How to make white kidney bean mooncake filling

Do you salivate every time you see a food show on TV? But when I wanted to follow along, I found that the show had already ended. Don’t be discouraged, today I will teach you the specific steps for making white kidney bean mooncake filling.

1. Soak the white kidney beans in water overnight in advance.

2.1 Put the peeled beans into a pressure cooker, add enough water to just cover the beans, and cook at high pressure for 30 minutes.

3.2 Peel off the skin of soaked white kidney beans.

4.1 Pour the cooked beans into a wok and stir-fry over medium-low heat. The stewed beans are very soft and will break into pieces when touched.

5.2 Put some flour into the wok and fry on low heat until cooked.

6. When the water is slightly dry, add sugar and stir-fry.

7. After the sugar is melted, add the corn oil in several batches and stir-fry. Stir-fry until the corn oil is absorbed by the bean paste before adding the next batch.

8. As the water evaporates, the bean paste filling will become thicker and thicker. When it becomes very thick and difficult to stir-fry, add some cooked flour, stir-fry evenly and turn off the heat. The filling is ready.

It is not difficult to understand the white kidney bean mooncake filling, but it is not very easy to make it well. This requires our own attention and diligent practice.