Mung bean is one of many beans, which is rich in inorganic salts, vitamins and other nutrients, and has antibacterial, bacteriostatic and detoxification effects. Generally, mung bean soup is boiled in a high temperature environment as a drink, which can replenish the lost nutrients in time to achieve the therapeutic effect of "clearing away heat and relieving summer heat". In addition, mung beans can be used as traditional mung bean products, such as mung bean cake, mung bean wine, mung bean cake, mung bean paste, mung bean vermicelli and so on.

Now share the method of making mung bean cake with mung bean, which is sweet, soft and delicious. Clean the selected mung beans, soak them in clear water for one night, and put them into the rice cooker with water the next day, because the mung beans have been soaked and the water is almost the same as that of boiled rice, and then press the cooking button to operate. Pour the cooked beans into a wok while they are hot, add white sugar, stir-fry over low heat to melt the sugar, and finally stir-fry until the water is dry.

If you want to eat the beans with graininess, stir them gently during frying to avoid breaking them; If you want to eat delicate green bean paste, you can press it into bean paste with a spoon or a rolling pin while it is hot.

This mung bean cake made today is very nutritious. The crust of the cake is a dough made by mixing yam, pitaya, glutinous rice flour and starch. When glutinous rice flour is used as the crust, the baked cookies are soft and delicious, but they can't all be made of glutinous rice flour, otherwise the cookies will be too soft and sticky to be picked up on the container. If you add less starch, it will just neutralize the viscosity.

Peel the yam and cut it into small pieces, put it into a cooking machine with pitaya meat, add a little water, and beat it into a delicate colorful yam paste, then pour it into a pot filled with glutinous rice flour and corn starch.

knead into soft and smooth dough.

You don't need to wake up the dough. Knead it into long strips, and pull it into small dough pieces with the same size. Pick up a dough piece and reunite it with your hands. If you feel your hands are wet, you can apply some oil on your hands, which will make it easier to get smooth (so you can save oil in the process of branding). Then spin out a small groove in the middle of the reunion dough, fill it with mung bean paste, and then close the mouth and reunite, and the primary model of each cookie embryo is ready.

after all is done, heat the pan, pat the cake blank flat with the palm of your hand, put it in the pan, and cook it on low heat. When the cake bulges and can rebound gently with a shovel, it means it is cooked.

The prepared mung bean yam cake is sweet, soft and delicious when it is hot. It is a favorite of women and children. In addition, in the hot summer, eating mung beans in this way can relieve the heat without hurting the spleen and stomach. It can be used as breakfast, and it can also be used as a snack dessert on weekdays. Interested friends can try it. That's all for today's sharing. Thank you for reading. See you tomorrow.