我家廚房 Christina's Kitchen

綠豆沙 Mung Bean Paste

A部份 (Part A)

去皮綠豆 Skinless Mung Bean	12	盎司 oz (340g)
水 Water	4	杯 cup

B部份 (Part B)

花生油 Peanut oil	1/4	杯 cup
砂糖 Sugar	3/4	杯 cup
麥芽糖 Maltose	1/4	杯 cup

1. 花生油可以用其它食用油像橄欖油或豬油等替代。
2. 請依照個人喜歡甜度調整糖的份量。

1. Peanut oil can be substituted with other fast or cooking oils, such as olive oil or lard, etc.
2. Adjust the quantity of sugar for desired sweetness.

做法﹕

1.	電鍋外鍋放2/3杯水(等於一量杯) 。將A料放進內鍋﹐加蓋煮到開關跳起來。不要掀開蓋子讓其燜40分鐘。
2.	外鍋再放1/3杯水(等於1/2量杯) 。按下開關繼續煮到開關跳起來。不要掀開蓋子再燜20分鐘。
3.	用濾網撈出綠豆。將綠豆放進食物處理機中打成泥 (照片中我是用手持攪拌機。)。
4.	將綠豆泥和B料在炒菜鍋先用大火翻炒5分鐘後用中小火炒到水份完全收乾即可﹐約再15分鐘。

PROCEDURE:

1.	Place 2/3 cup of water (the same as 1 rice cooker measurement cup) in a rice cooker. Add Part A of the ingredients in the pot. Cover and cook until the switch is off. Uncover and let it sit for 40 minutes.
2.	Place 1/3 cup of water (the same as ½ rice cooker measurement cup) in the rice cooker. Continue cooking until the switch is off again. Uncover and sit for another 20 minutes.
3.	Use a strainer to take the mung beans out. Puree the mung beans in a food processor (In the picture I used a hand blender).
4.	Place the mung bean puree and Part B of the ingredients in a wok. Stir-fry them at high heat for 5 minutes. Turn the heat to medium-low and continue stir-frying the mung beans until all the liquid is absorbed, approx. 15 minutes more.