Red bean stuffing has reached a new height-healthy medlar lily bean stuffing cake. I remember those years when I was a child, when I ate tofu. Every time I think about it, I can't help drooling. Sometimes I want to eat the taste of childhood! Reminiscent of the old days. Let's review how the red bean stuffing has reached a new height-how to make a healthy medlar lily bean stuffing cake!
Eating red bean stuffing to a new height-healthy medlar lily bean stuffing cake 1 ingredient list
200g adzuki bean
200 grams of red beans
Chickpea 80g
White lentils 50 grams
50 grams of brown sugar
50 grams of medlar
80 grams of fresh lily
manufacturing method
1. Wash and soak all kinds of beans overnight, and drain. My beans weigh 500 grams. I soaked them all night and weighed more than 600 grams.
2. Put clean water into a cooking machine or a cooking pot. I used 900 ml of water.
3. After the fire boils, turn to low heat and stew for an hour until the beans absorb water and cook soft.
4, put one or two old brown sugar to continue cooking, pay attention to stir evenly.
5. Put the washed fresh lily and medlar into the pot and continue to cook for 10 minute.
6. Today we are going to make a bean cake, and the water should be a little dry. Mix Lily and Lycium barbarum with cooked bean paste and stir well. Try not to let the red wolfberry and lily cook too badly, and leave some food when eating. The original appearance.
7. Put the cooked medlar and lily miscellaneous bean stuffing into the mold, compact it with a scraper, and put it in the refrigerator for at least 4 hours. I refrigerated it all night.
8. Take out the frozen bean stuffing and cut it into rectangular pieces.
9. Take a plate, move the cut bean cakes to the plate, and decorate each bean cake with a fresh lily.
10, you can enjoy Lycium barbarum and Lily health bean stuffing cake with light sweetness and strong bean flavor. Eating four kinds of beans at a time is super enjoyable. It can be used as a staple food or as afternoon tea with coffee, milk or hot black tea.
skill
1. I use a six-inch square mold to make cakes, and the bottom is detachable, so the demoulding is better. In addition, when this bean cake is boiled again to collect water, the other three kinds of beans basically become bean stuffing, and the chickpeas are cooked soft but will remain intact, so they taste different levels.
2. Among the four kinds of beans used this time, red beans are rich in' potassium', which helps to eliminate edema. Chickpeas are known as the three largest soybeans in the world, and lentils are regarded as the source of high-quality protein intake for vegetarians in the Middle East and Europe. This kind of health-preserving medlar, lily and bean stuffing cake is more nutritious because of the addition of fresh lilies for relieving cough, moistening lung and calming nerves and red medlar. A total of 50 grams of brown sugar is added to the whole formula, and the finished product is about 6544.
Eating Red Bean Stuffing to a New Height —— Detailed explanation of 2 ingredients of health-preserving Lycium barbarum lily bean stuffing cake
condiments
Glutinous rice flour125g
Sticky rice noodles 125G
Fresh lily 1 flower
condiments
75 grams of water
condiments
Sugar powder 75G
working methods
1, fresh lily is washed and chopped.
2. Cook the lily with a pot of hot water and a small torch for 5 minutes.
3. Take out the cooked lily. Soak in a bowl of cold water and cool.
4. After cooling, take out the lily and drain the water for later use.
5. Weigh glutinous rice flour, sticky rice flour and sugar powder, and put them into a basin and stir them evenly.
6. Then pour in water.
7. Immediately after the water is poured in, knead the powder and water with both hands and mix them evenly.
8. Stir well.
9. Sift the powder into another bowl with a sieve.
10, this step takes a little longer, because the powder mixed with water is rough.
1 1, when sieving, use a spoon to keep turning in the sieve. The steamed lily cake screened out in this step is very delicate.
12, put the sieved cake powder into the drained lily.
13, gently stir by hand.
14, prepare the steamer. I use Zongye as my background.
15, put the mixed cake powder into a cage, and press the cake powder slightly with a spoon after putting it away without great pressure.
16, steam in hot water for 20 minutes.
17, lily cake steamed out of the pot. After a little cooling, the lily cake can be cut out by mold or directly. It is suggested that it will taste better when it is hot.