1. An essay about the specialty of my hometown: mung bean cake
My hometown is in Zizhong County, Sichuan Province, where the scenery is beautiful and the specialties are rich. The most famous ones are Catfish and Dongjian.
Let me talk about catfish first: Catfish is commonly known as "catfish beard", maybe because its two beards are too long! People in my hometown are very particular about how to eat catfish! They "eat and kill now." In fact, the preparation of "Qiuxi Catfish" is very simple. Just kill and wash about 3 pounds of catfish, cut the fish into strips, season with salt, add pickled pepper, ginger, garlic and chili, and finally add After the cooking wine and water are drained, add some celery, etc., and serve. It tastes delicious. As I write this, I can't help but salivate...
Let me talk about my hometown again. Dongjian: Dongjian is made from loquat leaves and green vegetables unique to Zizhong. It was sold all over the country many years ago. Even Li Lianying came to ask for it. People said that "Lafayette smelled the fragrance."
I love the specialties of my hometown, and I love my beautiful hometown even more! Welcome to visit my hometown often 2. How to make delicious mung bean cake
Ingredients: 200g peeled mung beans, 20g unflavored salad oil, 30g butter, 50g fine sugar, 20g maltose, 20g water (added when steaming mung beans). Step 1 of making mung bean cake. . Soak the mung beans for more than 12 hours, rub the mung beans by hand and peel them. This process is very laborious, because there will always be some stubborn ones that need to be peeled by hand.
I bought peeled mung beans directly, which are available on Taobao, which saves a lot of trouble. 2. Prepare the ingredients. Special instructions need to be made here. Do not use salad oil with a strong flavor. The first time I used olive oil, the flavor was too strong and the taste of the mung beans was completely covered up by it.
Friends who don’t have butter can replace it with the same amount of salad oil. 3. Add a small amount of water to the mung beans (about 20 grams. Because the quality of mung beans is different, the amount of water absorbed during soaking is also different, so the amount of water to add is for your reference only), and then steam for about half an hour. I use a pressure cooker. Fire, remember to steam, not boil, just crush it with a spoon after steaming.
4. Pour oil into the pot and use low heat. After the butter melts, add the crushed mung bean paste and stir-fry over low heat.
5. After about five minutes, add fine sugar and maltose and continue to stir-fry until the sugar and mashed beans are completely combined and set aside. 6. The ratio of bean paste and mung bean paste is 1:2. I made 25g of mung bean cake, 8g of bean paste, and 17g of mung bean paste. 7. Weigh the mung bean paste according to the portion.
If you don’t have a kitchen scale, it’s no problem to estimate it. 8. Wrap the red bean paste into the mung bean paste and shape into a ball.
9. Then use the mold to press out the shape you like. 10. It’s very beautiful. It’s made of pure mung beans. If you don’t like red bean paste, it’s also delicious if you use all mung bean paste.
11. The square one looks more like mung bean cake. 12. Mung bean detoxifies and nourishes the skin. It is suitable for the elderly and children. It is easy to make. Let’s make pure natural mung bean cake without additives for your family.
Put it in the refrigerator after making it, it will taste better. Tips: It is recommended to keep it in the refrigerator for better taste. 3. How to make mung bean cake
The Zhanglin Ancient Port in Chenghai was the “gathering place” for “red-headed ships” in the Ming and Qing Dynasties. During the Mid-Autumn Festival, wise women in thousands of households often like to make gourmet cakes - mung bean cakes. Its traditional technology and processing methods are exquisite. After being steamed, it becomes golden and crystal clear. It has a sweet fragrance and unique flavor. It is not only a delicious medicinal pastry suitable for the season, but also a nutritious delicacy unique to Zhanglin's food culture. It can be called It is the leader in Mid-Autumn Festival cakes in Chaoshan area.
