Bean paste cake
Mung bean is sweet and cold in nature, non-toxic. It has the effects of clearing away heat and toxin, relieving thirst, promoting water and swelling, brightening the eyes and removing haze, and beautifying the skin. It is a good summer snack. Mung bean cake is one of the famous Beijing style four seasons cakes. It has the characteristics of standard and tidy shape, light yellow color, fine and dense organization, and soft taste without sticking to teeth. There are two kinds of meat and vegetable. The flavor is divided into rose, jujube paste, bean paste and no stuffing (called clear water). Its features are small and oily, with embedded stuffing, clear image, and delicious hemp. Not everyone is suitable to eat mung bean cake. Pregnant women, people with cardiovascular and cerebrovascular diseases, orthopedic diseases, neurological diseases, and people with vegetarian deficiency cold should not eat more or for a long time. People with spleen stomach deficiency cold and diarrhea should be careful.
Step 1 . Soak the mung beans for 1 hour in advance, add an appropriate amount of water to the soaked mung beans, put them into the pot, boil them over high heat, and boil them over low heat until the mung beans bloom, leaving a small amount of soup in the pot
Step 2 . Put the cooked mung beans into the cooking machine together with the soup
Step 3 . Select the fruit and vegetable juice key to run until the end
Step 4 . Put the mung bean paste into a nonstick pot, add butter, sugar and honey, and fry it over low heat
Step 5 . Stir fry until the mung bean paste hugs, add sesame oil, and then stir fry until there is no water
Step 6 . Cool the fried mung bean paste and divide it into small dosage forms
Step 7 . Put it into the mold, press it out, and refrigerate it for 1 hour. It tastes better
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