How to define summer solar terms

In late spring and long summer, eat more mung beans. There are many ways to eat mung beans. I often make them into cakes. A sweet-scented osmanthus mung bean cake is full of the fragrance of mung beans. The cake made in this way is particularly pleasing. The diet conforms to the solar terms and enters the summer safely. The method of making homemade mung bean cake is simple, but it needs a lot of ingredients. Everyone will master the proportion and formula of each kind, and the mung bean cake will taste good. Next, I will

Spare ingredients: 200 grams of peeled mung beans, 20 grams of butter, 70 grams of fine sugar, 0/50 grams of water/kloc, 4 grams of dried osmanthus;

Production process: the first step, I bought ready-made peeled mung beans, added water without mung beans, soaked mung beans all night, put the soaked mung beans on the steamer gauze and started steaming;

Step 2, steam the mung beans for about 40 minutes with high fire until they can be easily kneaded into powder by hand. In this process, water, dried osmanthus and fine sugar are poured into the pot and boiled until boiling.

Step 3, turn the medium heat to continue cooking for 1 min, turn off the heat and add the lid, completely cool for a while, filter out the osmanthus residue, and put the steamed mung beans and the cooled osmanthus syrup into a cooking machine for later use;

Step 4, mash it into mud, dig it out and put it in a non-stick pan, add butter and filtered osmanthus residue, stir-fry it while heating it with low fire, and completely stir-fry the water inside until it becomes dough;

Step 5, dig it out with a scraper, dissipate heat, and let the plastic wrap cool completely. Each small dose of 30 grams is molded by a mold and can be eaten directly.

Let me sum up: mung bean cakes don't have to be bought in dessert shops. It is easy to make them at home. From late spring to long summer, I often make mung bean cakes by myself, because mung beans are very helpful for clearing away heat and benefiting water. They are very suitable for eating in this season, eating in line with the solar terms and entering the summer safely. This method of mung bean cake can not only be made into sweet-scented osmanthus taste, but also be made into cranberry taste. Everyone can choose different ones according to their personal preferences.

1, I bought peeled mung beans directly. If it's too much trouble to peel it yourself, it takes time to soak it in water. It's more convenient to peel the mung bean skin completely after it has cracked. Mung beans should be soaked in water for one night in advance, which is more convenient for subsequent operation after soaking.

2. The time for steaming mung beans should be mastered according to the actual situation. Sweet-scented osmanthus syrup, remember to stew it after cooking for a while to fully disperse the taste of sweet-scented osmanthus. This will make the mung bean cake taste better. Don't throw the filtered osmanthus residue, add it when frying mung bean paste. Of course, if you really don't like it, you can remove it.

3. When frying mung bean paste, remember to stir fry slowly with a non-stick pan all the time, so as not to burn the pan. Butter can be replaced by the same amount of corn oil or salad oil. Remember to cover the mung bean paste with plastic wrap to avoid drying, otherwise the mung bean cake will crack easily and become moldy.

If you think this practice of mung bean cake is not bad, welcome to collect and learn, or share it with more people in need!