"Compendium of Materia Medica" written by Li Shizhen in the Ming Dynasty contains: "Grind mung beans into flour, filter them into powder, and use them as bait to stew cakes...it can relieve heat, replenish qi, regulate the five internal organs, and soothe the spirit. Strengthens the intestines and stomach. ”
Throughout the ages, smart Zhanglin people have a long history of using mung beans as bait to stew cakes. The method of processing and making mung bean cake is: soak the mung beans in water, clean them, take off the bean coat, steam and dry them, grind them into powder (commonly known as mung bean cake (rice)), add white sugar syrup (sugar is added with water and simmered) and pork Stir the oil evenly, pour it on the cake cutting board, mix repeatedly and knead it into a cake paste shape, and then use family heirloom wood carvings with the words "Fu", "Lu", "Shou" or "Shou Peach", "Chrysanthemum", " For cakes with patterns such as "Double Pomegranate", bean paste, sesame seeds, melon shreds, and peanut kernels or cashew kernels (ground) are often added during the stamping process. The cakes are usually filled in a steamer after being stamped. , steam it for 5-10 minutes and it will become fragrant, soft and cool in the mouth, unique flavor, refreshing and mouth-watering.
Traditional Chinese medicine research believes that during the Mid-Autumn Festival, the heat and dampness will begin to subside. Wind evil easily invades the skin, dryness evil invades the lungs, and those with poor gastrointestinal function are more suitable to eat mung bean cakes, which can relieve irritability, relieve heat, remove dryness, detoxify and regulate the five internal organs. According to modern food hygiene analysis: mung bean. It is rich in starch, protein, fat oil, vitamins A, B1, B2, niacin and other nutrients. Eating it is very beneficial to the human body and has many wonderful uses.
Around the Mid-Autumn Festival and National Day, Zhanglin people. People like to give pastries as gifts to their relatives and friends, and mung bean cakes are particularly popular.
In particular, overseas tourists often miss the mung bean cake in their hometown, which is the most nostalgic. 4. A 500-word essay on Jiesheng’s mung bean cake
The friendship brought by mung bean cake
There are two buildings at the corner of Romantic Street. In those two buildings live two people with completely different personalities. The little girls, they are the protagonists of this story - Lin Piaoye and Liu Bingshui.
On the first day of elementary school, Bing Shui always feels so excited! While eating her mother's exquisite mung bean cake, she walked towards Qi Xiang. Because she was too focused on eating the pastries, Bing Shui accidentally bumped into a beautiful and elegant girl. Bing Shui ran over in a panic. He asked: "Are you okay? I didn't mean it! I'm sorry!" That girl was Piao Ye, a quiet girl. When Bing Shui helped her up, she said, "Which school are you studying in?" Bing Shui helped her up. Shui thought for a while and said, "Well, I study at Mengyue Primary School." "Hey! I study in that school too!" Piaoye shouted, "Then let's become good friends in the future, okay?" "Yeah !" After that, they walked towards the school. On the way, Bing Shui seemed to think of something, and took out a piece of green bean cake from his schoolbag, handed it to Piao Ye, and said, "Here it is, it's delicious!" Piao Ye, out of respect for his friend, Piaoye took a small bite dubiously, and Piaoye was stunned for a moment. Bingshui asked: "What's wrong?" Piaoye replied: "It's great! It's delicious!" After saying that, the two girls started running with a smile, Only a string of clear laughter was left in the alley. 5. Looking for a beautiful paragraph describing mung bean cake, with a description of its appearance and taste
Beijing has fragrant roast duck, Hebei has fragrant and sweet sesame candy, and Sichuan has spicy tofu that is numb and spicy. , and my hometown Tianjin also has its famous snack-Er'an Eye Fried Cake.
It is said that the Er'eryan Fried Cake originated during the Guangxu period of the late Qing Dynasty (1900). The first generation shopkeeper Liu Wanchun (1874-1962) went from pushing a ostrich cart to selling it through the streets, and then selling it on Guayi Street. After setting up stalls on Beimenwai Street at the west entrance and selling fresh food, Liu Wanchun and his nephew Zhang Kuiyuan partnered up and rented an eight-foot-square footpath (porter) on Beimenwai Street. (a place where people work and rest) hung up Liu Ji’s sign and started a fried cake shop. Because Liu Wanchun makes fried cakes with carefully selected ingredients, fine workmanship, good taste and wonderful texture, they are of high quality and low price. Among the many fried cakes, he stands out and is unique. His business is booming day by day, and he has won the reputation of fried cake Liu. Moreover, because the fried cake shop is close to the dye shops, pawn shops, banks, cloth shops, shoes and hats on Guiyi Street and Zhenshi Street shop. Wealthy households and common people celebrate birthdays and celebrate birthdays. Taking advantage of the homophony of the word "cake" and the auspiciousness of "buoyao", he made an appointment in advance to buy fried cakes, which made the business boom and Liu Ji's fried cake shop became famous. Because the fried cake shop is located next to Er'eryan Hutong, a long and narrow alley that is only over 1 meter wide, people humorously call Liu Ji Fried Cake Shop after Er'an Hutong. Although it was renamed Zeng Shengcheng during the Japanese puppet period, the name of the Ereye Fried Cake Shop became louder and louder. Fried cakes are also called ear-eye fried cakes. But how are truly delicious fried cakes made?
