into a large bowl and add water until full

   

4. 4 Close the plate and put in the electric stew pot

   

5. 5 Set to low temperature and simmer overnight

   

6. 6 Remove from the pan when cooked and cool slightly

   

7. 7 Filter

   

8. 8 Obtain delicate mung bean puree

   

9. 9 Pour into the pot, add sugar and stir-fry over medium-low heat

   

10. 10 After frying, add oil and continue to stir-fry

    

11. 11 Finally, it becomes a non-sticky dough and is taken out of the pan