Green Bean Cake
by Hot and cold. ❤
Favorite
1
Difficulty
Normal
Time
1h
Serving
2
Mung bean cake[1][2][3][4] is one of the famous traditional special cakes. Mung bean cakes are divided into south and north according to their taste. The north is Beijing style. No oil is added in the preparation. Although the entrance is soft, there is no oily feeling. It is also called "dried bean cake". South includes Su style and Yang style, which need to add oil when making, and the taste is soft and delicate.
Mung bean cake has been passed down in ancient China. During the Dragon Boat Festival, in order to seek physical safety and health, in addition to eating rice dumplings, the people also drink realgar wine, mung bean cakes and salted duck eggs. These three cool foods can avoid the mattress caused by the summer Xia’s disease.
Mung bean is sweet and cold in nature, non-toxic, has the effects of clearing away heat and detoxification, quenching thirst, hydration and swelling, improving eyesight, relieving haze, and beautifying skin. It is a good refreshing snack. Mung bean cake is one of the famous Beijing-style four-season pastries. It has the characteristics of regular and neat shape, light yellow color, fine and tight organization, soft taste, soft and non-sticky taste. There are two types: meat and vegetarian. The flavor is divided into rose, jujube puree, red bean paste and no filling (called clear water). Its characteristics are compact and oily, with embedded fillings, clear prints, and delicious flavor. Among them, the mung bean cake produced by Jiaozhi is better, and Qianlong's "Wu Jun Fu Li Zhi" in Qing Dynasty is called "Lizhong Jiazhi". The main raw materials are cooked mung bean flour, steamed potato flour (or wheat flour), vegetable oil (sesame oil), cooked lard, soft white sugar, sugar roses, black date meat, sweet-scented osmanthus sugar, etc. Among them, red bean paste and mung bean cake contain a certain proportion of adzuki bean ingredients, which can play diuretic, anti-inflammatory and detoxifying effects after consumption. The raw materials for making mung bean cake are mung bean flour, pea flour, brown sugar, sweet-scented osmanthus and so on.
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Mung bean cake has been passed down in ancient China. During the Dragon Boat Festival, in order to seek physical safety and health, in addition to eating rice dumplings, the people also drink realgar wine, mung bean cakes and salted duck eggs. These three cool foods can avoid the mattress caused by the summer Xia’s disease.
Mung bean is sweet and cold in nature, non-toxic, has the effects of clearing away heat and detoxification, quenching thirst, hydration and swelling, improving eyesight, relieving haze, and beautifying skin. It is a good refreshing snack. Mung bean cake is one of the famous Beijing-style four-season pastries. It has the characteristics of regular and neat shape, light yellow color, fine and tight organization, soft taste, soft and non-sticky taste. There are two types: meat and vegetarian. The flavor is divided into rose, jujube puree, red bean paste and no filling (called clear water). Its characteristics are compact and oily, with embedded fillings, clear prints, and delicious flavor. Among them, the mung bean cake produced by Jiaozhi is better, and Qianlong's "Wu Jun Fu Li Zhi" in Qing Dynasty is called "Lizhong Jiazhi". The main raw materials are cooked mung bean flour, steamed potato flour (or wheat flour), vegetable oil (sesame oil), cooked lard, soft white sugar, sugar roses, black date meat, sweet-scented osmanthus sugar, etc. Among them, red bean paste and mung bean cake contain a certain proportion of adzuki bean ingredients, which can play diuretic, anti-inflammatory and detoxifying effects after consumption. The raw materials for making mung bean cake are mung bean flour, pea flour, brown sugar, sweet-scented osmanthus and so on.
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