The truly delicious fried cake should be made from yellow rice and glutinous rice produced in Wen'an and Ba County along the Bei Canal, Hexi Wu and Ziya Rivers, which are soaked in water and then ground into porridge with a stone mill. Served in a cloth bag. After being fermented with water and mixed with alkali, it is used as dough; then cinnabar red beans produced in Tianjin are used to make bean paste, add high-quality brown sugar to boil in a pot and stir-fry into bean paste filling, make the filling after cooling, wrap and warm Add oil (130℃) to the pot and turn frequently. The fried cake will be golden in color and "thorny" in color. The outer skin of the fried cake will be crispy. It is also divided into red bean filling and bean paste filling. After frying, it will be like It's golden yellow, and when you take a bite, you can see the yellow, black, and white colors. The white color is glutinous rice. Although the glutinous rice is very sticky, it doesn't stick to your teeth in the fried cake, and it still has a lot of chew!
What’s more, our Er’eryan Fried Cake, Goubuli Steamed Buns, and Eighteenth Street Twist Twist are both known as the ‘Three Wonders of Tianjin’! It was named a famous Chinese snack by the China Cuisine Association in 1997. But I think no other delicious snack can compare to it, it will definitely make you full of praise. 6. An essay about the specialty of my hometown: mung bean cake
My hometown is in Zizhong County, Sichuan Province, where the scenery is beautiful and the specialties are rich.
The most famous ones are Catfish and Dongjian. Let me talk about catfish first: Catfish is commonly known as "catfish beard", maybe because its two beards are too long! People in my hometown are very particular about how to eat catfish! They "eat and kill now."
In fact, the preparation of "Qiuxi Catfish" is very simple. Just kill and wash about 3 pounds of catfish, cut the fish into strips, season with salt, add pickled pepper, ginger, Garlic and chili, and finally add cooking wine and water. After the water is drained, add some celery, etc., and serve. The taste is delicious. As I write this, I can't help but salivate... Let me talk about my hometown again. Dongjian: Dongjian is made of loquat leaves and green vegetables unique to Zizhong. It has been sold all over the country many years ago. Even Li Lianying came to ask for it. People said that "Lafayette smells the fragrance." I love me Specialties from my hometown, I love my beautiful hometown even more! You are welcome to visit my hometown often. 7. An 800-word essay on Zhaotong Mung Bean Cake
A couple from the countryside recently moved into the apartment.
The rural couples are very friendly and greet everyone they see. Sometimes one or two people stopped and smiled back at them, but most of them ignored them.
In fact, the couple did not want to come to the city. It was nice to live in the country. It’s just that the son who works in the city insists on bringing them to the city, saying that he wants them to enjoy a real good life.
Unknowingly, the rural couple had been living in the city for some time. Perhaps out of nostalgia for her hometown, the village lady made several bowls of mung bean cake. What a fragrant mung bean cake! The woman looked at the mung bean cakes and smiled. Because it smells like home, this is the happiest time the woman has ever laughed since she came to the city.
Perhaps due to the nature of country people, the woman held a bowl of mung bean cake and without hesitation knocked on the dark security door opposite, which was made of rosewood and exuded a luxurious atmosphere. The door creaked open, and a woman's head poked out. "What's the matter?" the woman said impatiently. The woman smiled awkwardly and said, "This is the mung bean cake from our hometown. I want to bring a bowl over for you to try." The woman was obviously stunned for a moment, but immediately said, "Oh, that's it. Thank you very much." "Have you been unhappy with anything recently?"
