咸绿豆馅

Ingredient

Method

300g 绿豆瓣 mung bean 1 tbsp  剁碎大葱 shallot 1 tbsp 剁碎蒜头 garlic 3 tbsp 植物油 veg oil 调味料 seasoning： 1/2 tsp 胡椒粉 white pepper 100g 幼糖 caster sugar 2.5 tsp 盐 salt 3-4 tbsp 麦芽 maltose

1。绿豆浸水4个小时或隔夜。 2。放入蒸锅蒸与香兰叶一起蒸至40分钟，倒去多餘水份，取出。 3。用棍子/盅子将绿豆辗烂。(咸龟馅料是松松的口感的，所以不必放入搅拌机打至泥状，用棍子辗烂即可)。 4。锅中烧热植物油，炒香蒜头和大葱，取出蒜头和大葱，加入绿豆泥和调味料炒均，最后加入麦芽糖拌匀，盛起待冷备用。 1. Soak the  mung beans for 4 hours or overnight. Wash and drain the soaked mung beans thoroughly. Using a steamer, steamed at high heat for about 40 mins or until they can be easily squashed by our fingers. Use roller to mash the mung bean until well and smooth. 2. Heat a frying pan with oil, deep fry shallot and garlic until they are fragrant and crispy with deep golden brown colours. Remove the shallot and garlic from the frying oil. Continue fried mung bean wite caster sugar, salt and pepper at medium heat. 3. Continue cook with the maltose until it is moisten and fragnant. Set aside to cool completely. *makes apprv 620g