Senior nutritionist Xiao Qiao once said that the nutritional components of mung beans are not worse than chicken, duck and fish. Eating mung beans as a staple food is higher than eating refined rice noodles as a staple food. Rich in protein, fat, sugar, vitamins, carotene, nicotinic acid, folic acid and other nutrients. Regular consumption can promote gastrointestinal peristalsis, clear away heat and improve immunity. Xian Yi, young and old. Mung bean snacks are also delicious. People who want to lose weight often eat in summer, and people who know the goods scramble to eat. The next thing I want to teach you is the method of mung bean cake, which is easy to learn, soft and sweet, and relieves summer heat and dryness. Friends who like to eat mung bean cakes should not miss it. Let's see how it is made!
green bean cake
Ingredients: 300g peeled mung bean, 0/00g sugar/kloc-,60g lard and 50g maltose.
Cooking process:
1. Food: 300g of peeled mung beans, 0/00g of Ganzhiyuan double-carbon sugar/kloc-0, 50g of maltose, 60g of lard and 50g of maltose.
2. Wash peeled mung beans, put them in a deep dish, pour in appropriate amount of water and soak them for more than 6 hours. Among them, peeled mung beans should be used to make the mung bean cake tender and smooth. If it is an ordinary mung bean, it will be peeled after soaking.
3. Wash the soaked mung beans again, drain them, put them in three plates and steam them in a steamer for 20 minutes. This steamer is a telescopic electric steamer, steam mode.
4. Pour the cooked mung beans into a multifunctional cooking machine and grind them into mung bean paste. Different multifunctional cooking machines have different functions. It is best to choose a wall-breaking cooking machine, which can be very tender and tender, and the mung bean cake made is delicious.
5. Pour the crushed mung bean paste into the wok, then add the white sugar and stir-fry until the white sugar becomes soft and dissolved. Then add maltose and stir well.
6. Pour in lard, stir-fry evenly, and stir-fry until the mung beans can form a group, and the shallow fragrance flies out. Stir-fried mung bean paste must be stir-fried with slow fire, which is very easy to dry and difficult to agglomerate.
7. Stir-fry the mung bean paste, spread it out on a large plate, put it in a cool place, let it cool until it is not too hot, divide it into 50 grams and knead it into small packets.
8. Put the mung bean balls into the plastic mold of the mung bean cake and press out a good-looking solid model of the mung bean cake. This is a well-made mung bean cake. Good-looking and delicious? You can use it at this time.
9. Put the prepared mung bean cake in the glass crisper cover and put it in the refrigerator. Ice is sweet and delicious. If you don't like cold food very much, you don't need to put it in the refrigerator. In order to better increase the refrigeration, it is recommended to put it in the refrigerator, which can be stored for one week.
Cooking skills:
Edible action
1, clearing away heat and removing fire: people who work in summer or hot environment sweat a lot, lose a lot of water, and the electrolyte balance of the body is destroyed. It is the most ideal way to supplement with mung bean soup, which can clear away heat and relieve summer heat, replenish qi to quench thirst, induce diuresis, not only replenish water, but also directly supplement inorganic salts, which is of key significance to maintain water-electrolyte balance.
2. Bacteriostasis and sterilization: Some components in mung beans can directly play a bactericidal role, which can improve human immune function.
3. Hypolipidemic effect: The sugar in mung bean can improve the activity of serum lipoprotein enzyme, which is the effect of triglyceride hydrolysis to reduce blood lipid, thus preventing and treating coronary heart disease and angina pectoris.
4. Maintain renal function: reduce protein decomposition and maintain kidney.
5, with anti-allergic effect: can inhibit urticaria and other diseases.
Has everyone learned?