How to make fragrant green bean paste

Are you still eating the same monotonous meals in the school or company cafeteria? Are you feeling frustrated about the tasteless meals? In fact, you don’t have to continue like this. If you have good cooking skills, I believe you will enjoy your meals and live a happier life. Well, let me introduce to you how to make the fragrant and smooth mung bean paste.

1.12 Wash and soak peeled mung beans for 2 hours;

2.21 Put it into the pressure cooker and add water to cover the mung beans by 1 cm;

3. Cover the pot and turn to medium heat;

4. Turn to low heat for 15 minutes after the steam comes out, then turn off the heat. Open the lid after the steam disappears.

5.1 Move to a wok, add about 50 grams of sugar and an appropriate amount of corn oil, stir-fry over low heat until the sugar is dissolved and the oil is absorbed by the bean paste;

6.2 Crush with a wooden spatula while hot;

7. Add 50 grams of sugar and some corn oil, and stir-fry over low heat until the saccharified oil is absorbed;

8. Then add 50 grams of sugar and some corn oil for the third time and stir-fry until all the sugar and oil are absorbed;

9. For the fourth time, add 50 grams of sugar and some corn oil, and continue to stir-fry until the sugar is dissolved and the oil is absorbed. At this time, it is not yet a ball, and the bean paste is very sticky to the spatula;

10. Taste the sweetness, if it is not sweet enough, add another 30g of sugar and continue to stir-fry;

11. When the mung bean paste clumps together and is difficult to stir, and the finished product is very dry, the mung bean paste is ready;

12. Shape the mung bean paste. Isn’t it nice?

The world is so big, there are so many restaurants, and naturally there are many flavors of the fragrant and smooth mung bean soup. But no one tastes the same as the one you make yourself, so try it now.