How to do mung bean jelly cake is the most delicious?

Speaking of mung beans, it is also one of our traditional Chinese bean food, and it contains nutrients are also relatively rich, because mung beans among it contains a lot of vitamins, such as calcium, phosphorus and iron, etc., in addition to it mung beans can also clear heat, in the summer time many people like to cook mung beans into mung bean soup, as their own firm ingredients, not only to replenish the water, but also timely replenishment of the Inorganic salts to our body.

First we first prepare the ingredients: green beans, sugar, starch, water.

The first step is to take the right amount of green beans, and then the impurities and bad green beans inside the selection out, and then to the water inside the repeated cleaning, and then soaked for a night.

Step 2 of the time, we hand over a sheet of green soaked green beans into the pot, and then pour in some water water, must be no more than green beans, open the fire will be cooked green beans boiled rotten.

Step 3 will be cooked green beans into a large bowl, add a tablespoon of sugar and mix well.

Step 4 this time we will boil the green beans of the green bean soup filtered into a bowl, add a tablespoon of starch and stir well, stir it into the state of the char of the water, we will stir the green bean soup poured into the steamed green beans, stir well covered with a layer of plastic wrap, standby

Step 5 inside the pot to add some water, the good green bean char poured into the pot, the water boiling, medium-low heat steam for half an hour time. After the water boils, steam for half an hour on medium-low heat, and then take it out and cover it with a layer of plastic wrap and put it in the refrigerator, and then take it out and eat it in three hours or so, and then we can cut it into small, even-sized squares, so that it will be more convenient to eat it.

Warm tips: It must be noted that we buy green beans, try to buy some cleaner green beans without impurities, so that eating will not affect the taste, the flavor is also good!

Be sure to soak before cooking, so that you can reduce some time to cook to the state of flowering on the line, if you like to eat sweet, you can also add a little sugar, we do a good job of mung bean porridge must be cool water in the pot, cool water in the pot to cook the mung bean gazpacho more potent.

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Mung beans are more common ingredients in our lives, but it is also one of our grains, its practice in rural areas are mostly to stew, porridge-based, made that is a heat relief, very delicious. But in the city mung beans are not only used as porridge, but also used as the depth of processing into a variety of pastries, bread, etc. are also very taste. Especially made out of mung bean cake, that really is the streets and alleys can see its figure, made out of soft and delicious, especially just out of the mung bean flavor, so that people smell are gagging.

Then this time someone must be curious, since the mung bean cake is so delicious, that in the end how to do it? In fact, the practice of mung bean cake is very simple, the whole process is not technical, the focus is to pay attention to some of the details of the problem, especially in the cooking time, we must give it to the mung bean cooking to soft, and with a pinch of the hand obviously into mud, then basically equals to the success of a large part of it.

The following words do not say much, today we will share with you the specific steps and details of this mung bean cake, I will use the most simple, easy to understand words to express, so that we can see and understand, all partners with me to see it.

Preparation

Main ingredients: mung beans a catty

Accessories: rock sugar a small

Mung bean cake steps

Step 1, first of all, clean mung beans, and then put in the water inside the soaked for five hours (the purpose of the soaking is to make the mung beans soaked enough water, later easier to cook)

Step 2, and then prepare the pan, put the mung beans in the pan, add the water to the pan, and then add the water to the pan, and then add the water to the pan, and then add the water to the pan. Put the green beans into the pot, add water, water to just over the best green beans, and then into the sugar (according to their own tastes to put can be, mainly to enhance the flavor of fresh)

Step three, then began to soak, after the fire boiled, cover and turn the lid to a small fire to cook for half an hour (cooking fire can not be big, otherwise the moisture cook dry on the embarrassing), and then turn off the fire, false cooking for ten minutes (the purpose of the false cooking is to allow the (The purpose of false cooking is to make the mung beans more expansion, better suction of water)

Step 4, and then take out the mung beans, put it in the cooking machine into a broken puree (beat a little water into it, so that out of the effect will be better), and then poured into a glass bowl

Step 5, the pan is hot, put a spoonful of vegetable oil, and then add the broken mashed potatoes, with a small fire and slowly stir fry, the mung bean puree stir fry very dry, no moisture at all time, then the mung bean puree, the mung bean puree, and the mung bean puree, and the mung bean puree. A bit of moisture is not the time, it out of the bowl in the cool (this process takes about three minutes or so, pay attention to the bottom can not be fried paste)

Step 6, prepare a mold on the bottom of some oil (to prevent paste the bottom), the mung bean sand into it, pressed tightly, and then take out after the neatly arranged, each mung bean cake on top of the wrapped with a layer of plastic wrap, placed in the refrigerator inside the refrigerator! An hour, you can take out to eat it, very delicious

Mung bean cake of the summary

Through the above steps, I believe that many people for the practice of mung bean cake, there has been a deeper knowledge. In fact, there are many different ways and flavors of mung bean cake, but most of them are mainly slightly sweet, and there are also adding butter and honey to the mung bean cake to enhance the freshness and flavor. And no matter how to change, its overall steps can be divided into two steps, the first step to the mung beans cooked through, in this step also some people use the steamer to steam through, which are available, as long as it is cooked gently can be pinched can be; the second step is the production of molding, this step must be done to make some good-looking, so that out of the sense of more appetizing to give people, people look at the entrance of the best, the delicious mung bean cake on the done.

