Mu Shuangshuang ground the mung beans and rice into a paste, then cleaned the stone mill, and began preparing the filling for the bean rolls.
Mu Shuangshuang usually just eats a little garlic leaf, adding some chili sauce is enough.
However, the situation recently was special, nutrition had to keep up, plus it wasn't the right season for garlic green leaves to grow.
Mu Shuangshuang decided to make the sauce herself.
Just so happens there were some dried mushrooms leftover from last time, Mu Shuangshuang crushed a few garlics, mixed them with onions, and minced them all together.
This time, the sauce was still mainly meat-based, Mu Shuangshuang also minced the meat and added salt to taste.
While waiting for the flavors to meld, Mu Shuangshuang started the fire to make the sauce, heating oil in the hot pan.
