Green Bean Cake
1.
Ingredients: 300 grams of peeled mung beans, 100 grams of double-carbon white sugar, 50 grams of maltose, and 60 grams of lard.
2.
Wash the peeled mung beans, put them in a large deep dish, pour in an appropriate amount of water, and soak for more than 6 hours. Among them, mung beans need to be peeled. The mung bean cake made is delicate and smooth. If it is ordinary mung beans, peel them by themselves after soaking.
3.
Clean the soaked mung beans again, remove the drained water, put them into three plates, and put them in the steamer for 20 minutes. This steamer is a folding electric steamer, steam mode.
4.
Steamed mung beans are poured into a cooking machine and broken into mung bean paste. Different cooking machines have different functions. It is best to choose a broken wall cooking machine, which can be finely beaten, and the mung bean cake made is delicious.
5.
Pour the crushed mung bean paste into the wok, then pour in the white sugar, and fry until the white sugar softens and dissolves. Then add maltose and stir-fry.
6.
Pour in the lard, stir fry evenly, fry until the mung beans can form a mass, and a light fragrance drifts out. Stir-fried mung bean puree must be stir-fried over a low fire. It is easy to fry on a high fire and will not dry out, and it is difficult to form a ball.
7.
Fry the mung bean paste, spread it out on a large plate, put it in a ventilated place, and let it cool until it is not hot. Divide it into 50 grams each and knead it into small balls.
8.
Put the mung bean ball into a mung bean cake mold to press out a beautiful mung bean cake model. This is a prepared mung bean cake. Is it beautiful and delicious? You can eat it at this time.
9.
Put the prepared mung bean cake in the fresh-keeping box with the lid, and put it in the refrigerator. The ice is sweet and delicious.
10.
If you don’t like ice, don’t put it in the refrigerator. In order to extend the freshness, it is recommended to put it in the refrigerator, which can be stored for one week.
Tips:
1. White sugar, choose the double-carbon white sugar from Ganzhiyuan. The double-carbon sugar adopts a sulfur-free process and uses a carbonization method for secondary decolorization. The sulfur-free particles are uniform, the sweetness is positive, and it is not easy to change color. 2. Mung beans without peeling can be soaked and peeled. This process is very energy intensive.
