Kuaishou breakfast - mung bean paste
If you want to make mung bean syrup in a tea restaurant, I've tried freezing mung beans, boiling them, and cooking them for a long time, but I can't make that dense and smooth taste. One day, I suddenly opened my mind, and the cooked mung bean porridge was crushed, the wall was broken manually, and then cooked, and the sand came out. And there is no need to wait or complicate the whole process. Kuaishou breakfast has another option ↕️, mung beans and water are in proportion, and there is no such taste when there is more or less water. After several comparisons, we finally found a ratio that suited our family's taste.
Ingredients
Cooking Instructions
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Wash 140g of mung beans and 20g of rice twice, then add 1200ml of water and put it in an electric pressure cooker.
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At the same time, you can prepare a small piece of tangerine peel, wash the dust on the surface and soak it in a small amount of water for a while.
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After soaking, the tangerine peel becomes soft, and the inner capsule is scraped off. However, the kind of tangerine peel bought in the supermarket has more inner capsules, and it is better to scrape it off.
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Shred the tangerine peel and add it to the pot.
If you don't like the taste of tangerine peel, you can leave it out.
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The electric pressure cooker chooses the eight-treasure porridge mode, boils for 1 hour, and then clicks the reservation function, usually I will prepare at 10 o'clock in the evening, make an appointment for 6 hours, and it can start cooking at about 4 o'clock in the morning.
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This is mung bean porridge cooked in the morning.
Generally get up at 7 a.m., the first thing you do is turn on the pressure cooker and process the mung bean porridge.
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And then it's time for the crucial step. Scoop up the mung bean rice with a colander and press with a spoon until the mung beans are mushy. If you like grainy, you can scoop a little less mung bean porridge, and leave most of the rest unprocessed; If you like the texture of the sand and sand can press the mung bean porridge all over again.
The process takes about two or three minutes, and it's super easy.
The video was taken by a child and is not clear.
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This is a mung bean shake after manually breaking the wall, use the hoof tendon function of an electric pressure cooker, and cook it for another 20-30 minutes.
At this time, you can pack yourself up and prepare another breakfast.
If there is no hoof tendon function key, it may be possible to press the porridge function.
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It can be cooked around 7:30, and this is the state of coming out of the pot.
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I still have about 20% of the mung beans left, in fact, I can press a little more to make it sand more.
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