The practice of mung bean paste, take mung beans and wash them in cold water; Warm water immersion 1 hour. Take a high pot, 8 times the amount of mung beans, pour mung beans, continue to cook for 5 minutes, then simmer slowly, after about 30 minutes, change the fire, after 5 minutes, open the lid and quickly shovel off the floating mung bean skin on the upper layer; Then cover the lid and repeat the above actions until most of the mung beans are crisp and rotten, and add a proper amount of rock sugar.

The specific method of red bean paste is similar to the above, except that red bean paste does not need to scoop off the bean skin, it needs to be cooked for a longer time and needs to add more sugar; The most important thing is to add dried tangerine peel at last. Anyway, you can't eat good red bean paste in Shanghai. The key is that there is no dried tangerine peel.

Red bean paste;

1, soak red beans in cold water overnight. Put the red beans in the pressure cooker, cover with water, cook the SAIC motor on high fire, simmer for 15 minutes, and turn off the fire. Stay calm.

2. Put the red beans with soup and water into a blender to break the heart, and then prepare to filter them into a container with a strainer (it is best to filter the bottom of the strainer with water).

3. Bean skin that cannot be filtered.

4. The filtered bean paste is precipitated for two hours, and the water on it is gently poured off.

5. Put the bean paste into the pot and cook it over medium heat until the bean paste becomes sticky.

6. Add the right amount of sugar, a little salt and the right amount of vegetable oil, and continue to stir fry until the bean paste is dry.

7. After cooling. Knead into balls according to the size of the mold.

Note: 1, red bean paste is slightly sweeter than empty stuttering.

The amount of sugar and oil should be adjusted as needed.

3. Red bean paste can be preserved for 3 days, but it can be frozen more at a time, which saves trouble.