Broad Bean Cake

Name: Broad Bean Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g Broad Beans; 500g Glutinous rice flour; 300g all-purpose flour; 200g White sugar

by Eyebrow

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Broad bean (scientific name: Vicia faba L.), also known as Nandou, Hudou, etc. According to the Song "Taiping Yulan" records, broad bean was introduced into the Central Plains from the Western Regions by Zhang Qian in the Western Han Dynasty. Broad bean has high nutritional value, and its protein content is 25%-35%. Broad beans are also rich in sugar, minerals, vitamins, calcium and iron.
I like to eat tender broad beans, stir fry with chives or pickles, and one person can eat a large plate. Now I move to live with my mother-in-law. My mother-in-law knows that I love to eat, so I grow a lot and eat broad beans almost every day. However, the broad beans grow fast, and they will be old in one or two weeks, so they will not taste good, so I said to my mother-in-law, "Let’s make broad bean cakes!"
Broad bean cake was "invented" by my mother-in-law. She made it for me before. She dictated it and I did it. There were also some jokes during the period, such as forgetting to put the sugar, and then kneading it in. Another example is that I disliked that the fried broad bean cake was too oily and switched to the oven, but the taste was not good, so I had to come back and fry it in a pan...
Let’s take a look at how Broad Bean Cake is made!

Ingredients

Broad Bean Cake

1. The broad beans are peeled and peeled into broad bean petals. After washing, add water that has soaked the broad bean petals and cook until crisp. I added less water, I added water once in the middle.

2. Mix the powder and mix well. Chinese dishes are not very particular about weighing. The amount of ingredients in the table of ingredients is not static. If you like sticky, add more glutinous rice flour, and if you like harder, increase the amount of all-purpose flour.

3. Drain the boiled broad bean petals, pour the flour while it is hot, add white sugar, and stir well with chopsticks. In fact, this is the process of blanching the noodles. The broad beans must be picked up from the pot and poured into the noodles.

4. Wear gloves (anti-scalding) and knead the dough vigorously. It does not matter if the broad beans are a little bit granular. In the process of kneading, if it feels dry, you can add some water, and if it feels wet, add some powder. I am a bit dry, so I added some water to boil the broad beans.

5. Spread flour on the chopping board, roll the broad bean dough into a dough about 5 mm thick, and carve out the shape with a mold. My dough is too big, I divided it into 4 parts and rolled it

6. Pour a little oil in a flat-bottomed non-stick pan, drain the raw embryos of broad bean cake, and fry on low heat until the bottom is slightly browned During the frying process, you can shake the pot from time to time to make the heat evenly.

7. Turn it over, add a small bowl of water, the water surface is about half the thickness of the broad bean cake, cover, and cook until the water is dry.

8. Turn it over and fry it slightly. If you don't like the obvious burnt spots, just fry it for a while. I like the one with a layer of crispy skin, but it's a bit heavy.

9. This one is lightly fried, the color is greener, and the taste is softer.

Tips:
1 The broad bean petals must be boiled until crisp, otherwise they won't be kneaded.
2 The broad beans are added to the powder as soon as they are out of the pot, otherwise the effect of hot noodles will not be achieved, and the finished product will be harder.
3 The amount of ingredients is not absolute. When kneading the noodles, if you feel dry, add water, if you feel wet, add flour; if you like soft glutinous, you can use more glutinous rice flour, and if you like hard, you can use more gluten flour.