Cranberry Green Bean Cake
by Lao Fang Xiaoyu
Favorite
Difficulty
Normal
Time
1h
Serving
2
Mung beans are edible and more medicinal. Traditional Chinese medicine believes that mung beans are cool and sweet in taste, and have the effects of clearing away heat and detoxification, quenching thirst and relieving heat, diuresis and moisturizing, and improving eyesight and color. The sweet and green mung bean soup has been one of our common people's favorite summer refreshing drinks since ancient times. It is of high quality and low price, suitable for all ages. In addition to making soup, mung beans can also be used to make delicious snacks; if you are hungry when watching the ball at night, come to the second piece and watch and eat, the taste is as refreshing and refreshing as drinking mung bean soup, and you can eat more without burden. Much healthier than barbecue beer.
Today’s mung bean delicacy is different from last time. Instead of cooking in a rice cooker, steamed in a steamer instead; steamed mung beans have less moisture than those cooked in a rice cooker, and a few particles can be seen when they are rolled. The little old man specifically asked me not to sieve, and let me add sugar directly, and stir-fry with oil. Since the mung bean paste is relatively dry and there is not much oil and sugar, the stir-frying mung bean paste and the subsequent operation process are obviously not as moist and delicate as the last time; a slight sip, like eating salted egg yolk, the sand is slightly The texture of the particles is great. In order to make the taste better, I added some dried cranberries and fried together; sweet and sour, sour and sweet, sour and sweet, which enriches the taste, appetizing and assisting digestion, and can also clear away heat, clear eyes and nourish the skin. OK~~~
The mung bean cake made by myself is casual, refreshing and sweet. It is different from the take-out food which is too greasy. It will be more delicious after being kept in the refrigerator overnight. If you like the food that you can do by yourself like me, hurry up and get together~~~"
Today’s mung bean delicacy is different from last time. Instead of cooking in a rice cooker, steamed in a steamer instead; steamed mung beans have less moisture than those cooked in a rice cooker, and a few particles can be seen when they are rolled. The little old man specifically asked me not to sieve, and let me add sugar directly, and stir-fry with oil. Since the mung bean paste is relatively dry and there is not much oil and sugar, the stir-frying mung bean paste and the subsequent operation process are obviously not as moist and delicate as the last time; a slight sip, like eating salted egg yolk, the sand is slightly The texture of the particles is great. In order to make the taste better, I added some dried cranberries and fried together; sweet and sour, sour and sweet, sour and sweet, which enriches the taste, appetizing and assisting digestion, and can also clear away heat, clear eyes and nourish the skin. OK~~~
The mung bean cake made by myself is casual, refreshing and sweet. It is different from the take-out food which is too greasy. It will be more delicious after being kept in the refrigerator overnight. If you like the food that you can do by yourself like me, hurry up and get together~~~"
