How to make mung bean filling

The world is so beautiful, how can you bear to make yourself sick? There are many reasons why a person gets sick, but many of them are caused by improper diet, and in the end you can only blame yourself. So, in order to better appreciate the world, we must ensure that we eat healthily. If we want to ensure a healthy diet, we have to do it ourselves. Now, please learn with me about mung bean filling.

1. Wash the mung beans, pick out the bad ones (those floating on the water are usually bad), and soak them in water for half a day.

2. In a pressure cooker, bring to a boil over high heat, then simmer over medium-low heat until the mung beans are soft when you pinch them. You must use low heat to make the beans cooked inside while the outer skin is intact. Otherwise, the mung beans will all bloom and a lot of water will enter, which will have a significant impact on the filling later.

3. Find a sieve, put a basin underneath, and use a large spoon to crush it, so that the filling and the skin are separated.

4. Put some oil in the wok, fry the stuffing on low heat, add maltose (if you don't have it, you can use white sugar), the amount of sugar is up to your preference, stir constantly to prevent the pan from getting sticky, and continue until the moisture in the stuffing is reduced and can form a clumping mass.

Although there are many steps to make mung bean filling, it is not difficult at all as long as you master it carefully. Of course, cooking also depends on talent, and if you are gifted, you will definitely be able to cook the best in no time. Of course, if you want to achieve perfection, you need to practice more.