Make your own mooncake fillings --- mung bean filling
Overview
Main effects of mung beans: Mung beans are cool in nature and sweet in taste. Drinking them regularly can relieve summer heat and quench thirst. Since they have diuretic and qi-relieving effects, drinking them after food or drug poisoning can also clear toxins from the body. It also has certain effects on heat swelling, hot thirst, heat dysentery, acne, etc. Detoxification: The heat-clearing power of mung beans is in the skin, and the detoxification power is included. Therefore, if you just want to cool off the heat, wash out the mung beans when making soup and boil them over high heat for about 10 minutes. Be careful not to cook them for a long time. The soup cooked in this way is green in color and relatively clear. There is no need to eat the beans together when drinking, as it can achieve a good cooling effect. If it is to clear away heat and detoxify, it is best to boil the beans. This kind of mung bean soup has a turbid color and poor heat-relieving effect, but it has a stronger heat-clearing and detoxifying effect. Experts remind: Mung beans are cool in nature, so people with spleen and stomach deficiency, insufficient kidney qi, and low back pain should not eat more. How to make mung bean soup to dispel summer heat - In the scorching sun, many families often cook some heat-clearing and dispelling products to share with the whole family in summer, such as mung bean soup, winter melon soup, etc. However, when making mung bean soup, sometimes the soup will turn red and muddy due to the cooking time being too long, and it will lose its characteristic flavor. When Dabao saw me peeling the mung beans, he asked his mother why you wanted to peel them off. I said that if you don't peel off the skin, it will be dark green, not as beautiful as golden. He just pouted and said, Mom is so wasteful. I asked him why he said that, and he replied: You usually tell me not to waste it, and you also say that the skin is also nutritious. Then peeling it off isn't a waste. Could it be that you are lying to me? I told him: If you don’t peel it, it won’t have a beautiful color. He replied: Isn’t dark green beautiful? Isn’t the natural one more beautiful? Why bother? Well, since the children are telling me not to waste, let’s make dark green bean paste. If you like golden brown, peel off the skin.
Tags
Ingredients
Steps
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Ingredients; 650 grams of mung beans, 100 grams of blended oil, 120 grams of white sugar
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.Pour into an electric pot and cook until cooked.
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.Pour into the food processor, add half of the white sugar and beat until fine (beat in two times, so only add half of the white sugar.
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.Pour into the pot and bring to a boil over high heat, then turn to low heat.
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.Pour in the blended oil and add it in 2 to 3 times until it is completely incorporated before adding the next time.
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.Stir constantly, otherwise the pan will stick to the bottom of the pan.
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.Remove the water, remove from the pot and let cool.
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.It can be used as filling.
