First, homemade mung bean cake
Ingredients: 200 grams of peeled mung beans, 100 grams of sugar, 10 grams of oil, 20 grams of maltose, red bean paste appropriate amount.
Practice:
1, mung beans soaked overnight after steaming slightly cooled with a blender into a puree (no pressure with a spoon, it will be relatively coarse), add sugar and then stirred well after taking out of the oil and maltose into a ball, divided into 20 or so wrapped into the bean paste.
2, with the moon cake mold solid, well into the boiling water steamer on low heat for 4-5 minutes (this step is to disinfect, if you think enough health can not steam).
3. When cool, place in the refrigerator to chill.
Tips:
Don't have too much filling, or it will be hard to wrap.
Second, mung bean cake practice
Ingredients: 120 grams of mung beans, a little mint, 30 grams of sugar, 1 tablespoon of condensed milk, 5 grams of agar, 150 grams of water.
Directions:
1, rinse the green beans.
2. Add water to the pot and cook, let cool.
3, then you can cook the green beans and water together slowly poured into the juicer, add some sugar in moderation, depending on personal taste.
4, and add condensed milk (do not like milk flavor can not add).
5, add the washed mint together with broken.
6. Strain through a fine mesh sieve.
7, and then add a little water in the agar to soften it, and slowly melt it across the hot water, with agar mung bean cake will taste better.
8, pour the melted agar solution into the mung bean paste and mix well.
9, pour the mixed solution into a clean plastic box and put it in the refrigerator to chill and mold.
10, take out, with a toothpick along the plastic box gently cut a circle around, inverted, cut small pieces of plate can be served.
Third, mung bean cake practice
Ingredients: mung beans 1 small bowl, 3 spoons of sugar, 5 spoons of flour.
Practice:
1, mung beans washed and soaked until burst (usually takes 24 hours).
2, soaked green beans into the rice cooker, add water (soaked green beans and water ratio is 1:5), boil 2 minutes after cutting off the power supply, simmer for 20 minutes and then boil, then cut off the power to simmer for 1 hour.
3, will be cooked green bean water as much as possible to pour out (add icing sugar or sugar can drink).
4, add sugar and flour to the mung bean paste, stir well, pour it into a plate brushed with oil, steam for 10 minutes on the gas, and simmer for 5 minutes.
5, remove the plate to cool to room temperature, cover and then put in the refrigerator for more than 5 hours, cut and serve.
Fourth, mung bean cake practice
Ingredients: mung beans 1 small bowl, 3 spoons of sugar, 5 spoons of flour.
Practice:
1, mung beans washed and soaked until burst (usually takes 24 hours).
2, soaked green beans into the rice cooker, add water (soaked green beans and water ratio is 1:5), boil 2 minutes after cutting off the power supply, simmer for 20 minutes and then boil, then cut off the power to simmer for 1 hour.
3, will be cooked green bean water as much as possible to pour out (add icing sugar or sugar can drink).
4, add sugar and flour to the mung bean paste, stir well, pour it into a plate brushed with oil, steam for 10 minutes on the gas, and simmer for 5 minutes.
5, take out the plate to cool to room temperature, cover and then put in the refrigerator for more than 5 hours, cut and serve.
5, cool mint mung bean cake
Ingredients: 120 grams of mung beans, a little mint, 30 grams of sugar, 1 tablespoon of condensed milk, 5 grams of agar, 150 grams of water.
Directions:
1, rinse the green beans.
2. Then add the right amount of water and cook, let cool and set aside.
3, the cooked green beans and water together into the juicer, add sugar.
4, and add condensed milk (do not like milk flavor can not add).
5. Add washed mint and break it together.
6, with a fine mesh sieve can be filtered.
7, agar with a little water to soften, melt over hot water.
8, the melted agar solution into the mung bean puree, mix well.
9, pour the mixed solution into a clean plastic box and put it in the refrigerator for freezing and molding.
10, take out, with a toothpick along the plastic box gently scratched around the circle, inverted, cut small pieces of plate can be served.
The efficacy and role of mung beans
1, clear heat and detoxification
Summer or working in a hot environment sweating more, the loss of water and fluid is very large, the loss of potassium is the most, the body's electrolyte balance is destroyed. Cooking soup with mung beans to supplement is the most ideal way to clear the summer heat, quench thirst and diuretic, not only to replenish water, but also timely replenishment of inorganic salts, to maintain the electrolyte balance of the fluid is of great significance.
2, antibacterial and antimicrobial effects
Some components of mung beans have a direct antibacterial effect, which can enhance the body's immune function.
3, with anti-allergic effect
Can inhibit hives and other diseases.
4, lipid-lowering effect
Mung beans in the polysaccharide components can increase serum lipoprotein enzyme activity, is the hydrolysis of triglycerides to achieve the efficacy of lipid-lowering, so as to prevent and control coronary heart disease, angina pectoris.
5, to protect the kidneys