The practice of mung bean cake:
1. Wash peeled mung beans and soak them in clear water for more than eight hours. Spread a steamer pad or clean gauze on the steaming grid, drain the soaked mung beans and steam on the steamer pad for about 40 minutes.
2. Pour the steamed mung beans into a bowl, spread them out and let them cool slightly. Beat mung beans into fine green bean paste with a cooking machine.
3. Pour 20ml salad oil and mung bean paste into a non-stick pan, stir-fry and thicken.
4. Pour 70g of fine sugar into the pot and stir-fry until the fine sugar melts. Stir-fry over medium and small fire until the water in the mung bean paste is dry and caked.
5. Pour the stir-fried mung bean paste into a bowl, spread it out to emit hot air, and then cover it with plastic wrap to cool.
6. After the mung bean paste is cooled, it is evenly divided into 30g pieces, kneaded evenly, rounded, placed on a baking tray covered with oiled paper, and pressed with a mold.
7. Cover all the prepared mung bean cakes with plastic wrap and seal them, or put them in a sealed box and store them in the refrigerator.