It will soon be the Dragon Boat Festival, eat zongzi is a lot of people know the dietary practices, in fact, in addition to zongzi, there is a traditional pastry is also essential, that is, mung bean cake. Now in the summer, the temperature is also gradually high, people will feel the body irritable, mood swings are also relatively large, at this time on the special need for something to alleviate this situation. The mung bean is a high economic value and nutritional value of a kind of beans, it has the summer heat benefit, heat detoxification, moistening the throat to quench the thirst of the efficacy of the prevention of heatstroke, the treatment of food poisoning and so on. Mung bean cake made of it is also melt in the mouth, full of flavor, is no more than the right dessert, cool and relieve summer heat, can greatly alleviate because of the negative impact of dry heat.

And "cake" and "high" the same sound, there are positive upward soaring symbolism, and the Dragon Boat Festival dumplings together with the symbolism of "high school", for the preparation of the examination of the students is another The students is another good wishes. Although the mung bean cake are sold on the street, but outside the sale of mung bean cake, some sweet hair snore, or do it yourself good wow! The sugar and oil can be controlled without any chemical additives and coloring. Home before all the skinned green beans, I'll peel one by one, wow wow wow wow ...... this time to buy peeled green beans to do it much easier, like to eat friends may also want to try.

Materials: peeled green beans 150 grams, 160 grams of bean paste filling, corn oil 10 grams, 20 grams of butter, 20 grams of sugar

Practice: 1, peeled green beans clean, soak 3 hours in advance, soaked green beans put the steamer, about 50 minutes of steaming;

2, steamed green beans state is a gentle pinch with a hand can easily be mud, a side of a spoon! Press and mix into mud (or with a cooking machine) while sifting, so that the finished product is more delicate;

3, this is sifted mung bean puree;

4, non-stick frying pan is hot, the whole medium-low heat, pour the butter frying melting, and then poured into the mung bean puree stir-frying to the mung beans and butter are fused together;

5, add the sugar to continue to stir-fry over a low heat, to stir-fry non-stop in order to prevent sticking to the bottom of the paste pot, until the mung bean puree is relatively dry and can be used as a substitute for the mung bean puree.

6, this time we can roll the bean paste into small balls in advance of the time to spare;

7, cooled mung bean paste into a small dose, rolled into a ball shape and then flattened;

8, will be wrapped in the red bean filling, dough into a round;

9, molds smeared with a little oil, and then into the molds pressed out their own

9. Put a little bit of oil on the mold, and then put it into the mold to press out the shape you like.

Is not a beautiful very appetizing, good mung bean cake into the refrigerator after eating better flavor Oh! The oldest and youngest in the family will be able to eat a little more.

Tips:

1, the amount of sugar in this recipe is moderate, but if you do not like sweet, you can slightly reduce the amount of depending on the circumstances.

2, the day is relatively hot temperatures when soaking can be placed in the refrigerator to avoid deterioration in the soaking.