Mung bean paste filling

Overview

Since making my own food, I have never bought various fillings outside. I make my own commonly used bean paste filling, lotus paste filling, meat floss, etc. I went through the cabinet today and found some mung beans from last year. It would be a shame to throw them away, so I might as well make stuffing. Stir-frying mung bean paste filling is more time-consuming than red bean paste filling. Do not add too much water when mincing it, which will shorten the frying time. The skin of mung beans is also very nutritious, so it is not recommended to peel it.

Tags

• private kitchen
• homemade sauce
• corn oil
• mung beans
• white sugar

Ingredients

Steps

1. 1 Wash the mung beans and soak them for more than half a day in advance.

   

2. 2 Put it into a pressure cooker and add about 1.5 times the amount of water, and wait for about 20 minutes until the mung beans are soft.

   

3. 3 Transfer to a food processor and puree until smooth.

   

4. 4 Pour into a non-stick pan and stir-fry over medium-low heat. (The picture is under the light of a range hood, so the color is red)

   

5. 5 When it becomes thick, add sugar and continue to stir-fry.

   

6. 6 Add the corn oil in three batches and stir-fry until the corn oil is completely absorbed (each time you add the corn oil, stir-fry until the oil is completely absorbed by the bean paste before adding the next oil). Finally, stir-fry until there is resistance on the spatula and it is very laborious.

   

7. 7 Finished product