Minced mung bean stuffing(lv dou rong xian )

Minced mung bean stuffing

Introduction:

"I can never make mung bean paste. Because, mung beans seem to have to be peeled. Think of it as a chore. The red bean paste was so boring that I finally decided to make a green bean paste. ——Peeled. Look around for a reference. But suddenly found that Mr. Shishang's mung bean sand unexpectedly.... No peeling?! Daxi, let's go first! We'll talk about it later! As usual, the mung bean is stewed in a stew cup with water and electricity, but there is a problem: the mung bean skin turns red. After screening, skin color and meat color mixed together, there is no mung bean that light look. At first glance, maybe they will be treated as red bean paste. "

Production steps:

Step 1: mung bean

Step 2: wash and drain

Step 3: pour into a large bowl and fill with water

Step 4: buckle up the plate and put it into the electric stew cup

Step 5: low temperature, stew overnight

Step 6: cook thoroughly and let it cool

Step 7: sieving

Step 8: get delicate mung bean paste

Step 9: pour into the pot, add sugar and stir fry over low heat

Step 10: add oil after frying and continue to stir fry

Step 11: finally become a non stick ball, out of the pot

Materials required:

Mung bean: 200g

Fine granulated sugar: 220g

Peanut oil: 60g

Note: mung beans will change color after stewing. If they are directly cooked in the pot, the color of the finished product will be better. If you don't like sieving, you can also use a cooking machine to stir it into fine mud

Production difficulty: simple

Technology: stir fry

Production time: several hours

Taste: sweet

Chinese PinYin : Lv Dou Rong Xian