In the store, the kelp in the pressure cooker was pressed for about half an hour, Lin Xu turned off the stove and set the pressure cooker aside.
He removed the steam valve, letting the heat inside the pot dissipate naturally.
Taking advantage of this time, he opened the steaming cabinet and took out the white kidney beans that were thoroughly steamed.
If making Mung Bean Roll, now you would put these beans into a basin, add white sugar, then mash them into a paste while hot, filter them, and use them to make sweet and delicate Mung Bean Roll along with red bean paste.
But now, since he was using the beans to mix with kelp, mashing was unnecessary; later, he would directly blend them with kelp.
Soon, the heat from the pressure cooker dissipated.
He opened the lid, put the kelp inside the blender, and also poured in the white kidney beans.
