綠豆沙餡料 │ 綠豆用蒸還是煮比較好？難道有秘密嗎？Mung bean paste

綠豆用蒸還是煮比較好？難道有秘密嗎？視頻中為你解說。

綠豆沙餡料的做法並不難，只是要花點耐心炒餡料。煮熟綠豆的方法可以用氣壓鍋、蒸制和水煮。用氣壓鍋的活，完全不需要浸泡綠豆。去皮綠豆洗乾淨後放入氣壓鍋，加入比綠豆多一倍的水，用中火壓5分鐘。蒸制和水煮都要浸泡3小時把綠豆泡軟。用蒸的話，直接上鍋用大火蒸10分鐘。水煮也是一樣10分鐘，用中火要偶爾攪拌避免糊底。

水煮過程中，水面會有一層浮沫。這些浮沫能吃嗎？它到底是什麼？視頻中我會一一解釋。到時你們再自行決定要用哪種方式煮綠豆。

It is not difficult to make mung bean paste fillings, but it takes a little patience to fry it. The method of cooking mung beans can be pressure cooker, steaming and boiling. With a pressure cooker, there is no need to soak mung beans. Wash the peeled mung beans and put them in a pressure cooker. Add twice as much water as the mung beans and press them over medium heat for 5 minutes. Soak the mung beans for 3 hours in steaming and boiling to soften the mung beans. For steaming, put it directly on the pot and steam it over high heat for 10 minutes. It’s the same for boiling for 10 minutes, stirring occasionally over medium heat to avoid sticking bottom.

During the boiling process, there will be a layer of foam on the water surface. Can these foams be eaten? What exactly is it? I will explain them in the video. At that time, you can decide yourself which way you want to cook mung beans.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
配方：
去皮綠豆。。。400g	200g	800g
煉乳/白糖。。。130g	65g	260g
黃油/菜油。。。30g	15g	60g
水。。。適量

formula:
Peel mung beans. . . 400g	200g	800g
Condensed milk/sugar. . . 130g	65g	260g
Butter/ vegetable oil. . . 30g	15g	60g
water. . . Right amount

製作步驟

綠豆沙餡料 │ 綠豆用蒸還是煮比較好？難道有秘密嗎？Mung bean paste

見影片

Refer to video

=================

做法：

1.

去皮綠豆清洗乾淨，浸泡3小時至顏色發白。

*

如果用氣壓鍋，無需浸泡綠豆，直接加水中火壓5分鐘即可。

2.

泡好的綠豆用蒸或煮的方式煮10分鐘至綠豆軟爛。

3.

煮好的綠豆打成綠豆泥。

4.

綠豆泥加入煉乳和黃油，把它炒幹。

5.

炒幹的綠豆沙放涼後就可以直接使用了。

注意事項：

1.

去皮綠豆顏色非常黃，需要清洗很多遍。

2.

綠豆很容易糊底，水煮過程中要偶爾攪拌。

3.

打成綠豆泥之前先濾掉一部分的水，這樣可以大大縮短炒制的時間。

4.

打綠豆泥的時候，實在攪不動才適量加一點水。

5.

炒制的過程要不停翻炒，水分才蒸發得快，餡料比較快炒幹。

6.

剩餘的綠豆沙可以冷凍保存，下次要用再拿出來解凍就可以了。

practice:

1.

Wash the peeled mung beans and soak for 3 hours until the color turns white.

*

If you use a pressure cooker, there is no need to soak mung beans, just add water and heat for 5 minutes.

2.

The soaked mung beans are steamed or boiled for 10 minutes until the mung beans are soft and rotten.

3.

The cooked mung beans are beaten into mung bean paste.

4.

Add condensed milk and butter and fry it dry.

5.

The fried mung bean paste can be used directly after letting it cool.

Precautions:

1.

Peeled mung beans are very yellow in color and need to be washed many times.

2.

Mung beans are easy to stick to the bottom, and occasionally stir them during the boiling process.

3.

Filter out part of the water before making mung bean puree, which can greatly shorten the frying time.

4.

When making mung bean puree, just add a little water if you can't stir it.

5.

In the process of frying, stir constantly, so that the water will evaporate quickly and the filling will dry faster.

6.

The remaining mung bean paste can be frozen and stored, and you can use it next time with just thaw it.

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

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綠豆沙餡料 │ 綠豆用蒸還是煮比較好？難道有秘密嗎？Mung bean paste

綠豆沙餡料 │ 綠豆用蒸還是煮比較好？難道有秘密嗎？Mung bean paste

中等

材料

製作步驟

見影片

Refer to video

=================

做法：

1.

去皮綠豆清洗乾淨，浸泡3小時至顏色發白。

*

如果用氣壓鍋，無需浸泡綠豆，直接加水中火壓5分鐘即可。

2.

泡好的綠豆用蒸或煮的方式煮10分鐘至綠豆軟爛。

3.

煮好的綠豆打成綠豆泥。

4.

綠豆泥加入煉乳和黃油，把它炒幹。

5.

炒幹的綠豆沙放涼後就可以直接使用了。

注意事項：

1.

去皮綠豆顏色非常黃，需要清洗很多遍。

2.

綠豆很容易糊底，水煮過程中要偶爾攪拌。

3.

打成綠豆泥之前先濾掉一部分的水，這樣可以大大縮短炒制的時間。

4.

打綠豆泥的時候，實在攪不動才適量加一點水。

5.

炒制的過程要不停翻炒，水分才蒸發得快，餡料比較快炒幹。

6.

剩餘的綠豆沙可以冷凍保存，下次要用再拿出來解凍就可以了。

practice:

1.

Wash the peeled mung beans and soak for 3 hours until the color turns white.

*

If you use a pressure cooker, there is no need to soak mung beans, just add water and heat for 5 minutes.

2.

The soaked mung beans are steamed or boiled for 10 minutes until the mung beans are soft and rotten.

3.

The cooked mung beans are beaten into mung bean paste.

4.

Add condensed milk and butter and fry it dry.

5.

The fried mung bean paste can be used directly after letting it cool.

Precautions:

1.

Peeled mung beans are very yellow in color and need to be washed many times.

2.

Mung beans are easy to stick to the bottom, and occasionally stir them during the boiling process.

3.

Filter out part of the water before making mung bean puree, which can greatly shorten the frying time.

4.

When making mung bean puree, just add a little water if you can't stir it.

5.

In the process of frying, stir constantly, so that the water will evaporate quickly and the filling will dry faster.

6.

The remaining mung bean paste can be frozen and stored, and you can use it next time with just thaw it.

HaosKitchen 作者

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