Mung bean contains more globulin and polysaccharide, which can promote the decomposition of cholesterol in the body, thus playing a role in lowering blood fat; At the same time, it also has the functions of detoxification and kidney protection. In addition, the use of mung bean soup water can play a role in clearing away heat and toxic materials, relieving summer heat and diuresis, and promoting physiological metabolism of the body. Summer is coming, and mung beans are indispensable to my family's dining table every day. What I want to share with you today is the practice of a mung bean cake. I remember that the mung bean cake I ate as a child was very choking, and I couldn't eat it without drinking water, so I didn't have a good impression of it. However, last summer, I watched my mother make mung bean cake. I ate a piece with a try attitude. It was really delicious, delicate and soft. The most important thing was that it didn't choke people at all. I specifically asked my mother how to do it. I remembered this delicious food again the other day. I did it once according to my mother's practice. It was a great success. Instant in your mouth, as long as you eat it, you will definitely change your view on mung bean cake. How can good things not be shared with you? Let's take a look.

[Production method]:

1, mung beans are cleaned and soaked in water for about 36 hours. You can change the water once in the middle, and if the temperature there is too high, you can put it in the refrigerator for refrigeration. When the time comes, we can see that most of them have already started laughing. If we look at some of them, we can soak them for a few more hours.

2. Grab a handful of mung beans with both hands facing each other and rub off the skin. If there is more lippi in the basin, you can pour off the water, so that the skin will flow out. Add water and rub it again. If it is repeated, until all the skins are rubbed off.

3. It doesn't matter if there are some things that are not easy to rub off. Leave him alone for the time being. Put it in a steamer and steam for 40 minutes. It's time to knead it with your hands and turn it into sand.

4. In order to make the taste more delicate, sieve the steamed mung beans. If you find the sieving troublesome, you can use high-speed blender to break it, but you need to add a small amount of water to run it when using high-speed blender, which will increase the later frying time.

5. Add a small piece of butter to a non-stick pan, stir-fry until it melts, and pour in the sieved bean paste. You can use cooking oil without butter, but try to use lighter oil, which will not taste anything else. Stir-fry over medium and small fire.

6. Add sugar halfway, and the amount of sugar should be added according to your preference. You can also change it into rock sugar. Stir-fry until it is non-stick and shovel. Turn off the heat and let it cool.

Cold red bean paste can be put into a fresh-keeping bag, and it won't go bad if it is frozen in the refrigerator for three months. Like red bean paste, you can make other foods freely. There is only one last step to eat mung bean cake. It is rolled into a one-centimeter-thick sheet, and the pattern is pressed with any mold at home. If there is no mold, it is pressed into a small cake by hand for convenient eating.

In order to increase the different taste and appearance, I divided the bean paste into three parts, the middle part was pressed with the original mung bean paste, and the left part was cooled and added with 5 grams of matcha powder, which was kneaded evenly and pressed out. This gives you the taste of matcha. On the right is the added cocoa powder, which turns into chocolate flavor. Children seem to prefer chocolate. I like matcha flavor. It tastes wet, soft, sweet and waxy. Not greasy or choking. I like to remember to collect it, otherwise I can't find it when I do it.