It was the woman's turn to be confused. "No, nothing happened recently." "It's okay, just tell me if you have anything, and we will try our best to help you." The woman's husband is the director of the County Local Taxation Bureau and has great power. "But I really have nothing to do!" "Oh, that's fine." Then with a "bang", the woman closed the door.
The woman then closed the door. When she closed the door, she was still thinking: What's wrong with the people in this city? Why do you always say what's wrong with me? But she didn't think much about it and went to do other things.
In the evening, the woman told her husband about this matter. The woman also complained about how this countryman could be so hesitant when asking for help. The woman's husband said: "Forget it, country people are country people. You can ask her again tomorrow, otherwise we can't eat this mung bean cake from her." The woman nodded.
The next day, the woman knocked on the door of the woman's house. When the woman saw it was her, she smiled kindly and asked, "Is the mung bean cake delicious?" The woman said sheepishly, "I haven't eaten it yet. Is there really nothing wrong with you?" "Really not!" The woman Said helplessly. The woman couldn't resist the woman, so she had to say: "Oh, that's okay. But you must tell us if you have anything." Then she walked back home and closed the door heavily again.
At noon on the third day, the woman found the woman again with the bowl of mung bean cake and said, "If you really have nothing to do, I'm sorry, but we can't take this bowl of mung bean cake." "Can't you eat mung bean cake if you have nothing to do?" the woman asked. The woman said nothing more, just put the bowl on the ground silently and went home. Looking at the woman's back, the woman's heart seemed to have been stabbed by something, it hurt so much. But she didn't want to take back the bowl of mung bean cake. As a result, there was an extra bowl of mung bean cake between the doors of the two houses.
A few days later, the mung bean cake disappeared. The woman was very happy, thinking that her neighbor finally understood her thoughts. However, when she came back from shopping, Grandma Zhang downstairs said to her: "That bowl of mung bean cake was eaten by a wild dog today!" 8. How to make delicious mung bean cake
Ingredients< /p>
250g peeled mung beans
50g butter
50g xylitol (or white sugar)
50g maltose
25g of honey is incompatible with food
An appropriate amount of purified water
How to make mung bean cake
1. Wash the peeled mung beans and soak them overnight, changing the water 2-3 times in between , if the weather is hot, it is recommended to put it in the refrigerator.
2. Steam the mung beans in a pot over water (I steamed the mung beans) for about 20 minutes.
3. Add a little purified water to the steamed mung beans and beat until smooth. Just add it to the food processor and beat it evenly.
4. Add butter to a non-stick pan and heat until melted.
5. Add mung bean paste and stir-fry.
6. Add xylitol, maltose and honey and stir-fry.
7. Add chopped dried cherry tomatoes.
8. Stir-fry until the mung bean paste does not stick to the pot or scraper.
9. Divide the mung bean paste into equal parts and shape into a round shape.
10. Take a portion and put it into the mooncake mold.
11. Extrude the shape.
12. Each portion of my mung bean cake is about 50 grams, and I even ate some of it while stir-frying!
13. After the preparation is completed, the flavor will be better after being refrigerated! 9. How to make delicious mung bean cake, how to make homemade mung bean cake
How to make homemade mung bean cake
Ingredients
Mung beans
80g
Fine sugar
10g
Accessories
Honey
20g
Whipping cream
30g
Steps
1. Wash the mung beans and soak them in appropriate water overnight
2. The next day you can see that the mung beans have There is some swelling and part of the skin has been burst
3. Grab a handful of mung beans and rub them gently with both hands
4. The skin of the mung beans will fall off under the action of friction. Rinse off the peeled mung bean skins with water. You can see that some mung beans have peeled off.
5. Continue the previous step, rub and rinse with water. After doing this several times, most of the mung beans have peeled off their skins. , the remaining bits that have not fallen off can be removed manually
6. Place the peeled mung beans on the steamer and steam over high heat for about 15 minutes
7. Steam and dry Cool
8. Place a mesh sieve on a small basin, add an appropriate amount of steamed mung beans, crush and sieve with a spoon
9. The sifted mung bean puree is very delicate
10. Add honey to mung bean puree
11. Add whipping cream
12. Add sugar
13. Stir evenly Knead into a ball
14. Weigh 60g of bean paste and knead it into a ball
15. Put it into the mold
16. Invert it into a plate and press it out. Just lift the mold after shaping it