How to make mung bean stuffing

Ingredients: 300 grams of sugar and 500 grams of mung beans.

Accessories: a little peanut oil and a proper amount of water.

The practice of mung bean stuffing

1.

Buy hullless mung beans, wash them first, and then soak them in water all morning.

2.

Add some water to the rice cooker.

3.

Put the soaked mung beans into the soup bag and tie the bag tightly.

4.

Then put it into the steaming layer of the rice cooker.

5.

Press the cook button and let it cook until the water no longer overflows. About 30 minutes. You can clamp mung beans with chopsticks to see if they are soft.

6.

Pour the steamed mung beans into a big container.

7.

Then crush it with a spoon. With a gentle pressure, mung beans become green bean paste.

8.

Hot pot, oil (not too much oil, basically a little more than moistening the pot)

9.

Then pour in the pressed green bean paste.

10.

Then pour in all the sugar.

1 1.

Medium heat, stir constantly, and let the water evaporate.

12.

When the water in it keeps frying, it will dry slowly and start to form a ball.

13.

Stir-fried mung bean stuffing is put into a fresh-keeping box, stored in a 0-degree layer or a frozen layer when not in use, and put into a fresh-keeping layer in advance for cooling when in use.

Cooking tips

1, hullless mung beans can be bought in supermarkets, about 8 yuan a catty. Wash it several times before doing it, because it is dirty;

2. Because mung beans are shelled, it is best to steam soup with sandbags instead of boiling it in water, which can reduce the time of frying water.