The making of bean dregs cake is not very complicated. The first-class raw material should be white sparrow stem, a kind of white bean, because there is a dark red spot in the middle of the bean, like sparrow's eyes, so it is called white sparrow stem. It can be seen that our ancestors were still very romantic and cultured. But generally, other beans can also be used, such as mung beans and soybeans. But the mouth is not as delicate as the white sparrow stem. But don't choose beans with obvious colors, such as black beans and red beans, or the color of the bean paste cake will not look good. After selecting the ingredients, soak them in clear water for four or five hours to make the beans full. Then turn it into a small mill by hand, or push it into pulp by hand. It is also possible to use an electric mill now, but we must master the degree of thinness and not be too fine. Sometimes, add some salt to the pulp juice, then dip a little cooking oil in a small pan and heat it to a very hot temperature. Use a special spoon to scoop the pulp juice with the right dryness into the pot and make a small cake with one spoon. Suddenly, the aroma overflowed and lured to the neighbor's house. It was baked for dozens of seconds and scooped up. Generally, you don't have to turn over and bake both sides. Once the pot is cooked, the front is cooked. It will be very happy and interesting to see batches of delicious bean cakes coming out of the pot from the back shovel. Sometimes there is water left on the bean dregs cake, which can be dried and easy to collect and give. In the past, the time to make bean dregs cake was usually in summer, when the sun was shining and the white finches just harvested? Don't worry about this season now. All the year round is a good opportunity to eat bean dregs cake.