I eat a lot of mung beans every summer. This stems from my eating habits when I was young. I am a child who grew up eating mung beans.

When I was a child, there was no refrigerator, no air conditioning, no ice cream, no cold Coke. In addition to popsicles, watermelon and mung beans were the only foods to cool off on hot days.

I cooked mung beans in various ways, including mung bean porridge, mung bean soup, mung bean juice, mung bean water, and mung bean cakes. After eating them all summer, people almost turned green. I didn’t give up. She removed the mung bean skins. They were dried and put in cloth bags for us to use as summer pillows.

Now that I think about it, how many peeled mung beans must be cooked to collect and dry this mung bean pillow?

But only in this way can I feel that we can spend the whole summer without any illness or disaster.

Mung beans can really relieve the heat, and I am not just making this up. According to the Chinese Medicine Dictionary: Mung Bean, the traditional Chinese medicine name, is the dried seed of the leguminous plant Mung Bean Phaseolusradiatus L. It has the effects of clearing away heat, detoxifying, relieving heat, and diuresis. It is mainly used to treat carbuncle, swollen sore, summer heat and polydipsia, drug and food poisoning, edema, and difficulty in urination.

I particularly miss the summers of my childhood. In that old red brick house, there was a group of children, barefoot and shirtless, chasing each other back and forth in the corridor.

Wooden partition walls, wooden columns, and an old-fashioned fan squeaked around the house. It was too hot in the house. There was a slight cool breeze by the patio in the corridor. Grandma sat shaking the cattail leaf fan. Sitting on a wicker chair by the patio, she looked at us having fun with a smile.

There is an old well in the courtyard, which is our natural refrigerator. Put the watermelon in a basket and tie it with a rope and put it into the well. You can have iced watermelon in half a day.

And I have set up a four-corner wooden table on the edge of the corridor. On the wooden table are placed a small bowl of cold mung bean soup, and in the middle is a plate of peeled mung bean cake. , I don’t know what recipe to use, so she made the mung bean cake ice-cold and very delicious.

Now my mother is in her eighties. After so many years, she has stopped doing some manual work. She can take care of herself and take care of herself, and I don’t bother her. I just tinker with things by myself, relying on the impressions in my memory to integrate into today’s world. Element, actually made a decent mung bean cake.

I am sharing the recipe here, it is quite simple and a lazy recipe, everyone can try it.

Prepare ingredients: 250g peeled mung beans, 150g rock sugar, 100g butter.

I was lazy and bought peeled mung beans, which saved me a lot of trouble.

As for this fat, I remember that I used lard. The aroma of lard is an unattainable essence in Chinese food. But I don’t have lard today, so I used butter instead. Butter has a milky aroma. It is what children love, and it is not comparable to any other product.

Operation process:

1. Wash the peeled mung beans and soak them for half a day.

2. Pour it into the electric pressure cooker, add rock sugar, and cover the mung beans with water one finger high. Press the bean cooking button on the electric pressure cooker to cook.

3. Take the pot and press it into a fine paste with a rice spatula.

4. Over medium heat, melt the butter in a non-stick pan.

5. Change the heat to low, pour in the mung bean puree, and use a silicone spatula to keep turning. This process tests your patience. You must keep shoveling, otherwise it will be easy to burn the bottom.

6. After stirring for nearly forty-five minutes, the mung bean puree will form into a ball and the water is almost gone. Remove from the pot.

7. Put it in a bowl and compact it. After cooling, put it in the refrigerator for half a day.

Butter and lard have the function of coagulation when placed in the refrigerator, so the mung bean puree will be firmer after being refrigerated.

8. Take out the refrigerated mung bean puree and divide it into more than 20 small doses, each small dose is 30g.

9. Use a mold to press the mung bean sorbet into the pattern you like, and the mung bean sorbet is ready. If you can’t finish it, be sure to put it in the refrigerator. When you take it out from the refrigerator, it will taste ice-cold and full of milky flavor. Compared with my mother, Made with a unique flavor.

I make a cup of tea and take a piece of mung bean sorbet, and the ancient house seems to be right in front of me.

It has been decades since I moved away from this ancient house. It was the ancient house of my childhood, a childhood that cannot be returned, and memories that cannot be erased.

The deepest memory of food is in childhood. The so-called "taste of mother", "taste of home" and "taste of hometown" all come from childhood food.

Childhood diet can determine a person's lifelong taste, and childhood experiences can also influence a person's lifelong behavior.

I am very lucky to grow up in a family full of love. No matter how poor the material was, my grandmother and parents were able to use the simple ingredients to cook delicious food that made us covet, thus letting us know all our lives. , Material poverty cannot stop our spiritual richness, and loving life can create our own beauty even in poverty.