To protect your liver in spring, try some green food—Matcha Green Bean Paste

Overview

I believe many people like to eat mung beans. Drinking some mung bean soup in summer not only clears away heat and detoxifies, but is also delicious. I just cooked some mung bean soup today and used it to make bean paste filling. I plan to use it when making bread in a few days. The bean paste I made this time is more delicate, because I used a food processor to make mung bean juice and then added some oil to stir-fry it. If you like a grainy texture, you don’t need to puree it. You can directly stir-fry it into bean paste filling

Tags

• dessert
• homemade ingredients
• children
• afternoon tea
• clear water
• edible oil
• matcha powder
• mung beans
• white sugar

Ingredients

Steps

1. 1 Rinse the mung beans and drain the water

   

2. 2 Pour appropriate amount of water into the pressure cooker and bring to a boil

   

3. 3 Pour in the washed mung beans, cover and cook for about 30 minutes

   

4. 4 Add appropriate amount of sugar and continue cooking for 10 minutes

   

5. 5 Dissolve matcha powder with a little water and set aside

   

6. 6 Pour the cooked mung bean soup into a food processor and blend into juice

   

7. 7 Pour into the pot

   

8. 8 Add matcha water, stir evenly, and bring to a boil over high heat

   

9. 9 When it boils, add cooking oil, stir well, then reduce to medium-low heat

   

10. 10 Stir constantly and stir-fry until the water is steamed and there is thick bean paste, then turn off the heat and let cool

    

11. 11 Store in the refrigerator to keep fresh and ready to use