Excuse me, I want to make some mung bean cakes when it is hot. What pot should I use for frying bean paste?

Ingredients: mung bean 100g, sesame oil 40g, fine sugar 50g, maltose 20g, and appropriate amount of bean paste stuffing.

The practice of mung bean cake

Soak mung beans one day in advance.

Remove the mung bean skin (this step requires great patience, and it is really "every grain is hard". It would be convenient if you could buy peeled mung beans.)

Steam peeled mung beans in a pot until they can be easily crushed by hand, and press them into mud with a spoon while they are hot.

Put sesame oil in the wok.

Add mung bean paste and stir-fry evenly over low heat.

Add fine sugar and maltose and stir-fry over low heat.

Stir constantly to avoid burning the bottom of the pot.

Finally, stir-fry the mung bean paste in a non-stick pan and let it cool.

Divide the mung bean paste into 9- 10 equal parts, and knead the wrapped bean paste stuffing into a circle for later use.

Wrap red bean paste in green bean paste like jiaozi.

Press out the pattern with a mold (it doesn't matter if you don't play with the mold or shape, anyway, it tastes the same if you eat it yourself)

The prepared mung bean cake is sealed in the refrigerator, and the flavor is better after refrigeration.

skill

1, sesame oil and sugar are easy to fry, so the whole frying process can only be done with a small fire, and the stirring should be kept to prevent the bottom from burning. The traditional mung bean cake is made of sesame oil, which is very fragrant. If you don't like it, you can change it to other favorite oils.

2. Because the peeled mung beans are not green, but yellow, the truly pure mung bean cake is not green. If you see that the mung bean cake sold outside is green, be careful.

In fact, this mung bean cake is not difficult to make. The real difficulty lies in peeling mung beans. It would be very convenient if you could buy peeled mung beans.