1. Wash the shelled mungbean slightly, pour in 1 liter of water and soak for about half an hour until it can be cut off by hand; 2. Pour the soaked beans and water into the high-pressure pot, then add another 1 liter of water, cover the high-pressure pot and cook until the air is exhausted, turn the low heat to cook for about half an hour, open the pot cover and you can see that the beans have been boiled into bean paste. At this time, add white sugar and stir evenly, and then filter the stirred bean paste into the frying pan with a sieve;
3. Add a little water to 10 grams of refined swallow food, mix it with bean paste, and then pour it into dried osmanthus. 4. Stir the bean paste slowly over low heat, and stir it from time to time until it is dry. When it is lifted and dropped, it will not dissolve immediately. 5. Put the fried bean paste into the fresh-keeping box, then cover it and refrigerate it until it is completely solidified, take it out and put it on the chopping board, cut it into pieces and put it on the plate.
Tips:
1. This dessert can be made of peas and mung beans, but it must be peeled. If you can't buy ready-made peeled beans, you can shell them yourself. The method is: first, soak the beans, then put them into the pot and cook until the shells fall off and float on the water surface, then take them out and throw them away.
2. Before cutting, make sure that it is completely solidified, or there is no collapse shape when cutting. 3. It is suggested that the taste is better after cold storage. If you can't finish eating at one time, put it in the fresh-keeping box for 2 days.