Mung beans are consumed more beans, especially in the summer, people will boil mung bean soup to clear the heat, reduce fire, but also can eliminate the summer cooling. In addition to porridge to drink, mung beans can also be used to make a variety of cakes or cakes, the flavor is very good, very refreshing. Here we take a look at the green bean gazelle home practice is how?

First, mung bean cake home practices

The hot summer is coming, we take the time to do some mung bean cake as a snack, both the role of fire and not fat, and then with a few good-looking molds, it's more pleasing to the eye!

(a) practice a

1, mung beans washed, add the right amount of cold water (the amount of water to be no more than mung beans 1cm appropriate) soak 1 night, and then use the palms of your hands to twist the mung beans to remove the skin.

2, will remove the skin of the green beans into a microwaveable bowl, add 200ml of hot water, sealed with plastic wrap, transferred to the microwave, high (or 900 watts) heat 4 minutes, remove and set aside.

3. Put the sugar and 800ml cold water and mint leaves into a microwave-safe container, seal with plastic wrap, transfer to the microwave oven and heat on high (or 900 watts) for 3 minutes. Add the cooked beans to the appropriate amount of water used to cook the beans and stir to make a thin dosa. Pour the dosa into a pot and set aside.

4. Soften the agar in cold boiled water.

5, put the bean paste into a small pot, pour in the whipped cream, sugar, and bring to a boil.

6, add the softened agar and stir well.

7, pour the cool cake liquid into a large flat plate spread calmly, warm and cool, sealed with plastic wrap, transferred to the refrigerator freezer, to be solidified, remove and cut into small squares can be.

(ii) practice two

1, green beans rinsed with water, pick out the bad beans and sand;

2, pot with water into the processed green beans and water;

3, cover the lid of the pot, start the old Chai Chicken automatic function execution;

4, the end of cooking will be the end of the ingredients poured into the cooking machine into a puree (there is no cooking machine can be used to fish out the skin of the green beans leakage spoon)

5, the mung bean paste back into the pot with sugar, start manual modulation of the 4-gig fire, until the mung bean paste viscous can be;

6, take a lunch box smeared with a little cooking oil, will be ready to do the mung bean paste poured into the pot, smoothed out with a spoon;

7, cooled down after the lid of the lunch box buckle, into the refrigerator to chill overnight can be.

Second, the edible taboos of green beans

Although green beans are good to pay attention to the correct way to eat, in order to achieve the desired effect.

1, mung beans do not cook too bad, reduce the function of heat detoxification;

2, in the taking of warm tonic Chinese medicine do not eat mung beans, there is a function of antidote, but when you eat heat detoxification of Chinese medicine can be combined with mung beans can enhance the effect of medication;

3, mung beans should not be boiled with an iron pot;

4, the old man and the first healing of disease should not be eaten mung beans;

4, mung beans should not be eaten;

5, mung beans should not be consumed after the disease;

5, mung beans should not be eaten after the first healing of the disease.

5, weak constitution, weak gastrointestinal function of people should not eat more mung beans;

6, menstruating women, should not drink mung bean soup.

Mung bean cold cake is a traditional snack, tender and refreshing taste, silky smooth. In the hot summer put down in the refrigerator after a period of time can be described as an indispensable summer medicine.

Ingredients: mung bean paste 300G, 3 tbsp honey, 250G water, 5G agar, 200g mung beans, 3 slices of jerry canes

1. Soak the mung beans for 4 hours in advance.

2. Steam in a steamer for about 40 minutes until it blooms.

3. While steaming the green beans, soak the jerry canes in ice water.

4. Steamed green beans into the cooking rod into a paste, the beaten green beans through a sieve.

5. After the sieve of mung bean paste slightly simmering, a little thick, turn off the heat and cool.

6. When it is about 60 degrees, soften the giardiniera in the pan and add a little sugar to taste.

7. Take a container of mung bean paste and pour it out, put it in the fridge for 4 hours or more, then take it out of the mold and cut it into suitable sizes for serving.

Mung bean cake

Preparation: 50 grams of maltose, 250 grams of peeled mung beans, 80 grams of sugar, water, 70 grams of butter.

Practice: put the mung beans in a pot, add water to soak for 4 hours, fish out into the pot add water to boil over high heat, turn to medium-low heat and simmer for 40 minutes standby.

Melt the butter in a frying pan over low heat, pour in the mashed green beans and sugar and stir-fry over low heat to form a ball, remove from the pan and allow to cool.

Take out the mung bean paste, divide it into small portions and roll them into rounds, put them into molds and press them into shapes, then put them into plates and serve.

Hello, I'm glad to answer your question, I'm Mr. Li love food.

Summer has come, mung bean jelly cake is very suitable for summer, say a little practice.

Ingredients:

Mung beans, 200g

Girardin slices, 3 slices

Sugar, moderate

Preparation:

1. soak the mung beans for 4 hours in advance;

2. put into a hot pot and steam for 40 minutes or so to bloom can be;

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4. right mung beans with a blender and so on into a paste, filter out the dregs;

5. sieved mung bean paste on the hot pan simmering, thick, turn off the heat and cool;

6. mung bean paste cooled to 60 degrees or so will be the custard slices into the pot to soften, and add a little sugar;

7. put the mung bean paste into a large bowl or a plastic box or other containers and put it into the refrigerator to chill

8. Cool down and take off the mold, then cut into pieces and serve.

I hope my answer can help you!

I hope my answer can help you!